Blood Cake

Blood Cake

　　Blood Cake is made by steaming buckwheat noodles and pig’s blood with other ingredients into a cake, then slicing and deep-frying it before serving with a garlic sauce. Legend has it that Blood Cake was first created during the Qing Dynasty’s Qianlong era. At that time, Anyang suffered severe flooding, submerging crops. After the disaster, the local government distributed large quantities of buckwheat seeds to alleviate famine. Once the buckwheat harvest was abundant, people began consuming buckwheat-based foods. In Huangfu Village, northwest of the county seat, a farmer surnamed Wang deep-fried the steamed buckwheat cake, mixed it with garlic sauce, and found it delicious when eaten fresh. Later, he added pig’s blood to the buckwheat mixture, which enhanced the flavor. He then moved to the county town and started selling Blood Cake as a business, which became very prosperous. Anyang Blood Cake is nutritious, crispy, fragrant, delicious, affordable, and has a unique taste, making it highly popular among locals and tourists alike.