Mock turtle soup from the time of the personal union between the Kingdom of Hanover and the Kingdom of Great Britain. While green sea turtle was popular for soup making in many countries, U.S. recipes included many other local species. Soup made from snapping turtles is still available in parts of the country. Similarly mock turtle soup recipes have a variety of substitute meats. Beside organ meats like the British recipes, recipes in the U.S. often use stewing beef or ground beef but may call for alligator. The Campbell Soup Company once produced canned mock turtle soup made of calf's head. In a
Chicken and duck blood soup 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. 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