Yongzhou blood duck 永州血鸭

Duck blood thickens the dark sauce around chopped duck and chilies. Order rice alongside this rich Yongzhou specialty and expect small bones.

How it is made

Chopped duck is cooked with aromatics and chilies, then duck blood is stirred in to bind and darken the sauce. Supporting vegetables and seasonings vary by household and restaurant.

Flavour & texture

The sauce is thick, savory and rich, while the duck retains a substantial bone-in bite. Chili gives heat without being the only flavor.

Local roots & traditions

Blood duck is closely associated with Yongzhou's local cooking traditions.

How to order Yongzhou blood duck

Confirm that you are comfortable with the blood ingredient and order rice alongside; take care with small chopped bones.

More dishes to compare

Explore related local specialties and compare their names, preparation notes and ordering guidance.

Compare a related local preparation

Pork with fresh peppers 辣椒炒肉 →

Thin pork slices are rapidly stir-fried with fresh chilies, allowing the meat to brown while the peppers soften but retain some bite. Different cuts give leaner or richer versions. The flavor is savory, pepper-fragrant and often hot, with rendered pork fat carrying the chili aroma through the dish.

Try a different local texture

Zhijiang braised duck 芷江鸭 →

Duck is chopped into bone-in pieces, cooked with aromatics and braised until it absorbs the seasoning. Local recipes may differ in their use of chili and accompanying ingredients. The meat is savory and substantial, with a softer skin and a concentrated sauce that suits plain rice. Small bones require unhurried eating.

Questions before you order

What name should I show when ordering?

Show 永州血鸭 for Yongzhou blood duck.