Glutinous Rice Blood Sausage

Glutinous Rice Blood Sausage

　　Glutinous Rice Blood Sausage is a popular dish among the Naxi people, known in the Naxi language as “Mabu.” It is made by mixing semi-steamed rice or glutinous rice, while still hot, with fresh pig’s blood or egg white along with various spices, then tightly stuffing the mixture into cleaned pig intestines, sealing them, and steaming until cooked. Depending on the method of preparation, those made with fresh blood are called black Mabu, while those made with egg white are called white Mabu. When served, it is sliced into round pieces, either pan-fried or steamed in a bamboo steamer. The sausage has a glossy sheen and an enticing aroma, making it a highly popular delicacy.

　　Every winter during the pig-slaughtering season, nearly every Naxi household prepares some Mabu to serve to relatives and friends. If family members are away studying or working, efforts are made to have the homemade Mabu sent to them. Today, there are also people who produce Mabu year-round for sale in the market.