Taiwanese pork-blood rice cake 豬血糕
Taiwanese pork-blood rice cake is featured among the local specialties of Taiwan.
The cooked cake is cut and reheated, steamed or grilled according to the seller's style, then dressed for serving. The cake is dense and chewy, with savoury seasoning and a nutty surface when peanut powder is used.
How it is made
The cooked cake is cut and reheated, steamed or grilled according to the seller's style, then dressed for serving.
Flavour & texture
The cake is dense and chewy, with savoury seasoning and a nutty surface when peanut powder is used.
Local roots & traditions
The Taiwan Tourism Administration's snack guide includes this named food. The blood ingredient should be explained openly for visitors.
Ingredients & dietary needs
Pork blood and rice form a firm cake. Peanut powder, coriander and sauce are common serving additions but vary by stall.
How to order Taiwanese pork-blood rice cake
Ask whether peanuts and coriander can be omitted if needed, and make sure everyone ordering is comfortable with pork blood.
How to eat it & plan a meal
Start with a small portion and eat slowly. Check the sauce's heat before asking for extra.
Names & local variations
It is not a chocolate or black-sesame cake despite its dark colour. The English name should preserve the animal ingredient rather than using an ambiguous rice-cake label.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Oyster omelet 蚵仔煎 →
Oysters are cooked with egg, greens and a starch mixture on a hot griddle, then finished with a savory-sweet sauce. The starch creates the characteristic cohesive, slightly translucent sections. Juicy oysters and tender egg contrast with chewy starch and crisp browned patches, while the sauce adds a rounded sweetness.
Pepper bun 胡椒饼 →
Pork, scallions and plenty of pepper are enclosed in a dough wrapper topped with sesame, then baked against a hot oven wall. The heat creates a crisp, browned shell. The filling is juicy and peppery, with scallion sweetness beneath the strong aroma. The crust is firmer than a steamed bun.
Questions before you order
What name should I show when ordering?
Show 豬血糕 for Taiwanese pork-blood rice cake.