Xue ba — soaked glutinous rice mixed with fresh duck blood and steamed into a firm dark cake, then cut into cubes. Dense and savory with a faint mineral richness, it soaks up braising sauce and is the defining starch of western Hunan's blood-cake duck.
Where it comes from
A traditional preparation of western Hunan (Xiangxi), where duck blood is set with glutinous rice into a cake for the regional dish blood-cake duck, a staple of farmhouse and festival tables.
In the kitchen
Cut into cubes, pan-fried or added to the braise so it firms up and drinks in the spicy sauce, served as the starchy heart of blood-cake duck.
Nutrition (per 100g)
~160kcalCal
~6.0gProtein
~2.0gFat
~30.0gCarbs
~0.5gFiber
AI-estimated; model and run unavailable.
