The Lotus Blood duck, also known as the red Heart duck, is a duck breed with a unique blood-red meat quality. Its origins can be traced back to Fujian Province in China. It is said that lotus blood duck was first bred by a breeder in Fujian Province in 1982.
The bright red color of the flesh of lotus blood ducks is due to the way they are raised and their eating habits are different from those of ordinary poultry. Lotus blood ducks are fed a special diet, which includes plants such as lotus root, sweet potato and chrysanthemum, which are rich in carotene and other nutrients. The intake of these special feeds can affect the pigmentation of the duck's body, causing the skin to appear red.
The meat of lotus blood duck is tender and juicy, rich in taste, and has certain nutritional value. Therefore, it has become a traditional food with unique flavor and cultural significance in Fujian, and has gradually expanded to other regions, and is loved by more and more people.
Lotus blood duck is a famous dish with a long history and has many different legends. One of the folk tales tells that when Wen Tianxiang, the prime minister of the Song Dynasty, was working for the king, the strong men of Lianhua County used duck blood to make wine due to the lack of chicken. Later, the chef accidentally poured duck blood wine into the pot when frying duck, and the result was that he stumbled upon this delicious dish.
In addition, the Lotus Blood duck also has a historical origin related to the Lotus Toast family. No matter what kind of legend, lotus blood duck is a special food with a long history and profound cultural heritage.