Description
A Taiwanese specialty where 'Pig's Blood (Zhu Xue)'—coagulated into a jiggly jelly—is simmered in a punchy broth heavily flavored with chives, fried shallots, Suan Cai (mustard greens), and white pepper.
Restaurants serving Pig's Blood Soup
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Zhu Xue(Pig's blood tofu)
- Chives
- Suan Cai(Mustard greens)
- Fried shallots
- White pepper
- Pork bone broth
Instructions
- [Authentic Recipe]
- [Zhu Xue (Pig's Blood Tofu)] Prepare fresh pig's blood coagulated with a little salt water into square blocks (sold like tofu in Taiwanese markets).
- Cut Zhu Xue into large bite-sized pieces, parboil briefly in water just before boiling to remove odor (boiling creates bubbles and ruins texture).
- Boil pork bone-based broth in a pot.
- Toss in the parboiled Zhu Xue, Suan Cai (shredded fermented mustard greens), and massive chopped chives.
- Season with salt, soy sauce, and the decisive 'generous white pepper' and 'You Cong Su (fried shallots)' (some shops add a little Shacha sauce).
- Plate, drizzle with sesame oil, and serve piping hot.
Learn more Spice, substitutes, tips
Key spices
Strong White pepper and Fried shallot aroma
Substitutes at Japanese supermarkets
Regular firm tofu or Konjac (texture is completely different)
Pairing
Fried rice noodles or Lu Rou Fan
Trivia
[Hardcore] Often shunned hearing 'blood', but it has zero odor, its texture completely 'slightly bouncy silken tofu'. Stalls selling fried rice noodles 100% carry this soup; ordering this set is the proper Taiwanese B-grade gourmet style.
Eating tips & etiquette
[Unique Eating] Squeeze Taiwan's sweet/spicy 'special chili sauce' onto a small plate, dip the piping hot, pudding-smooth pig's blood tofu, and eat it like a side dish!
Allergen
Soy, Pork, Wheat