Pig’s blood white

Pig’s blood white

　　Pig’s blood white

　　Pig’s blood white, elegantly called “Lotus Blood White.” It is made from pig’s blood serum and egg whites, stirred and steamed, with bamboo shoot slices and spinach leaves as supplementary ingredients, and slightly pan-fried with chicken broth. The blood white is snow-white, smooth, tender, delicious, and highly nutritious. It contains 93.1% crude protein, 95.7% total amino acids, 2.1% vitamin B2, 3% vitamin A, as well as various trace elements. It is a high-quality, high-protein nutritional food. Moreover, it has an elegant flavor—neither fishy nor greasy—and helps to nourish qi and blood gently. It is suitable for those recovering from serious illness, the elderly, the weak, and pregnant women. It is especially suitable for cancer patients undergoing chemotherapy, patients with silicosis, and those suffering from leukorrhea, offering health-preserving and rehabilitative effects. In 1981, it was included in the *Chinese Cookbook* by the China Food Association. When served, it can be prepared according to taste preferences into high-, medium-, or low-grade dishes. High-end options include “Turtle Blood White,” “Blood White Pork Tripe Soup,” and “Blood White Sea Cucumber.” Medium-grade dishes include “Blood White Shredded Pork,” “Quail Egg with Blood White,” and “Blood White Tofu.” Low-grade versions, served with bean vermicelli, daylily, wood ear fungus, and topped with rich broth, are garnished with minced ginger, scallion whites, sesame oil, pepper, and fine salt, allowing customers to choose for themselves or for gourmets to create various new dishes.