Deep-fried Glutinous Blood Sausage

Deep-fried Glutinous Blood Sausage

　　    Glutinous blood sausage is a unique Beijing snack, first documented in the *History of the Ming Palace* by Liu Ruoyu during the Ming Dynasty. During the Guangxu period of the Qing Dynasty, the version from Fuxingju gained some fame in the capital, with the owner even nicknamed "The Sausage Master." Legend has it that Empress Dowager Cixi favored his creation. The best traditional Beijing-style glutinous blood sausage came from Juxianju on Chang’an Avenue.

Originally, the sausage was made by stuffing pig’s large intestines with a mixture of starch and minced meat. Over time, the recipe evolved—starch mixed with red yeast rice and spices was stuffed into small intestines to form the sausage. Nowadays, the version available in supermarkets skips both the red yeast rice and the intestines, using only mung bean starch and spices to create a long, solid starch-based sausage.

Traditionally, the sausage is fried in oil rendered from pig’s large intestines, giving authentic deep-fried glutinous blood sausage its distinctive aroma. However, due to health concerns, this practice is now rare. To prepare it, the sausage is first sliced, then pan-fried in a flat griddle until both sides bubble and crisp up. It is served hot, drizzled with a spicy garlic and salt sauce.