Boiled Pork with Blood Sausage 白肉血肠
Boiled Pork with Blood Sausage is featured among the local specialties of Liaoning.
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Boiled Pork with Blood Sausage (白肉血肠) pairs pork, which Manchus call "white meat", with sausage made from pig's blood. It is a Manchu (满族) dish of northeast China, and Chinese Wikipedia's article on Shenyang (沈阳) names the Najia (那家) version as a Manchu snack of the city, alongside Laobian dumplings (老边饺子) and the Ma family's shaomai (马家烧麦).
Where it comes from
Manchus call pork "white meat" (白肉) or "fortune meat" (福肉). It was traditionally an offering to the deities of Manchu shamanism, and was shared out and eaten after the ritual. Blood sausage was also once used by the Manchu and Xibe (锡伯族) peoples of northeast China in sacrifices to ancestral spirits. Today it is ordinary home cooking there and one of the region's characteristic dishes.
How it is made
Most blood sausage of this kind is made with pig's blood. The pig's small intestine is rubbed repeatedly with salt and washed clean, and one end is tied off with thread. Fresh blood seasoned with salt and Sichuan pepper is poured in through the other end, and the sausage is boiled hard over a high flame.
How it is eaten
The blood sausage is usually stewed together with sour cabbage (酸菜) and the white pork, and it is a winter dish, though it now turns up in other seasons too.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-24. Recipes and servings vary between kitchens.