Smoked Pork-Blood and Tofu Cakes 猪血丸子
Smoked Pork-Blood and Tofu Cakes is featured among the local specialties of Hunan.
Zhu xue wanzi combines tofu with pork and pork blood to make a firm smoked cake associated with Shaoyang. The tofu is drained and crumbled before small pieces of pork, blood and seasonings are worked through it. The Hunan government's culinary account includes salt, chilli and aromatic seasoning, then describes shaping the mixture into substantial oval pieces. Drying and smoking develop a dark surface and a pronounced cured aroma. Despite the word wanzi, these are much larger and denser than the small, smooth meatballs usually served in broth.
Flavour, texture & local variations
For the table, the source describes cooking the cakes and cutting them into slices. The cut face reveals the mixture: pale tofu and pork flecks interrupt the dark blood-coloured centre, while the smoked exterior forms a distinct edge. Another preparation on the same page encloses a boiled egg; the illustration uses the plain version without that core. Ask whether the serving is sliced, steamed or otherwise reheated and whether it contains an egg centre. A few slices work as a savoury accompaniment to rice, with the smoky, salty character providing much of the flavour.
How it is prepared
Crumble and mix drained tofu with pork and blood, shape into oval cakes, dry and smoke, then cook and slice for serving.
Ingredients to check
Drained tofu, pork, pork blood, salt and chilli; the source also describes aromatic spices and sesame seasoning, with an optional egg-centred variant.
Ordering this dish
Confirm whether the order contains an egg centre and how the smoked cake will be cooked before service; expect a dense sliced food rather than soup meatballs.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Pork with fresh peppers 辣椒炒肉 →
A wok-cooked dish of sliced pork and chilies, best ordered with rice and a contrasting vegetable dish.
Dong'an chicken 东安鸡 →
Bone-in chicken is cooked with vinegar, ginger and chili for a bright, tangy finish. Look for this Yongzhou classic in southern Hunan restaurants.
Yongzhou blood duck 永州血鸭 →
Duck blood thickens the dark sauce around chopped duck and chilies. Order rice alongside this rich Yongzhou specialty and expect small bones.
Sources & reading
Identity and the described preparation reviewed against the linked government culinary sources on 9 September 2026. The illustrated preparation is a documented example; vendors may use different ingredients and presentation. Ordering suggestions are editorial guidance. No recipe testing, exclusive origin, current availability or dietary certification is claimed.
Recipes and servings vary between kitchens.