Chongqing Baxian Chen’s Blood Curd Hot Pot
Chongqing Baxian Chen Family Blood Tofu Hot Pot is a time-honored folk delicacy featuring fresh duck blood as its main ingredient, simmered with assorted ingredients in a rich broth. Its essence lies in the tenderness of the duck blood—sliced thickly from freshly slaughtered ducks, it remains silky smooth and melts in the mouth even after steaming in boiling broth.
The broth is simmered for hours using pork bones and chicken frames, then stir-fried with fermented bean paste, dried chili peppers, and Sichuan peppercorns to create a red oil base. After adding ingredients like beef tripe, pork intestine, luncheon meat, and bean sprouts, fresh duck blood is laid on top of the soup. When eaten, the duck blood soaks up the spicy broth, delivering a flavor that’s spicy yet not overpowering. Served with a garlic-infused sesame oil dipping sauce, it balances the heat while highlighting the delicate texture of the blood cubes.
Originating from a humble eatery in Baxian (now Banan District, Chongqing), this dish bears the Chen family’s secret recipe and has become a symbol of Chongqing’s hearty home cooking, showcasing the mountain city’s culinary wisdom of using spice to enhance freshness.
