Pork Blood Balls

Pork blood balls, a kind of traditional snacks in Shaoyang, Hunan Province, originated from the reign of Emperor Kangxi of the Qing Dynasty and have had a long history of around hundreds of years.

Pork blood balls are made with fresh pork blood and local silken tofu (the best choice), along with well-marbled meat, orange peel, ginger, garlic, pepper and other ingredients. These fist-sized balls should be aired in the sun for a few days and smoked on the firewood stove until black. It takes about 20 days to make this specialty but the longer it is smoked, the more aromatic it will become. Pork blood balls are excellent in color, smell and taste and easy to store. They can increase people’s appetite by the spicy flavor.

Source: official website of Hunan Provincial Department of Culture and Tourism