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Pig blood curd
Pig blood curd (Cantonese: 豬紅, Pinyin: zhu hong), also known as “blood tofu” or “blood pudding”, is a popular Cantonese delicacy in Hong Kong and Southern China. Pig blood curd itself does not have taste, so it is commonly served with carbohydrates, such as noodles and congee. There are no specialized stores that sell pig blood curd, but pig blood curd can be found in congee shops, cart noodle shops, and cha chaan teng in Hong Kong.
==Background==
Pig blood curd originates from blood rice pudding (米血糕) in the 20th century in Southern China. Blood rice pudding is a pastry made from blood and rice grains. In Southern China, rice is the main ingredient of Chinese cuisine, the two common methods to cook rice is by steaming and boiling. Duck meat is a source of supplement (補劑), however, because of the poor living conditions in the past, poultries were only offered as sacrifices in Chinese festivals. In order to get nourishment from the ducks, the thrifty farmers saved the blood and steamed it with rice, and served with sauce. Later, blood rice pudding was spread to neighboring towns and villages, and people named it duck blood pudding (鴨血糕). However, due to the high-rising price of duck, and the chicken blood unable to coagulate to the form of pudding, duck blood was replaced by pig blood, resulting the birth of pig blood curd.〔(Taiwan food culture-Zhuxie Gao. ) ''Ministry of Foreign Affairs'', Republic of China (Taiwan). Retrieved (23.03.2014)〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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