Lianhua Blood Duck (莲花血鸭), a renowned dish with deep historical roots, is believed to have originated during the late Southern Song Dynasty. According to legend, the dish is linked to the famous national hero Wen Tianxiang, who fought against the Yuan invaders. In 1276, as the Yuan army advanced southward and captured Lin’an (modern-day Hangzhou), Wen Tianxiang rallied his troops to defend the Song Dynasty. During this time, thousands of local warriors from Lianhua joined the resistance, building fortresses in the mountains to battle the invading army.
One day, as the warriors gathered to strategize, they planned to raise the commander’s flag and drink blood wine as a symbol of their resolve. However, they found themselves without chicken to complete the dish, so they used duck blood as a substitute. While preparing the duck, Liu Delin, a chef in the camp, accidentally poured the leftover blood wine into the cooking pan, creating a rich, purple-red, and spicy dish. Wen Tianxiang tasted the dish and praised it highly. He then named it “Blood Duck,” which eventually became famous far and wide. Since that day, Lianhua Blood Duck has been a symbol of heroism and perseverance, cherished as both a flavorful and historic delicacy.
The Craftsmanship of Lianhua Blood Duck
The preparation of Lianhua Blood Duck is a meticulous process that highlights the dish’s cultural significance and the careful selection of ingredients. The dish is known for its unique flavor, which combines the richness of duck meat with the bold taste of duck blood, infused with a spicy kick.
Key Ingredients:
- Duck: The dish uses locally sourced ducks that are tender yet firm, with a skin that is thin, fragrant, and a meat texture that is both delicate and flavorful.
- Duck Blood: Fresh duck blood is an essential ingredient in creating the dish’s signature taste. It adds depth to the flavor and enhances the overall texture.
- Seasonings: The duck is marinated with a variety of seasonings, including soy sauce and cooking wine, to infuse it with rich flavors. Fresh ginger and garlic add fragrance and spice to the dish.
Making Process:
- Prepare the Duck: First, the duck is slaughtered and the blood is collected into a bowl. The blood is then stirred to ensure it is mixed thoroughly before being set aside.
- Marinate the Duck: The cleaned and chopped duck pieces are marinated with cooking wine, soy sauce, and other seasonings for a period of time to allow the flavors to permeate the meat.
- Cooking: Heat oil in a pan, add ginger, garlic, and other spices to release their fragrance. Then, add the marinated duck pieces and sauté them until the meat shrinks and turns white.
- Simmer: Once the duck is cooked through, add a little fresh broth or water and simmer over low heat to tenderize the meat and reduce the liquid.
- Add Duck Blood: When the broth has thickened, pour the duck blood into the pan, stirring gently to coat the duck pieces evenly with the blood, allowing it to absorb the rich flavors.
- Final Seasoning: Add pepper, monosodium glutamate, and other seasonings to enhance the flavor. Stir well to ensure everything is evenly mixed before serving.
Taste and Flavor of Lianhua Blood Duck
The taste of Lianhua Blood Duck is both fresh and tender, with a unique mouthfeel that is both smooth and slightly chewy. The duck meat becomes succulent and flavorful after cooking, absorbing the spicy, rich broth. The addition of duck blood brings a layer of depth and umami, enhancing the dish’s savory qualities and creating a satisfying, multi-layered taste. The dish is known for its spicy and slightly tangy flavor, which is perfect for stimulating the appetite and complementing a bowl of steamed rice.
The rich flavors and satisfying texture make Lianhua Blood Duck an excellent appetizer or main dish, often enjoyed during special gatherings or celebrations.
Honors and Recognition
Lianhua Blood Duck has earned numerous accolades for its culinary excellence and historical significance. In 2008, it was included in the Olympic Games menu, showcasing the dish to a global audience. In 2009, it was successfully recognized as a provincial-level intangible cultural heritage. In 2011, it was named one of the “Top Ten Gan Cuisine Dishes,” further cementing its status as an iconic dish of Jiangxi. In September 2018, it was honored as one of the “Top Ten Classic Dishes of Chinese Cuisine.” More recently, in February 2021, the Jiangxi Provincial Department of Commerce officially included Lianhua Blood Duck in its list of the “Top Ten Famous Dishes” of Gan Cuisine.
