Chicken and duck blood soup

From Wikipedia, the free encyclopedia

Chicken and duck blood soup (Chinese: ; pinyin: j y xi tng) 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".

Contents
1 History
2 Preparation and description
3 Cultural impact
4 See also
5 References

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]