Pig's Blood Tofu Jerky

Pig's Blood Tofu Jerky

　　Pig's Blood Tofu Jerky

　　Pig's Blood Tofu Jerky may not look appealing, but it tastes delicious. It is a renowned local delicacy in Hanyin County, Ankang City, and a unique variety within China’s tofu jerky family. Legend has it that it originated in the late Ming Dynasty, making it nearly 400 years old. It was not only a popular food among common folk but also historically served as a tribute to emperors. Now it has made its way into star-rated hotels and restaurants, becoming one of the signature local dishes served to honored guests.

　　Tofu is naturally rich in nutrients, and when combined with pig’s blood to make tofu jerky, its nutritional value becomes even higher. According to studies, the amino acid content in pig’s blood is twice that of meat, eggs, or fresh milk. Among these, the eight essential amino acids that the human body cannot synthesize are easily digested and absorbed. Pig’s blood also contains a variety of minerals and trace elements, especially iron, which is twice as much as in pig liver, 20 times more than in lean pork, and 18 times more than in eggs. Pig’s blood is low in fat but high in lecithin. Eating more of it can help suppress the harmful effects of low-density cholesterol and aid in preventing arteriosclerosis. Although pig’s blood is highly beneficial, it is not easy to consume directly. When mixed into tofu and made into a flavorful food product, it becomes both tasty and nutritious—especially beneficial for those with high blood pressure, coronary heart disease, arteriosclerosis, or cerebrovascular conditions. Isn’t that wonderful?

　　The production of Hanyin’s pig’s blood tofu jerky differs from that of neighboring counties. During the cold winter months, high-quality, fresh and tender tofu is mixed with clean, fresh pig’s blood. An appropriate amount of finely chopped or diced pork (with a balanced mix of fat and lean) from that year’s pigs is added, along with chopped scallions, minced ginger, refined salt, and five-spice seasoning. These ingredients are mixed evenly, then kneaded into small balls about the size of a tea bowl’s opening. These balls are placed in a bamboo sieve and hung over a kitchen stove or a hearth to be smoked. For the first five days, they are kneaded once daily to remove moisture and encourage sweating. Once the moisture is removed and the jerky is dried, it is ready. The best smoking materials are sugarcane peel and orange peel. Nowadays, many households in Hanyin no longer use smoking to dry the pig’s blood tofu jerky. Instead, they place it into small cloth bags sewn from gauze, each tied off at intervals of 10 centimeters to form a string of small balls. These are hung in sunny areas to be air-dried, frozen, and exposed to wind and sun, allowing the jerky to naturally lose moisture and solidify. However, the daily kneading process to remove moisture remains essential for the first week. Some people even stuff the mixture into sausage casings to make sausage-shaped pig’s blood tofu jerky, which is then hung in a sunny, ventilated spot to dry, resulting in even better flavor. Well-dried pig’s blood tofu jerky should be black on the outside and red on the inside, with a slight softness when squeezed (indicating it is about 90% dry). It should not be over-dried or baked into a hard lump, as this would diminish its flavor. For storage, the jerky is best kept in a mesh bag and hung in a shaded, ventilated area. If refrigerated, it should be taken out periodically to dry in the sun to prevent mold. Before eating, wash the jerky and boil it in water—ideally in meat broth—until it swells and softens. Once cooked, remove it from the pot, slice or shred it, and it’s ready to serve.

　　The pig’s blood tofu jerky made by traditional methods does not preserve well and tends to lose its flavor after March. If scientific methods can be applied to enable mass factory production, expand the variety of products, improve packaging, and solve the issues of preservation and mold prevention, it could certainly capture a significant market share.