The origins of this dish trace back about 800 years to the Southern Song Dynasty in China. At that time, China was in the transition from the end of the Song Dynasty to the beginning of the Yuan Dynasty, with the Mongolian army launching an attack on the Southern Song. The renowned Southern Song general Wen Tianxiang led his troops to resist the Yuan army. In a place called Lianhua in Jiangxi, China, he formed an alliance with various soldiers. During a banquet, there was a local duck dish. While preparing it, duck blood was mistakenly poured in as a seasoning. However, this resulted in a remarkably rich aroma, and the dish was thus named "Lianhua Blood Duck." Lianhua Blood Duck is braised with duck blood, accompanied by seasonings such as Chinese Xiaomi spicy peppers and cooking wine.
