中国江西名菜莲花血鸭Lianhua Blood Duck, a Famous Dish from Jiangxi, China

这道菜要从回到约800年前中国南宋时期。当时的中国正处于宋末元初时，蒙古大军正在对当时的南宋发起进攻。当时南宋名将文天祥率军抗击元军，在中国江西莲花这个地方，与各路军士联盟，宴席中有道当地的鸭子菜，在制作时误将鸭血当成调料倒入，香味浓郁，这道菜就被命名为“莲花血鸭”。莲花血鸭是用中国小米辣椒、料酒等调料，配以鸭血烧制而成。

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.