Anyang Blood Cake

Anyang Blood Cake is a specialty of Anyang City, Henan Province. Anyang Blood Cake is nutritious, crispy and delicious, with a fresh and delicious taste and affordable price, with unique flavor, and is highly welcomed by local residents and tourists from other places.

Legend has it that the Blood Cake was created during the Qing Dynasty’s Qianlong reign. At that time, Anyang was hit by torrential rains, causing crops to be flooded. After the disaster, the government distributed large amounts of buckwheat seeds to alleviate the famine. After the buckwheat harvest, people ate buckwheat flour. A farmer named Wang from Huangpu Town Village in the northwest of the city used steamed buckwheat cakes, fried them in oil, and mixed them with garlic sauce, enjoying the fresh taste. Later, he added pig blood to the buckwheat flour, making the flavor even richer. So he moved to the city to sell blood cakes, and his business thrived.

Anyang Blood Cake is made by steaming buckwheat flour with pig blood and other ingredients. After cooling, it is cut into slices and then deep-fried. It is delicious to eat hot, combined with garlic sauce, and is known as one of Anyang’s ‘Three Treasures’.

Source: Bo Ya Specialty Store Network