Pig Blood Ba

Pig Blood Ba

　　Hunan specialty—Pig Blood Ba—is a traditional food from central Hunan, dating back to the Kangxi era of the Qing Dynasty. Passed down through generations for hundreds of years, Xinhua Shuiche Meng’e Seasoned Meat Food Co., Ltd. has innovated upon this historical recipe. Pig Blood Ba is meticulously crafted.

　　 Specialty Story: Pig Blood Ba is a traditional food from Xinhua, originating in the Kangxi era of the Qing Dynasty. Handed down through generations for hundreds of years, Xinhua Laojia Food Co., Ltd. has innovated based on historical research. It is crafted with great care.

　　 Production Method: The main ingredients are tofu mixed with an appropriate amount of pig blood, salt, diced fresh meat, chili powder, five-spice powder, as well as a small amount of sesame oil, cooking oil, monosodium glutamate, and other seasonings. It is sun-dried for several days and then hung over a firewood stove to be smoked and dried. It has a balanced saltiness, a delicious smoky flavor, is easy to preserve, convenient to carry, and boasts distinctive local characteristics.

　　Flavor: Smoked meat flavor

　　Ingredients: Pig blood, pork, tofu, salt, chili powder, sesame oil, cooking oil, monosodium glutamate

　　How to Eat: Rinse with hot water, slice, and boil for five minutes. Can be pan-fried or stir-fried with other vegetables, such as chili peppers. Adding garlic or scallions enhances the flavor. Can be stir-fried or steamed.

　　Shelf Life: 18 months

　　Storage Method: Store in a cool, dry, and ventilated place or refrigerate

　　Precautions: If no refrigerator is available, it is recommended to store in a cool, dry, and ventilated area to ensure the freshness of the cured meat product and extend its shelf life.