Anyang Blood Cake

Anyang Blood Cake

　　Anyang Blood Cake is a specialty of Anyang City, Henan Province. Rich in nutrition, crispy and fragrant, delicious in taste, affordable, and uniquely flavorful, it is highly popular among locals and tourists alike.

　　Legend has it that Blood Cake was first created during the Qing Dynasty’s Qianlong era. At that time, Anyang suffered from severe flooding, submerging crops. After the disaster, the local government distributed large quantities of buckwheat seeds to alleviate famine. When the buckwheat harvest was abundant, people began eating buckwheat-based food. A farmer surnamed Wang from Huangfutun Village, northwest of the county town, steamed buckwheat cakes, then deep-fried them and served them with garlic sauce — the fresh taste was delightful. Later, he added pig’s blood to the buckwheat mixture, which enhanced the flavor even more. He then moved to the county town and made a living selling Blood Cake, and his business flourished.

　　Anyang Blood Cake is made from buckwheat flour and pig’s blood, along with other ingredients, steamed into cake form. Once cooled, it is sliced and then deep-fried. It tastes delicious when hot, and even better with garlic sauce, earning it a place as one of Anyang’s “Three Treasures.”