The Official Website of the People’s Government of Hunan Province Mobile 中文 Francais 한국어 日本語

15 July 2015

Home>Tourism>Tour Hunan>Shaoyang>Dining

Pork Blood Balls

 

 

Pork Blood Balls, a famous smoked specialty of Hunan, is unique in the country. Primarily made in Shaoyang City, the specialty is also called Baoqing pork blood ball. Baoqing is an old name for Shaoyang.


It is said that pork blood balls originated as a dish for temple vegetarian diets. Pork blood and streaky pork was not meant to originally be added in order to preserve tofu. Later, method of making the dish was altered as it was popularized among the villages.


Recipe: Mix fresh pork blood, crumbed tofu and streaky pork, add spices including Chinese prickly ash and cinnamon. Make fist-sized balls, and smoke these balls until black.


As living standards have improved, more streaky pork is now added, which was rare in old times.

 

Chinese source: hunan.gov.cn

 

For more about cured food of Hunan, please read the special coverage "A Smoke-cured Taste of Hunan".