Spiced Blood Tofu and Vermicelli Soup (Fentang Yangxue)
A classic Shaanxi street food, tender blood tofu and silky vermicelli in a spicy, numbing broth—the perfect comfort food for chilly days.
Ingredients
17 items- Sheep blood tofu (blood cake) 300 g
- Bean vermicelli (cellophane noodles) 100 g
- Garlic sprouts 2 stalks
- Cilantro 2 sprigs
- Dried red chili peppers 5
- Sichuan peppercorns 1 tsp
- Ginger 3 slices
- Garlic 3 cloves
- Light soy sauce 2 tbsp
- Black vinegar (Chinese vinegar) 1 tbsp
- Salt 1 tsp
- White pepper powder 1/2 tsp
- Chicken bouillon 1/2 tsp
- Broth or water 500 ml
- Chili oil 2 tbsp
- Sesame oil 1 tbsp
- Cooking oil 2 tbsp
Nutrition
Steps （7 steps）
Cut the blood tofu into 2 cm cubes. Blanch in boiling water for 1 minute to remove any gamey smell, then drain and set aside.
Mince the garlic sprouts and cilantro; slice the ginger and garlic; cut dried chili peppers into segments; prepare Sichuan peppercorns.
Heat a wok over medium heat, add cooking oil, then sauté ginger slices, garlic slices, chili segments, and Sichuan peppercorns until fragrant (about 30 seconds).
Add broth or water, bring to a boil over high heat, then reduce to medium and simmer for 3 minutes to infuse flavors.
Add light soy sauce, black vinegar, salt, white pepper, and chicken bouillon; stir well.
Add the blanched blood tofu and soaked vermicelli; cook over medium heat for 3-5 minutes until the vermicelli is transparent and tender and the blood tofu is heated through.
Ladle the soup into bowls, top with minced garlic sprouts and cilantro, and drizzle with chili oil and sesame oil.
Tips
Do not blanch the blood tofu for too long, or it will become tough. Soaking the vermicelli in advance reduces cooking time. Adjust the amount of chili oil to your preference.
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