Pig's Blood Soup (Zhū Xuè Tāng)

AI Gourmet Analysis

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Overview of Zhuxietang

Zhuxietang (zhū xiě tāng), also known as Pig's Blood Soup, is a traditional soup dish popular in Taiwan, various parts of China, and some areas of Southeast Asia. Its main feature is a coagulated pork blood ingredient, often referred to as “blood tofu” or “pork blood jelly.” The name "猪血" means "pig's blood" in Chinese, and "tāng" means "soup." It is a popular and affordable dish widely available everywhere from local markets like Kaohsiung's Ziyou Dusk Market to street stalls and eateries, representing a significant component of the Taiwanese snack (xiaochi) culture.

History and Cultural Background

The origins of Zhuxietang trace back to southern mainland China, particularly Fujian and Guangdong provinces. In these regions, culinary traditions utilizing animal blood have developed, with an emphasis on its nutritional value. This culinary practice was brought to Taiwan by immigrants from China, where the dish independently evolved. In Taiwan, Zhuxietang has become a staple of stall and night market culture, being served and consumed from breakfast to late at night. It is especially common in markets to enjoy Zhuxietang as part of a set with other snacks like “mitaimu” (rice noodles).

Cooking Methods and Key Ingredients

The central feature of Zhuxietang is the "pork blood jelly." Made by adding water and seasoning to fresh pig’s blood and then heating and cooling it to form a jelly- or tofu-like consistency, it offers a smooth yet slightly springy texture. The soup broth is typically based on chicken or pork bone stock and seasoned lightly with salt, pepper, and soy sauce. Garnishes such as chopped green onions, fried garlic, and sometimes shredded ginger or daikon radish are commonly added.In certain regions or restaurants, additional ingredients like pork offal, fish fillet, bean sprouts, fried shallots, or cilantro are included to add diversity. In Taiwan, there is also a known style in which "youtiao" (Chinese fried breadsticks) are dipped into the soup.

Nutritional Value and Medicinal Food Perspective

Pig’s blood is rich in nutrients such as iron, B vitamins, and proteins, and is especially considered good for preventing anemia and promoting overall vitality. According to traditional Chinese medicine, consuming blood improves blood circulation and strengthens the blood, making this dish popular during seasonal changes or periods of fatigue.

Status of Zhuxietang in Taiwan

Throughout night markets and markets across Taiwan, Zhuxietang is a locally flavored, everyday food. It is also a regular menu item at restaurants and eateries, and widely incorporated into home cooking. There are subtle differences in broth seasoning and ingredients depending on the region. In traditional markets like Kaohsiung’s Ziyou Dusk Market, it enjoys popularity among people of all ages due to its convenience and nutritional value.

Similar Dishes Worldwide

Similar to Zhuxietang, dishes utilizing animal blood can be found throughout Southeast Asia and Europe. Examples include the Philippine “dinuguan” (pork blood stew), Laos/Thai “luat moo” (blood soup), and Western “black pudding.” While these dishes reflect the unique ingredients and seasoning methods of their respective regions, they share the cultural value of using animal blood without waste.

Summary

Zhuxietang, though simple, is a profound symbol of Taiwanese food culture—a distillation of the wisdom and taste of common folk. With high nutritional value and excellent cost-performance, it is expected to remain deeply rooted in Taiwanese society. For tourists and food culture enthusiasts, Zhuxietang is one of the must-try local gourmet experiences when visiting Taiwan.