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In China, "blood tofu" (Chinese: 血豆腐; pinyin: xiě dòufǔ) is most often made with pig's or duck's blood, although chicken's or cow's blood may also be used. The blood is allowed to congeal and simply cut into rectangular pieces and cooked. This dish is also known in Java as saren, made with chicken's or pig
Pig's blood can also be made into a variety of dishes: In China, there are recipes like "pig blood curd congee" (豬血粥), which is pig blood curd in congee, and "maoxuewang" (毛血旺), a Sichuan dish served with pig blood curd, part of the cow's stomach, luncheon meat, eel, some form of intestine, and bean sprouts in Sichuan style spicy ...
Suda Lexicon, a Byzantine Greek historical encyclopedia compiled much later during the tenth century AD, [31] states that zomós was a stock cooked using pig, cow, goat, sheep, or bear meat. [32] Julius Pollux's lexicographic work, Onomasticon, notes that the black broth was a Spartan dish cooked with meat and blood. [33]
Pork offal, pig's blood, vinegar, garlic, siling haba Media: Dinuguan Dinuguan ( Tagalog pronunciation: [dɪnʊgʊˈʔan] ) is a Filipino savory stew usually of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood , garlic , chili (most often siling haba ), and ...
Pork blood soup is a soup that uses pork blood as its primary ingredient. Additional ingredients may include barley and herbs such as marjoram, [ 1 ] as well as other foods and seasonings. Some versions are prepared with coagulated pork blood and other coagulated pork offal , such as intestine, liver and heart.
Dinuguan, a soup from the Philippines made of pig blood and pork offal or meat; Duck blood and vermicelli soup, a traditional delicacy in Nanjing; Fritada, a special type of dish cooked with goat (cabrito) blood, prepared in Northern Mexico, and a regional specialty in the city of Monterrey. Godlja, a traditional Slovenian blood soup
In Barbados, blood sausage, also called pudding, is made with sweet potato (batata), pig's blood and onions, seasoned with peppers and other herbs and stuffed in pig intestines. Traditionally pig's blood was used to darken the mixture but Browning sauce (caramelized sugar) is sometimes used as a substitute.
Tiết canh is a Vietnamese dish of raw blood pudding served with cooked meat across Vietnam. Pork and duck are the most common animal used to create this raw blood pudding. The most popular is tiết canh vịt, made from freshly killed duck blood, pork and chicken. Tiết canh can be made from duck, goat, pig, goose, chicken, calf, [1] [2] [3 ...