Xintian Blood Sausage

Xintian Blood Sausage

　　Blood sausage is a popular local specialty in Xintian and other areas. During festivals or when families butcher a pig, it’s customary to stir-fry several bowls of blood sausage to enjoy, and hosts often cut off a portion to give guests to take home.

　　The sausage is made by turning the pig’s large and small intestines inside out, cleaning them thoroughly, then filling them with either fresh pig’s blood mixed with water or a plasma-like mixture of blood, rice flour, shredded ginger, and chili powder. The filled intestines are tied into sections and gently boiled. They are shaped like lotus roots, with smooth, shiny, oily surfaces that are very appealing.

　　Blood sausage is inexpensive—you can get 2 kilograms for just six or seven yuan. It can be sliced thick or thin, and its cross-section is brown and glossy, resembling pieces of pastry that are quite enticing. When mixed with spicy pickled radish strips or pickled beans, and then stir-fried or braised, it becomes fragrant, crispy, and slightly sweet. It can also be combined with lean meat slices, Chinese chives, and scallions, then simmered into a big bowl of soup that tastes as rich and delicious as chicken stew. Especially when freshly cooked, the hot and aromatic blood sausage is a delight—just grab a piece, pop it in your mouth, and enjoy the juicy chew. It’s truly a unique treat.

　　Blood sausage is favored not only for its great taste but also for its unique health benefits, such as clearing the lungs, lubricating the intestines, and providing a cooling effect to reduce fever. Regular consumption may help prevent conditions like pneumonia, constipation, and sore throat. It is especially recommended for people working in dusty environments or living in areas with high levels of air pollution.