Neihuang Guanchang

Neihuang Guanchang

　　Neihuang Guanchang is a unique local snack from Neihuang County, primarily made from pig’s blood, pig intestines, flour, sesame oil, and five-spice seasoning. The guanchang contains high levels of fat, protein, wheat starch, carbohydrates, as well as trace amounts of iron, calcium, potassium, and sodium, giving it properties that help enrich the blood, strengthen the spleen, and fortify bones and tendons. In addition to being delicious, it is also very affordable, making it especially popular among the general public.

　　The earliest makers of Neihuang Guanchang were the Qiu family. Over 130 years ago, the great-grandfather of Qiu Xiushan from South Street in Neihuang originally made a living by slaughtering pigs and selling meat. This Mr. Qiu, who frequently delivered meat to the county government office, often saw various foreign-style dishes in the kitchen, such as sausages and blood pudding, all made from processed pork and pig intestines. Inspired by this, he specifically went to Anyang to buy a piece of blood pudding for study. With the help of his nephew, he began experimenting with his own creation and eventually produced guanchang, which was then brought to market.

　　The method for making Neihuang Guanchang is as follows: first, mix pig’s blood with a 30% saltwater solution and stir it with a wooden stick to prevent coagulation. Then, combine it with a diluted flour-water mixture in a ratio of four to one, and portion it into cleaned pig intestines. Once the mixture of blood and flour paste solidifies inside the intestines, place them in a pot of water and gently simmer over low heat. Continuously prick the intestines with a needle to release bubbles and prevent the casings from bursting. Typically, it takes about an hour and a half to cook and be ready to eat, though further preparation can enhance the flavor. To prepare it further, hold the sausage with your hand, slice it into thin pieces with a knife, and depending on the season and personal preference, mix it with garlic juice and sesame oil for a cold salad-style dish known as “cold-mixed guanchang.” Alternatively, place the slices in a flat frying pan, add oil, and fry over appropriate heat until the pieces turn from red to purple-black and the casings begin to exude oil. Use a small spatula to flip them, then serve them on a plate. Frying with small-ground sesame oil yields even better results.