Old Beijing Grilled Blood Sausage

Old Beijing Grilled Blood Sausage

　　 Grilled blood sausage is a beloved snack among locals in Beijing and also a popular street food.

　　 It dates back to the Ming Dynasty. In the book *Poetic Descriptions of Foods from the Old Capital*, it describes fried grilled blood sausage: “Pork intestines fried in no time, seasoned with spicy garlic, salt — all flavors fine. Though spoiled oil gives off a pungent smell, munching at the butcher’s still draws a meal.” Vendors used to sell this on the streets of old Beijing. There are records that say: “Flour-filled pork intestines are fried till crisp, a street vendor carries pan, chopsticks, plates and all, kids love its unique taste as they pass through the slanting sunlight of several alleys.”

　　 There are two types of grilled blood sausage: one is the large variety, made by cleaning pig large intestines, then stuffing them with a batter made from high-quality flour, red yeast rice water, cloves, cardamom, and over ten other ingredients and seasonings. After cooking, it's cut into small pieces, pan-fried in lard until crispy, then drizzled with salty garlic sauce. The taste is crispy, savory, spicy, and salty. The other type is called small grilled blood sausage, made from starch mixed with red yeast rice water and tofu dregs to form a thick batter, steamed, then sliced and pan-fried in lard until crispy, also served with salty garlic sauce. The sausage has a crispy outside and tender inside, typically eaten with bamboo skewers — a rather distinctive treat.

　　 The best old Beijing grilled blood sausage comes from Juxianju on Chang’an Avenue.