Description
Taiwan's soul soup simmering coagulated pig blood jelly (Zhu Xue), massive chives, and Suancai (pickled greens), turned into a noodle dish by adding glass noodles (Dongfen).
Restaurants serving Pig Blood Glass Noodle Soup
Researching
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
- Dongfen(Mung bean glass noodles)
- Zhu Xue(Pig blood jelly)
- Chives
- Pickled greens
- Shacha sauce
- Fried shallots
- Pork bone broth
Instructions
- [Authentic Recipe]
- Cube Zhu Xue (pig blood jelly) large, parboil to remove unique iron smell.
- Boil pork broth in large pot, add Shacha sauce, You Cong Su (fried shallots), white pepper for flavor base.
- Add Zhu Xue and Suancai, simmer until flavors meld.
- Put boiled Dongfen in bowl, pour hot soup and Zhu Xue.
- Scatter massive raw chives, drizzle sesame oil to finish.
Learn more Spice, substitutes, tips
Key spices
Intense grassy chive smell and Shacha seafood/garlic aroma
Substitutes at Japanese supermarkets
Yaxue (Duck blood. Smoother texture)
Pairing
Chao Mian(Taiwan fried noodles)、Lu Rou Fan
Trivia
[For Everyone] Japanese flinch at 'blood soup', but it lacks liver odor, being a jiggly, tasteless/odorless jelly. Highly iron-rich, believed in Taiwan to 'expel internal dust/toxins' as a detox soup. Adding glass noodles makes it a complete one-bowl Taiwanese diet lunch.
Eating tips & etiquette
[Unique Eating] Scoop Zhu Xue with a spoon, dip in Taiwan 'sweet Jiangyou Gao + doubanjiang' sauce while slurping pepper-spiced glass noodles!
Allergen
Pork, Soy, Wheat, Shrimp (from Shacha)