Spicy Cans and Blood Sausage

Last updated 2026-11-10 — Spicy Cans are a unique dish of the Xibe ethnic group. Typically, minced meat is prepared, long chili peppers are cut into 2-centimeter segments with the veins removed, and the minced meat is stuffed inside. After being coated in batter and deep-fried until golden brown, they are fished out and plated for serving. Some are also topped with a sauce, resulting in a spicy-sweet flavor that is appetizing and refreshing, stimulating the appetite. They are especially delicious when wrapped in leavened flatbread.　　　　The Xibe people’s Blood Sausage is also distinctive. When slaughtering a sheep, a large basin filled with saltwater is used to collect the blood. The blood is then slightly boiled in hot water to coagulate into blood clots, which are mashed and mixed with chopped sheep fat, minced onion, salt, ginger powder, pepper, and other seasonings before being stuffed into casings. The sausages are tightly tied and boiled in a pot until cooked. Served hot and sliced, they have a rich, fragrant taste that is oily yet not greasy. (Ili Kazakh)