TAIPEI—When ordering duck blood tofu in Beijing hotpot restaurants, patrons are likely to do so now with some apprehension as reports indicate that fake versions of the popular food are commonly served.
Duck blood tofu is cubes of clotted duck blood. According to a recent report from Reminbao, the majority of duck blood tofu now served in Beijing restaurants is made from less expensive pig or buffalo blood. In addition, evidence has emerged that producers are adding formaldehyde to the duck blood.
Reminbao.com reported that the law enforcement officials from Sanhe City in Hebei Province closed the Duck Blood Processing Plant in Qiao Guantun Village on November 12. The plant covers an area of 40 square meters, inside was a large caldron filled with duck blood.
There were four plastic barrels in the plant, each weighing around 55 pounds. The barrels were filled with a white odorous liquid that was found to contain high concentrations of formaldehyde.
A source within the Sanhe City law enforcement said that the producer likely added the formaldehyde to act as a preservative and to increase the toughness of the duck blood tofu.
Agricultural food technicians suggested several ways to tell apart fake duck blood from the real thing.
Real duck blood has a dark red color, while the fake duck blood has a browner, coffee color. Additionally, real duck blood tofu has no bloody stench after high temperature processing and is flavorful.
Fake duck blood usually has the consistency of Swiss cheese, with many air holes. Due to additives, fake duck blood tofu has some elasticity. The real duck blood is easily broken, with less elasticity.
When eating the duck blood tofu, it should be tender and have a flavor. If it has no taste and is chewy, it is likely fake.