It is widely believed that the blood sausage is a specialty of the Northeast, in fact, Inner Mongolia, Qinghai, Guangxi Zhuang Autonomous Region, Yunnan, Guizhou, Tibet Tibetan Autonomous Region have blood sausage, but the practice and eat differently, it seems, rather than say that the blood sausage in fact, some of the ethnic minorities of China's specialties of the region is more apt. Northeast blood sausage

Northeast blood sausage originated from the Manchu emperor's rituals, blood sausage instead of blood sacrifice. The blood sausage was then passed down and became the blood sausage that we all eat. There are many ways to eat a good Northeast blood sausage, but the most classic way to eat is braised sauerkraut, with large pork bones and pork stew, cooked sauerkraut shredded, vermicelli put in the boil, and then fished out of the boiled meat sliced blood sausage sliced, put on top of a little bit of cooking can be.

Yunnan and Guizhou blood sausage

Yunnan Honghe and Guangxi Baise region will also do blood sausage, but their blood sausage is not just blood, there are minced pork and glutinous rice as a filling, filling in the sausage after air-drying, when eaten sliced steamed or baked.

Qinghai and Tibetan blood sausage

locals like in the summer weekend family about a few friends to the countryside now kill live sheep, after killing the blood sausage, loaded with sheep raft, sheep raft practice is to slaughter the sheep open the chest, masked in the stomach surface layer of oil (called masked belly oil oil oil skin) gently torn down to stay as a skin, and then choose the fat and thin meat chopped, plus onions, garlic, ginger and other condiments, stirring into the stuffing, with oil skin wrapped up! After wrapped in oil skin, with hemp or cotton thread will be tied tightly at both ends, the center should also be wrapped diagonally around a few bundles, into the pot to cook. A little cool slices to eat. Eating is not greasy, more than the general boiled lamb is a strong flavor, cooled, sliced and then into the kang pot, frying hot food, its flavor is even better. Blood sausage cooking can not be too old, just solidified on it, Qinghai belongs to the plateau region, pastoral altitude of more than 3,000 meters, where the growth of Tibetan sheep due to the cold climate sheng slow, lamb no stink, made out of blood sausage is also very beautiful.