MealMap #55
MealMap #55Guess the dish's country of origin.
Where does this dish come from?
Name reveals in 2 guesses
Fresh pig's blood left to sit in a clean container for about ten minutes until it coagulates, then cut into cubes and heated gently in salted water until it firms into a solid, dark curd — soft and smooth with a faint chew. It is eaten on its own, dropped into congee or hot pot, simmered in soup, or skewered as a street snack. It descends from an older pudding of blood steamed with rice grains: duck blood at first, until the price of duck rose and chicken blood proved unable to set, so pig's blood took over. Rich in iron, lecithin and easily digested protein.
Ingredients
- pig's blood
- water
- salt
- rice congee
- noodles
- hot pot broth
1 / 2Photo: Anna Frodesiak · CC0 1.0 · Modified