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The Dish: Duck blood with ginger and scallions
Where to Get It: Full Kee, 509 H St. NW; (202) 371-2233; fullkeedc.com
What It Is: Slices of blood, congealed into firm and solid pieces, stir-fried with onions, scallions, and garlic in a light, oily sauce.
What It Tastes Like: Not much like anything, except a hint of iron. Like tofu, the blood takes on the flavor of the garlic and onions. The texture is slick and springy, somewhere between tofu and liver, with the snap of a good hot dog.
The History: Chinese traditional folk medicine says eating blood has health benefits. Some believe it improves circulation and provides energy and strength.
How to Eat It: Grabbing it with chopsticks is like trying to perform a feat of discipline for a Shaolin master. Stab it with a fork instead.
Photo by Mary Kong-DeVito