Source: People's Health Network
Duck blood vermicelli soup, pork blood stir-fried leeks, sheep blood stewed tofu... There are many delicacies made from animal blood, but dishes made with chicken and cow blood are rare.
Compared with duck blood and pig blood, chicken blood is easy to crush and is not resistant to cooking, so it cannot be used for shabu-shabu or fried, so it is often stewed with chicken or chicken offal, and rarely cooked alone. For example, there is a traditional chicken blood soup in Kaifeng Night Market, Henan Province, which is braised with chicken blood and enjoyed with hanging oven cakes, which is very delicious. Because the cooking method is limited, there are fewer people to eat. The smell of cow blood is unpleasant, the smell is very heavy, the taste is not good after cooking, and the collection is difficult, and the output is far lower than pig blood, so there are very few people who eat cow blood, and there are not many people who sell it.