Duck Blood and Stinky Tofu

Duck blood is eaten in some European and Asian countries.  For example, there’s the Czernina from Poland, and there’s Duck blood and vermicelli soup from China.  In Taiwan, it is usually made in to a tofu shape and is basically cubes of clotted duck blood.  (The redness of the soup is just Spicy Chili Sauce and NOT the blood.)

Take a moment to get used to the idea, cause there’s more:  Stinky Tofu.  The best way to describe this is to remember how cheese is basically a fermented/cultured milk product.  Well, Stinky Tofu is basically a fermented/cultured tofu (which is made out of soy).  Why is it called that?  Because it may be a bit (or a lot) smelly!  Just like cheese!  Which makes me wonder… maybe in Taiwan, they should call it ‘cutting the stinky tofu’.

Anyway, back to my original topic.  My family and I stopped by a restaurant in Kaohsiung, Taiwan that is known for their Duck Blood dishes (and maybe even their Stinky Tofu, pictured below).  We ordered a few and shared it among ourselves in a normal Chinese fashion.  Here’s what we had:

Now, this next one is not something seen often like Duck Blood and Stinky Tofu in Taiwan.  This is a special Stinky Tofu Spring Roll pictured below.  To me, it tasted much like a normal spring roll, but with a small hint of stinky tofu which made it perfectly yummy to eat:

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