The production of blood-roasted tofu is very particular in the local area. Pig blood is the fresh blood of freshly slaughtered live pigs, and tofu is made of local soybeans, preferably tender and smooth. In addition, pork belly with moderate fat and thin, dried tangerine peel, ginger, garlic seeds and pepper are selected as seasonings. From material preparation to production to baking. It will take at least 20 days, neither less baking nor urgent baking, to get blood tofu with waxy fragrance and unique flavor.

Because of its delicious taste, pig blood tofu has gradually spread in the surrounding areas, and is called "Baoqing specialty", which is today's Shaoyang.

But when it comes to taste, it is best to grow back. This is inseparable from the unique local production methods. In addition, in mountainous areas, residents use firewood as the main fuel for baking (what's more, they use chaff, peanut shell, sunflower seed shell, orange peel and so on. As fuel, or mixed and baked together to make their fragrance more distinctive). Firewood smoked blood, unique wax fragrance.

Raw materials: main ingredients ~ soybeans, fresh pig blood and pork; Accessories ~ orange peel, ginger, garlic seed, pepper, sesame oil (rapeseed oil)