安阳血糕
Anyang Blood Cake is a traditional snack from Anyang, Henan, made with pig blood and buckwheat flour, steamed and pan-fried until crispy outside, served with a garlic vinegar dip.
Ingredients
11 items- Coagulated pig blood 300 g
- Buckwheat flour 200 g
- Water 150 ml
- Salt 1 tsp
- Sichuan pepper powder 1/2 tsp
- Five-spice powder 1/2 tsp
- Garlic 3 cloves
- Black vinegar 2 tbsp
- Light soy sauce 1 tbsp
- Chili oil 1 tsp
- Cooking oil 2 tbsp
Nutrition
Steps （7 steps）
Place the coagulated pig blood in a bowl and mash it with a fork until smooth; mash the garlic cloves and set aside.
In a large bowl, mix buckwheat flour, salt, Sichuan pepper powder, and five-spice powder. Add the mashed blood and 150 ml water, stir into a thick, smooth batter with no dry lumps.
Brush a flat dish with oil, pour in the batter to a thickness of about 2 cm. Steam over high heat for 20 minutes until fully set and a skewer comes out clean.
Remove the cooked blood cake, let cool for 10 minutes, then invert to unmold. Cut into strips about 1 cm thick and 4 cm long.
Heat oil in a non‑stick pan over medium heat until shimmering. Place the strips in a single layer and fry until golden on the bottom (about 2 minutes), then flip and fry another 2 minutes until crispy.
In a small bowl, combine the mashed garlic, black vinegar, light soy sauce, and chili oil; stir well to make the dipping sauce.
Arrange the fried blood cake on a plate and serve hot with the garlic‑vinegar dip. Garnish with chopped scallions or cilantro if desired.
Tips
Use fresh pig blood for best texture. The batter should flow slowly off the spoon – too thick yields a hard cake, too thin will not set properly. Fry over medium‑high heat but not too high to avoid burning before the inside is cooked. Prepare the dipping sauce ahead to let the flavors meld.
You May Also Like
More recipes you might enjoy
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.