Description
'Yaxue' (coagulated duck blood) simmered in herb-spiced soy soup. Completely odorless with a texture smoother than silken tofu, hugely popular among women.
Restaurants serving Braised Duck Blood (Lu Yaxue)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Yaxue(Duck blood)
- Soy sauce
- Star anise
- Sichuan pepper
- Cinnamon
- Cao Guo
- Doubanjiang
- Ginger
Instructions
- [Authentic Recipe]
- [Thorough Parboiling Without Bubbles] Cut Yaxue into large blocks, parboil for ~
- mins on ultra-low heat 'absolutely without boiling' in water with salt and ginger slices. Boiling creates air pockets inside Yaxue, destroying the pudding-like smooth texture, making temp management vital.
- [Herb & Spice Extraction] Based on 'Lao Lu (master stock)' replenished for years, boil a rich, slightly spicy Lu Zhi adding spices like star anise, Sichuan pepper, Cao Guo, cinnamon, and a little doubanjiang.
- [Flavor Injection via Osmosis] Toss parboiled Yaxue into Lu Zhi, turn off heat. Let cool slowly overnight in the soup; the osmosis principle makes the Yaxue core absorb herb aroma and soy umami completely. Reheat right before eating, serving while maintaining the jiggly state.
Learn more Spice, substitutes, tips
Key spices
Exotic aroma of star anise、Sichuan pepper、cinnamon、Cao Guo
Substitutes at Japanese supermarkets
Pig's blood jelly (Zhu Xue: texture gets slightly harder)
Pairing
Cold Taiwan tea、Mala Hot Pot
Trivia
[For Women] Japanese often avoid it hearing 'blood', but in Taiwan, it's an 'edible supplement' for anemic/beauty-conscious women as a treasure trove of iron and minerals.
Eating tips & etiquette
[Unique Eating] Scoop gently with a spoon, slurping it down the throat smoothly along with the piping hot soup!
Allergen
Soy, Wheat (from soy/doubanjiang)