Pork blood mixed with rice or barley, stuffed into intestine casing, slow-cooked. Northern Chinese style is denser than European blood sausage.
Where it comes from
Northeast China (Manchurian / Korean-Han influence); central to Sha Zhu Cai 'kill-pig dish' tradition.
In the kitchen
Sliced and added to suancai-and-pork-belly hot pot; absorbs the sour cabbage broth.
Across cuisines
Pork blood sausage is a type of sausage made by mixing pork blood with rice or barley and stuffing it into an intestine casing, then slow-cooking it. It is a traditional dish in various cuisines, with the Northern Chinese style being denser compared to European versions. In Northeast China, it reflects Manchurian and Korean-Han culinary influences.
