At the table
Eat the pork, cabbage and blood-sausage slices with chopsticks, and use a spoon for the broth. Let hot portions cool before eating.
Contains pork and pig’s blood, including in the sausage. Ask about seasonings if you have allergies or other dietary restrictions.
Recipes vary; confirm the actual ingredients if you have dietary restrictions.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Sour and savory
- Chili heat
- Texture
- Soft cabbage and rich pork.
- How it’s made
- Stew sour cabbage in pork broth and add blood sausage.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Heilongjiang.
Ask if they have it first
请问你们有汆白肉血肠吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
White Pork and Blood Sausage in Northeast China
In this name, “white meat” means pork boiled in water. A broader tradition is Ningguta’s year-pig feast, also called shazhucai (杀猪菜). In its Manchu-settled communities, long, cold winters made pickled sour cabbage and stored vegetables useful. The older village banquet was often held before Lunar New Year and included making blood sausage, braising pork, stews and other dishes. Tart cabbage balances the rich pork broth.