Pig's blood glutinous rice sausage

Pig's blood glutinous rice sausage

　　    Called "Wubang" in the Zhuang language. It is made by mixing glutinous rice, peanuts, diced pork belly, pig's blood, mung beans, and various spices, then stuffing the mixture into cleaned pig intestines. Both ends are tied tightly, and small holes are pricked in the sausage to release air before steaming. Once cooked, the sausage is sliced and served. It features beautiful color, delicious taste, unique flavor, tender texture, and a pleasant aroma. It is a popular dish for entertaining guests and is deeply loved by fellow compatriots in the mountains.