Pig Blood Sausage
A signature dish of Nanguan Yingjunlai Restaurant, this pig blood sausage is made from pig large intestines and fresh pig blood. It undergoes multiple processes including kneading, washing, filtering, and cooking with various premium Chinese herbs through boiling and simmering. The finished product features tender intestines, delicate blood, a fragrant yet not greasy taste, delicious flavor, and excellent texture. (Jiaozhou)
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