The Chinese were guzzling blood and twining intestines around chopsticks long before Fergus Henderson and the offal movement in the West. In fact, while other traditional Chinese foodstuffs are vanishing, the nitty-gritty bits are on the rise with more guts and heads peeping at you from menus everyday. One of the cheaper and most accessible forms is duck, found at Juewei, which serves every part of the animal but the quack.

Visit the original source and full text: Shanghaiist