Yuci Buckwheat and Pig Blood Slices 榆次灌肠
Yuci Buckwheat and Pig Blood Slices is featured among the local specialties of Shanxi.
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Yuci Buckwheat and Pig Blood Slices (榆次灌肠) are steamed in small porcelain dishes, cooled and served either cold with garlic and vinegar or hot with mung-bean sprouts. They belong to the snack tradition of the Jinzhong (晋中) plain.
How it is made
Fine buckwheat flour and fresh pig blood are stirred together with repeated additions of water to form a batter. This is ladled into small porcelain dishes and steamed, then cooled into round discs. The Jinzhong municipal government likens their colour to shrimp paste.
How it is eaten
For cold serving, the discs are cut into diamonds or strips and mixed with mashed garlic, vinegar and sesame oil. The municipal description calls the flavour sour, spicy, salty and aromatic.
A hot version stir-fries the pieces with mung-bean sprouts, vinegar, garlic and soy sauce, followed by a brief covered simmer. Another variation adds cubes of steamed bread to the fried mixture and heats them through.
Where it comes from
On Dachengsi Street (大乘寺街) in Yuci (榆次), the Fan family ran a pig-blood guanchang business across four generations beginning in the Qing dynasty. Jinzhong’s account names Fan Qinglin (范庆林), Fan Chouxiao (范臭小), Fan Ermao (范二毛) and Fan Yuting (范玉亭).
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-26. Recipes and servings vary between kitchens.