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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Chicken and duck blood soup ： ウィキペディア英語版 Chicken and duck blood soup Chicken and duck blood soup () is a Shanghainese soup-based blood dish, using the blood of chicken and duck as a principal ingredient. Created by Xu Fuquan, a hawker from Shanghai, and described to be sour and spicy in taste, the dish is viewed as a healthy food with medicinal value in Shanghai. Kellie Schmitt of ''CNN'' describes the dish as one of "Shanghai's weirdest foods". ==History== Chicken and duck blood soup was invented by little-known Shanghainese hawker Xu Fuquan, who made the dish by mixing hot chicken and duck blood with the head and feet of a chicken, before boiling it in an iron pot, which he dubbed a "metal cow". In 1973, during his visit to Shanghai, then-King of Cambodia Norodom Sihanouk tried chicken and duck blood soup and reportedly enjoyed the dish a lot, having consumed countless bowls of it. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Chicken and duck blood soup」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.