Coagulated Duck Blood, also known as ‘Tiet Canh Vit’ in Vietnamese or ‘血旺’ (Xuewang) in Chinese cuisine
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Eating the World One Bite at a Time-Traveling Episode 3: Coagulated Duck Blood, also known as 'Tiet Canh Vit' in Vietnamese or '血旺' (Xuewang) in Chinese cuisine, is a dish made from fresh duck blood. It is prepared by coagulating the duck's blood with vinegar or other acidic ingredients, giving it a jelly-like texture.**Appearance:**Coagulated duck blood appears as dark, glossy cubes or slices. Its texture is firm and slightly chewy, similar to soft tofu.**Preparation and Serving:**To prepare co
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