Bouyei Blood Tofu

Bouyei Blood Tofu

　　In the rural homes of the Bouyei people in Duyun, Qiannan, during festivals or when hosting esteemed guests, one dish is always present on the dining table—blood tofu. This delicacy is not only delicious and affordable, but also highly nutritious and easy to make and eat, which is why it is deeply loved by the Bouyei community.

　　The main ingredients for making blood tofu are fresh tofu, pig’s blood, minced pork fat, and common seasonings. The specific preparation process is as follows: First, wash your hands thoroughly, then place a certain amount of fresh tofu in a basin and knead it by hand until crumbly. Next, pour in a bowl of fresh pig’s blood, along with two pounds of minced pork fat and an appropriate amount of salt and Sichuan peppercorn powder, then carefully mix and knead everything together until well blended. Second, pinch the evenly mixed tofu mixture into fist-sized portions, wrap each carefully with one or two blanched vegetable leaves, and then place them on the stove to bake. This allows some of the oil and juices to seep out. While baking, remember to turn them occasionally to ensure even heating and prevent burning. Third, after some time when they have dried and hardened, you can store them in a clean, well-sealed jar, which helps preserve their flavor over a long period without spoilage. When ready to eat, take one or two pieces from the jar, evenly slice them with a kitchen knife, arrange them on a plate, and steam for about 10 minutes. Once served, you’ll be presented with a dish that is fragrant, colorful, and full of flavor. The texture is crispy with a hint of crunch, refreshing yet not overly delicate, mildly numbing with a touch of sweetness—truly a standout among the many delicacies of Guizhou.