Anyang Blood Cake

Blood cake is a traditional snack in Anyang, and it is called Anyang's "Three Treasures" together with skin slag and glutinous rice. It began in the Qianlong period of the Qing Dynasty. Steamed with buckwheat noodles, pork blood and seasonings, sliced and fried when served, smeared with garlic, it is spicy and delicious. Anyang blood cake is rich in nutrition, crispy, delicious, delicious, economical, and unique in flavor. It is very popular among people and tourists from other places.
According to legend, the blood cake was created during the Qianlong period of the Qing Dynasty. At that time, Anyang was flooded with heavy rains and the crops were flooded. After the disaster, the government distributed a large number of buckwheat seeds to relieve the famine. After the buckwheat harvest, people eat buckwheat noodles as food. At that time, a farmer surnamed Liu from Honghetun Village in the county seat deep-fried the steamed buckwheat noodle cake and mixed it with garlic juice to eat. It was delicious and delicious. Later, pig blood was added to the soba noodles to make it more flavorful. So he moved to the city to sell blood cakes and his business was very prosperous.
The authentic blood cake is made of buckwheat noodles, "activating blood" and other ingredients, and steamed in a cage. Steam well and let cool. "