广西“鸭血粑”广西龙胜、三 江等地侗族民间，杀鸭前先将糯米 盛入一空盘内，杀鸭时将鸭血淋在 糯米上，使鸭血盖过糯米，煮熟，冷 冻后，用刀切成片状，放油、盐、葱、 蒜等配料在锅里烩制即成香味扑 鼻，咀嚼有味的鸭血粑。 云南“　血饭团”　血饭团是 景颇族传统的熟饭与 Guangxi “duck blood gall” Guangxi Longsheng, Sanjiang and other Dong people, kill the duck before the first glutinous rice into an empty plate, when the duck bloody kill the duck on the glutinous rice, the duck blood covered glutinous rice, cooked, frozen After sliced ​​with a knife, put oil, salt, onions, garlic and other ingredients in the pot that is fragrant smell Serve, chewy flavored duck blood cake. Yunnan “Blood Rice Mission” Blood Rice Mission is Jingpo traditional cooked rice and