Traditional food made in the second month of the lunar calendar when the pig is killed for the festival. Raw pig's blood is mixed with glutinous rice, salt, monosodium glutamate, five-spice powder, white wine, chopped scallions and then poured into the pig's intestines, which of course have to be cleaned beforehand. Then it is ready to cook. When cooking, take a toothpick and poke some holes in the intestines so that they don't bloat. I remember when I was a kid there was another practice of grinding pig's blood and glutinous rice into a pulp with graphite before filling it, which was also delicious.