Buyi ethnic flavored snacks

Buyi ethnic flavored snacks

　　Buyi ethnic flavored snacks

　　In the Buyi mountain villages around Baimang Township and Jiangzhou Town in Duyun City, during festivals or when entertaining relatives and friends, among the rich array of dishes on the table, besides local specialties using the abundant ginkgo (ginkgo biloba)—such as “Ginkgo Stewed Black Chicken,” “Ginkgo Stewed Pig’s Trotters,” and “Ginkgo Sour Soup Fish”—there are also several traditional-flavored foods mainly made from pig’s or chicken’s blood, known for their excellent color, aroma, and taste.

　　Blood Sausage Rice Cake: Mostly made in winter. The preparation method is as follows: First, clean the pig’s large intestine and drain the water. Then, fry glutinous rice in a pan with lard until cooked, add a little salt, and remove it once the rice emits a faint fragrance and let it cool. Second, chop an appropriate amount of lean pork into minced meat and stir-fry until cooked. Third, mix the cooked glutinous rice and pork with fresh pig’s blood, then add an appropriate amount of salt, wine, Sichuan peppercorn, pepper, star anise, and other seasonings, stir well, and stuff the mixture into the dried pig’s large intestine. Tie a knot every foot-long section to prevent bursting due to excessive length or weight. The stuffed blood sausage rice cakes are then air-dried or hung in a ventilated place and can be stored for use throughout the year. When eating, slice them thinly, fry or stir-fry briefly in a pan, add a bit of brown sugar, soy sauce-vinegar, and chopped green onions, then plate and serve.

　　Blood-Stuffed Intestine: Use cleaned and dried pig’s small intestine. The ingredients and preparation method are similar to those of blood sausage rice cake, but with slightly less glutinous rice and more pig’s blood. It is generally made and cooked on the same day and cannot be stored for long because the increased blood content makes it prone to spoilage.

　　Peanut Blood: Fry an appropriate amount of peanuts and walnuts until cooked, let them cool and become crisp, then pound them into crumbs. Stir-fry an appropriate amount of minced lean meat, pig’s small intestine, ginger, green onions, and salt until cooked. Boil a pot of piping hot broth, place raw pig’s blood in bowls or basins, mix it with the fried peanuts, pig’s small intestine, and minced lean meat, then pour the boiling broth into the mixture and stir. Let it sit for one hour before serving. When eating, add an appropriate amount of sour vinegar.