Blood tofu
Blood tofu is made by mashing tofu together with fresh pig's blood, diced pork, and seasonings such as Sichuan peppercorns and chili peppers into a paste, then shaping it into oval forms. These are placed on a bamboo sieve over a heated kang (a traditional heated bed/stove), smoked and roasted until yellowish-brown. It is then stir-fried with garlic, resulting in a chewy texture and rich flavor. This is a signature dish of the Tujia ethnic group. (Zhangjiajie)
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