Jiu Cai Chao Ya Xue — Stir-Fried Duck Blood with Chives
Quick Info
- Flavor
- Savory and robust with the peppery bite of Chinese chives cutting through the rich, mineral depth of duck blood curd. Soy sauce and a touch of chili bring warmth without overwhelming the main ingredients.
- Texture
- Soft, silky cubes of duck blood curd that yield easily to the bite, paired with tender-crisp chive segments that still have a slight snap
- Spice Level
- 🌶️🌶️ — A moderate warmth from chili flakes and white pepper — noticeable but not dominant
- Temperature
- Served Hot
Ingredients
Allergens
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The Story
Duck blood curd is one of those ingredients that surprises many first-time visitors to China. Far from being an oddity, it is a staple across Sichuan, Hunan, and much of central China, valued for its smooth texture and high iron content. Paired with Chinese chives — one of the most aromatic vegetables in the Chinese kitchen — it becomes a quick, everyday stir-fry that balances richness with freshness. The dish reflects a core principle of Chinese cooking: pairing a mild, protein-rich ingredient with something bold and fragrant to create contrast on the plate.
What to Expect
A plate of dark reddish-brown cubes of duck blood curd tossed with bright green segments of Chinese chives. The blood curd has a custard-like consistency — soft, smooth, and almost silky, with no gamey flavor. The chives provide an assertive garlic-onion punch that lifts the dish. A few dried chilies and a slick of seasoned oil tie everything together. It looks dramatic but tastes remarkably mild and approachable.
Tips
If you have never tried blood curd before, this is one of the best introductions — the chives mask any unfamiliar flavor and the stir-fry preparation keeps the texture light. The curd is pre-cooked and safe to eat; it is essentially coagulated blood that has been boiled and sliced, similar in concept to tofu. At 20-35 yuan, it is an affordable main dish. Pair it with steamed rice and a lighter vegetable side for a balanced meal. Look for it on menus in Sichuan and Hunan restaurants especially.