Pig blood is called Xuewang by Sichuan people, and pig blood by Cantonese people. The "wang" of Sichuan people and the "red" of Cantonese people are similar in approach and purpose.

Pig blood has the effect of promoting blood circulation. Sichuan people also believe that pig blood can clear dust from the lungs. Therefore, teachers who eat chalk dust and workers on construction sites should eat more blood.

Chengdu people like to eat Xuewang and are very good at making Xuewang. Especially restaurants in Dayi County make the rough pig blood as tender as duck blood. The condiments are also spicy and fragrant, making it especially delicious.

Add cooking oil to the wok, add soybeans, stir-fry over low heat until slightly brown, take out and let cool. After the soybeans are taken out, the internal temperature is still very high, so fry them until they are slightly brown, then take them out and let them cool until the heat is just right.