Jiangle Rice Blood Pudding

Jiangle Rice Blood Pudding

　　In ancient times, pigs were called “豕” (shǐ), while in the Jiangle dialect, they are referred to as “煃” (kuǐ). Local farmers raise and cherish these animals, using them to convey emotions. During weddings, both the bride’s and groom’s families give the matchmaker a “big 煃 leg” (pig leg) as a token of deep gratitude. On holidays, filial children present premium leg meat adorned with red paper to honor their elders. On the first and fifteenth days of the lunar month, they cook a large piece of well-done meat to offer at ancestral halls or temples, among other customs. Some skilled households even cut out large red paper patterns of a “plump 煃 bringing good news” during temple fairs and paste them on doors and windows, hoping for wealth and prosperity.

　　Pig blood is also known as pig’s blood or blood blossom. In Jiangle farmhouses, it is an essential dish at housewarming banquets. The reason behind this ties back to the local dialect. Locals call pig blood “煃发” (kuǐ fā), which sounds like “会发” (huì fā), meaning “to prosper” or “to get rich.”

　　Jiangle is a Hakka county with simple folkways and a culture of hospitality. When a rural family slaughters a 煃, it is customary to invite fellow villagers to share the 煃发. However, the amount of 煃发 from one pig is limited and often not enough to go around. What to do? No worries—the thrifty locals have a solution. The art of making “Rice 煃发” has been passed down through generations here.

　　When it’s time to slaughter a pig, the host first grinds two to three pounds of rice into a paste using a stone mill. Once the butcher has extracted a basin of fresh pig blood and sprinkled in a little salt, the host pours the rice paste water into the still-hot pig blood. Then, using a ladle, they scoop the mixture and pour it from a height of about a rice grain’s length back into the basin. They repeat this scooping and pouring process until the rice paste and pig blood are fully blended and coagulate into solid chunks. These clumps are then cut into large pieces and boiled in hot water to become “Rice 煃发.”

　　Once cooked into solid chunks, “Rice 煃发” is easy to store but remains a semi-finished product that requires further preparation before eating. Depending on the number of guests, one or several chunks of “Rice 煃发” are sliced and stir-fried with Chinese chives, chili peppers, and shredded ginger over high heat. It can serve as a hearty main dish or a flavorful side appetizer. As Jiangle folks enjoy drinking sesame pounded tea, “Rice 煃发” has also become a common savory side dish served with it. As children, whenever a pig was slaughtered and we heard someone call out, “The Rice 煃发 is ready—come eat it while it’s hot!” we kids would rush over without hesitation. (By Li Xuanhua)

　　Source: People’s Government of Fujian Province