Chicken and duck blood soup
Chicken and duck blood soup (Chinese: 鸡鸭血汤; pinyin: jī yā xiě tāng) is a Shanghainese soup-based blood dish, using the blood of chicken and duck as a principal ingredient. Created by Xu Fuquan, a hawker from Shanghai, and described to be sour and spicy in taste, the dish is viewed as a healthy food with medicinal value in Shanghai. Kellie Schmitt of CNN describes the dish as one of "Shanghai's weirdest foods".
History
Chicken and duck blood soup was invented by little-known Shanghainese hawker Xu Fuquan, who made the dish by mixing hot chicken and duck blood with the head and feet of a chicken, before boiling it in an iron pot, which he dubbed a "metal cow".[1] In 1973, during his visit to Shanghai, then-King of Cambodia Norodom Sihanouk tried chicken and duck blood soup and reportedly enjoyed the dish a lot, having consumed countless bowls of it.[2]
Preparation and description
The soup is made by boiling the blood of chicken and duck, alongside a handful of chicken organs and other body parts.[3] Chicken and duck blood soup is described to have a sour-spicy taste.[4] The dish is viewed as a healthy food with medicinal value in Shanghai.[5]
Cultural impact
Chicken and duck blood soup is so famous in Shanghai that one source goes on to label it as a cultural icon of the city.[6] It is sold mostly at Shanghai's City God Temple.[7] Kellie Schmitt of CNN describes the dish as one of "Shanghai's weirdest foods", although adding that it "tastes better than it looks".[5]
See also
References
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