Pig blood balls, also known as blood-soaked tofu or pig blood-soaked pork balls, are a traditional name of the Han nationality in central Hunan, belonging to Hunan cuisine. It began in the Kangxi period of Qing Dynasty and was handed down from generation to generation. It has a history of several hundred years. The main raw material is tofu, mixed with proper amount of pig blood, salt, fresh diced meat, Chili powder, spiced powder and a little seasoning such as sesame oil, sesame oil and monosodium glutamate. Dry in the sun for a few days, and then hang it on the firewood stove to let the fireworks dry. It is moderately salty, delicious, easy to preserve and easy to carry. With distinctive local characteristics!