Pig blood curd, also known as "blood tofu" or "blood pudding", is a popular Cantonese delicacy in Hong Kong, southern China, Taiwan, and Vietnam. It is commonly served with carbohydrates, such as noodles or congee.
Pig blood curd
Coagulated pig blood as ingredient
Characteristic of:
Cantonese cuisine
Derived from:
Hog
Categories:
Pig blood
Application of:
Coagulation
Contains, including ancestors:
Pork
Also known as:
English:
Pork blood
Wikidata ID:
Q16926253
Wikipedia title:
Pig blood curd
References:
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ID: 16611