As a Northeastern, the first thing I think of is blood sausage, a pot of hot sauerkraut soup with a few pieces of blood sausage, which is absolutely unique!

Let's talk about how pig blood becomes blood sausage:

1. Wash pig small intestine with salt repeatedly, and cool fresh pig blood.

2. Add salt, monosodium glutamate, chopped green onion and other ingredients into pig blood and stir well.

3. put lard in a hot pot to melt, add pig blood, and keep stirring until the two melt together.

4. Tie one end of pig's small intestine tightly with thread, and pour pig's blood into it with funnel and tie it tightly.

5. Cook the filled blood sausage.

In addition, the rice sausage eaten in Jilin also has pig blood, which is made of glutinous rice, pig blood and other ingredients, and is a unique delicacy in Korean areas.