Duck Blood Curd (Ya Xue)
見た目はレバー、食感はプリン！火鍋に欠かせない「血の豆腐」
Description
Fresh duck blood solidified with salt water and boiled into tofu-like blocks. Looks like dark brown liver, but the texture is smoother than silken tofu—'bouncy and slippery'. Lacks quirky flavor, absorbing soup flavors well; fanatically loved nationwide as a hot pot ingredient.
Classification: Hardcore, Ingredient, Duck Blood, Ya Xue, Hot Pot, Delicacy, Iron, Bouncy, Sichuan Cuisine
Shops selling Duck Blood Curd (Ya Xue)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Duck blood
- Salt
Instructions
- [Typical Uses]
- [Ma La Hot Pot Ingredient]: Simmer sliced Ya Xue in ultra-spicy soup. A must-item so essential they say 'it's not hot pot without it'.
- [Ya Xue Fen Si Tang]: Nanjing specialty snack.
- Mao Xue Wang (Spicy Offal Stew).
Learn more Substitutes, pairings, tips
Key spices
No liver-like fishiness; faint iron taste and premium smoothness that melts in the mouth
Substitutes at Japanese supermarkets
(Substitute with chicken/pork blood, though duck is considered the smoothest)
Pairing
Ma La Hot Pot / Glass Noodles / Cilantro
Trivia
Vacuum packs in Asian stores are pre-boiled; just slice and toss in the pot. High-quality Ya Xue is elastic enough not to crumble when held with chopsticks, yet delicate enough to dissolve instantly in the mouth.
Eating tips & etiquette
Surprising to some, but it's rich in iron/minerals. Called 'The Blood Vessel Sweeper' in China, hugely popular among women for health and beauty.
Allergen
None