At the table
Take small pieces with chopsticks and separate meat from bones. Eat with rice if desired; the dark coating is cooked blood sauce.
Contains duck blood, pork and oyster sauce. Ask about chili and sesame; expect small bones.
This home version uses rice vinegar. Local versions often use sour liquid from a pickling jar; other accompaniments include konjac or taro stems.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
This home version uses rice vinegar. Local versions often use sour liquid from a pickling jar; other accompaniments include konjac or taro stems.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Tangy, savory, rich and chili-hot, with bitter melon bitterness.
- Chili heat
- Texture
- Tender bone-in duck, fatty pork and soft bitter melon under a glossy blood-sauce coating.
- How it’s made
- Mix fresh duck blood with rice vinegar. Render pork belly, fry ginger and green-garlic whites, braise duck with salt, cooking wine and oyster sauce, then bitter melon and pickled chili. Add garlic leaves and cook the blood mixture into a coating; finish with white sesame.
This home version uses rice vinegar. Local versions often use sour liquid from a pickling jar; other accompaniments include konjac or taro stems.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Guangxi.
About this regional connection
Guangxi: Local culinary association; not a claim of exclusive origin.
Ask if they have it first
请问你们有醋血鸭吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Duck in sour blood sauce
In northern Guangxi, especially Quanzhou, this is a shared family and restaurant dish. Acidulated duck blood forms its distinctive coating.