Chongqing Baxian Chen’s Blood Curd Hot Pot is a time – honored folk dish featuring fresh duck blood as the star ingredient, cooked with various ingredients in a rich broth. The highlight lies in the tender duck blood—using same – day slaughtered duck blood cut into thick slices, which remain smooth and melt – in – the – mouth after boiling in the hot soup. The broth is simmered for hours with pork bones and chicken frames, then stir – fried with broad – bean paste, dried chili peppers, and Sichuan peppercorns to create a red oil base. Ingredients like tripe, pork aorta, luncheon meat, and bean sprouts are added, with fresh duck blood placed on top. When eaten, the duck blood soaks up the spicy broth, offering a non – drying spiciness. Paired with a garlic – sesame oil dipping sauce, it balances the heat while highlighting the blood’s delicate texture. Originating from a folk restaurant in Baxian (now Chongqing’s Banan District), it’s named after the Chen family’s unique recipe and has become a symbol of Chongqing’s “bold – flavored” home cooking, reflecting the mountain city’s wisdom in enhancing freshness with spiciness.