What is chinese pork blood?

Chinese pork blood, also known as "pig's blood tofu," is a type of food made from the coagulated blood of pigs. It is a common ingredient in many Chinese dishes, including soups, stews, and stir-fries.

The blood is typically collected from freshly slaughtered pigs, mixed with vinegar or rice wine to prevent clotting, and then cooked or steamed to form dense, dark-red blocks of blood tofu. It has a soft, gelatinous texture and a rich, iron-infused flavor.

Pork blood is also a good source of essential nutrients, including iron, protein, and vitamin A. It is often used in traditional Chinese medicine for its purported health benefits, such as improving circulation and relieving fatigue.

In Chinese cuisine, pork blood is often paired with spicy or savory flavors to balance out its rich taste. Some popular dishes include spicy pork blood tofu soup, stir-fried pork blood with vegetables, and steamed pork blood cake.