Where to buy duck blood near me?

Duck blood, or ya xue, is duck blood cooked and set into a soft, tofu-like block used in Chinese cooking. It is sold fresh, frozen or already cooked in soups and stews.

Slice duck blood into cubes or strips and simmer it gently in broth or hot pot for 2 to 3 minutes, until heated through. Avoid long boiling at high heat, since it becomes honeycombed and tough.

Duck blood is sold as a cooked, set block similar to tofu in texture, and Weee! lists some products as duck blood tofu. It is made from blood rather than soybeans.

Fresh duck blood should be refrigerated and used by the date on the package, and frozen duck blood should stay frozen until thawing. For best quality, avoid refreezing after thawing.

Duck blood tastes mild and slightly mineral, with a smooth, soft, tofu-like texture. It absorbs the flavor of hot pot broth, chili and spices.

Duck blood is used in hot pot, spicy stews such as mao xue wang, stir-fries with chives or pickled greens, and Nanjing duck blood vermicelli soup. It is added near the end of cooking.

Nanjing duck blood vermicelli soup is a clear duck broth with glass noodles, duck blood and other duck offal, a street food of Nanjing. Weee! lists instant versions such as Guanshengyuan Duck Blood Vermicelli Soup.

Weee! carries Frozen Duck Blood (1 lb), Fresh Duck Blood (400 g) and Liuhe Fresh Duck Blood (300 g). Weee! delivers Asian and Hispanic groceries to your door in many U.S. areas; enter your ZIP code at weee.com to see availability and delivery options.