Quanzhou Blood Tofu

Quanzhou Blood Tofu

　　I. Historical Background

　　Blood tofu is a special food that the people of Quanzhou have cherished since ancient times. There are no historical records of when it started being made and consumed, but according to elders, it has been passed down through generations, possibly originating from the time when locals began curing cured meats. Legend has it that long ago, during a severe drought, a tenant farmer named Jian…

　　II. Production Method:

　　The best time to make blood tofu is during the lunar new year when pigs are slaughtered. First, prepare a batch of water tofu (about 5 jin or 2.5 kg of soybeans per batch), press it dry into firm tofu (the drier, the better). Take a large bowl (about 1 kg) of fresh pig’s blood, chop 3–5 jin (1.5–2.5 kg) of pork (preferably lean pork from the shoulder, with a lean-to-fat ratio of 5:1), then mix in five-spice powder, salt, and an appropriate amount of flour or starch. Knead everything into a uniform dough, then shape it into small balls with diameters between 0.8–1.2 cm. Place these balls in a grain sieve or basket and hang them in a well-ventilated area for 5–7 days. Then move them to hang above the stove to be smoked (just like cured meat), at a distance of 1.5–3 meters from the fire. After about 30 days of smoking, when the outside turns blackish-yellow and the inside is reddish like meat, it is ready to eat.

　　III. How to Eat

　　The finished blood tofu has a delicious flavor that combines the smoky taste of cured meat with the crispness of tofu. It can be sliced thickly and cooked together with cured meat, or thinly sliced and steamed with spices. It also makes a great gift among family and friends. Once cured, it stores well either by hanging above the stove for prolonged smoking (though finished products should be kept a bit farther from the smoke), or by storing in the refrigerator or a dry place.

　　IV. Regions Where It Is Popular: All towns and villages in Quanzhou, especially in more remote areas such as Wenqiao, Daxijiang, Dongshan, Baibao, and Jiaojian.

　　Source: Quanzhou County People's Government Website