Duck Blood Soup
Shanghai — Mother recipe · ar de en es fr it ja pt ru zh
A warm and creamy broth that envelops the palate with the delicacy of duck blood, accompanied by crunchy vegetables and aromatic spices.
📷 me — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 15 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- 400 g of duck blood
- 500 ml of chicken broth
- 100 g of fresh tofu
- 2 small white onions
- 3 stalks of celery
- 8 leaves of Chinese cabbage (napa)
- 1 teaspoon of grated ginger
- Salt and pepper to taste
Method
- In a pot, bring the chicken broth to a boil and add cubed fresh tofu.
- Slice the onions and celery into thin rounds and add them along with shredded Chinese cabbage leaves to the broth.
- Cook for 5 minutes, then reduce heat and gradually stir in the duck blood until it is fully incorporated into the broth.
- Add grated ginger and cook for another two minutes.
- Taste and adjust seasoning with salt and pepper if needed.
The story
Duck Blood Soup is a traditional dish from the Shanghainese cuisine, known for its intense flavors and rich culinary history. Originally prepared as a winter restorative, it remains one of the most beloved dishes in the region today.
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