Adam Minter, Columnist

In China, Duck Blood Tastes Like Chicken

April 21, 2014 at 5:08 PM UTC

Adam Minter is a Bloomberg Opinion columnist covering the business of sports. He is the author, most recently, of “Secondhand: Travels in the New Global Garage Sale."

That's not raspberry Jell-O. Source: China Photos/Getty Images — That's not raspberry Jell-O. Source: China Photos/Getty Images

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Spend enough time following the dangerous and disgusting trail of Chinese food contamination scandals, and one theme recurs: No matter how weird or disgusting the scandal, it's probably happened before and -- assuming it's profitable -- it'll almost certainly happen again.

The latest involves a "mom and pop" duck blood counterfeiting ring that was recently uncovered in China's rural Jiangsu Province. The details, as related by Xinhua, China's state-owned newswire, were not appetizing: