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.
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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:
Article content licensed under CC-BY-SA; original content from Wikimedia Foundation; image data under CC-BY-SA from Wikimedia Foundation
ID: 16611