The story of the origin of blood duck

Ningyuan Blood Duck originated in the Song Dynasty and became famous during the Taiping Heavenly Kingdom.

At the beginning of the Taiping Rebellion, Hong Xiuquan, leader of Taiping Army, led all the soldiers to capture Yongzhou City. The local people went to the army to cook with the cooks to comfort the rebels. However, when killing ducks to pluck their hair, the fine hair on their bodies can't be plucked clean. At this time, the banquet was approaching, and an old cook used his quick wits. He first cut the duck into pieces and fried it in a pot, then poured the raw duck blood into it and continued to stir it into a paste. In this way, the fine hairs on the duck pieces naturally disappear. At the banquet, bowls of duck dishes mixed with duck blood were served on the table. At this time, someone asked the old chef what the dish was called, and the old chef stammered. Finally, Hong Xiuquan's sister Hong said: Just call it "Yongzhou Blood Duck". So "Yongzhou Blood Duck" got its name and has been passed down to this day.