Pig's Blood Cake (Zhu Xie Gao)
Pig’s Blood Cake, known as Zhū xiě gāo, is one of Taiwan’s representative traditional street foods. It is mainly served at night markets and food stalls, and is characterized by being made from steamed glutinous rice mixed with pig’s blood, molded, and skewered on bamboo sticks. It is often topped with peanut powder or cilantro. While the dish is believed to have roots in southern China, particularly Fujian and Guangdong provinces, it has developed uniquely within Taiwanese food culture.
- Taste Rating
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- Price
- 35 New Taiwan Dollar
- Meal Date
- 5/6/2023
- Food Travel Log
- Encountering a deceptive yet delightful gourmet dish, I was confused by "zhu xie gao" (pig's blood cake). Made by steaming pig’s blood mixed with glutinous rice, it had a chewy texture. The peanut powder and cilantro demanded my brain to process the flavors. While it’s delicious once accustomed, the initial experience requires some courage. Don’t judge by first impressions; the second try is the real test.
AI Gourmet Analysis
Overview
Pig’s Blood Cake (Zhūxiè gāo, Chinese: 豬血糕) is one of Taiwan’s most iconic traditional street foods, commonly served at night markets and traditional markets. This dish is made by mixing steamed glutinous rice with pig’s blood, which is then heated, shaped into sticks, and skewered on bamboo sticks for serving. The outside is usually coated with peanut powder and cilantro (coriander), giving it a texture and flavor unique to Taiwan. While its roots are deeply connected to immigrant cultures from China’s Fujian and Guangdong provinces, the dish has especially developed a variety of arrangements and a unique culture in Taiwan.
History and Origin
The origin of Pig’s Blood Cake is believed to lie in southern China, derived from traditional food in Fujian and Guangdong provinces. It was brought to Taiwan, where it evolved to fit local ingredients and tastes. While dishes using pig’s blood exist in many countries around the world, combining it with glutinous rice for enhanced texture and volume is unique to Taiwan. Since the postwar period, especially after the 1950s, the spread of night market culture in Taiwan helped popularize this dish, establishing it as an affordable and highly nutritious snack among the general public.
Characteristics
Main Ingredients and Preparation
The main ingredients are fresh pig’s blood and glutinous rice. Mixing and steaming these produces a chewy, distinct texture and rich flavor. The finished cake is usually cut into blocks or sticks and sold skewered on bamboo sticks. When sold, it may also be reheated by placing it directly in a steamer or dipping it briefly in hot water.
Toppings and Variations
The flavor of Pig’s Blood Cake is defined by its finishing touches: aromatic peanut powder and chopped cilantro. The peanut powder adds sweetness and richness, while the cilantro’s unique aroma gives the dish a distinctive accent. Depending on the region or vendor, it may also be served with sweet and savory soy sauce, chili sauce, or garlic sauce, resulting in a wide variety of flavors.
Nutritional Value and Cultural Background
Pig’s Blood Cake is high in protein, rich in iron and minerals, and has long been valued as a food for preventing anemia and providing nutritional supplementation. Glutinous rice is also an excellent energy source. The snack has become a symbol of Taiwanese street food culture and offers an exotic experience for travelers from Japan and Western countries. The taste and texture may be puzzling at first, but many locals find its unique deliciousness addictive after becoming accustomed to it.
Eating Scenes and Local Information
Pig’s Blood Cake is mainly sold at night markets. Among Taipei’s famous night markets, Linjiang Night Market (located in Taipei’s Daan District) is renowned as one of the prime spots to sample it. Each stall features its own flavor and preparation method, making it perfect for eating while walking and highly popular among both tourists and locals. Similar dishes can also be found not only within Taiwan but also in Hong Kong and southern China.
International Reputation and Modern Approaches
Pig’s Blood Cake frequently appears at international food culture events as a representative Taiwanese “B-grade gourmet” (local comfort food), and is often introduced in media and travel guidebooks as a uniquely “challenging food” of Taiwan. In response to the growing trends toward vegetarianism and health consciousness, recent years have seen creative versions substituting tofu or grains for pig’s blood. Nonetheless, the traditional version remains popular as a “cultural adventure” and continues to be beloved as one of Taiwan’s defining soul foods.