Pig’s Blood Cake is a savory Taiwanese snack made by steaming a mixture of pig’s blood and glutinous rice until firm, then cutting it into rectangular slices and skewering it. Originally from Taipei night markets, it’s typically steamed or briefly fried, then coated in soy-based sauce, rolled in peanut powder, and sprinkled with cilantro. It’s chewy, rich, and packed with umami, often enjoyed by adventurous eaters and locals alike.

Common variations include chili sauce or garlic paste for added punch.

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