A Quick Guide To Taiwanese Black Pudding – A Must Eat At Taiwanese Night Markets

Taiwanese blood sausage or pig blood cake is made from pig’s blood mixed with glutinous rice. Like many famous Taiwanese ‘small dishes’, Taiwanese blood sausage can trace its origins back to mainland China. This small meal is believed to have been invented by farming communities as a way to utilize all parts of an animal’s body. Without the invention of blood sausage, pig’s blood would simply run down the drain and go to waste.

Duck blood was the first animal blood to be mixed with rice and steamed into a “blood cake”. As duck and duck products became increasingly expensive, Taiwanese sought other animal bloods that would form a steamed blood cake with similar consistencies. Pig’s blood came into use and thus delicious variations of the pig’s blood cake began to emerge. Duck blood cake is no longer easily seen on the streets of Taiwan.

Once the pudding is steamed, it is cut, usually into thick rectangular slices, and fixed on a skewer. This is immediately dipped in peanuts and fresh cilantro. It is also said that basil is sometimes used in place of cilantro, particularly in summer when cilantro prices may make it unaffordable. Although traditionally cut into rectangular slices, some fancy-shaped Taiwanese black pudding is sold with the claim that it adds to the texture and helps enhance the flavor in each bite. Some puddings are up to 15 centimeters long and some require 2 skewers to hold them. Some housewives simply cut the homemade black pudding into small cubes and add it to the clear soup served with fresh ginger or coriander.

In early periods, steamed black pudding dipped in thick soy sauce and sweet chili sauce was the preferred flavor in southern Taiwan, while the north preferred to dip the pudding in peanut powder and coriander. Today, the northern version can be seen in all corners of the island.

As is customary, the food at Taiwanese night markets is cooked in front of you and served immediately. Watching the stall master lift your pudding (on the skewer) fresh from the steamer and spice up the flavors while you wait makes for an even more enticing experience. You will need to arrive in plenty of time, especially to the popular stalls. Some stores are so popular that the wait can be up to an hour or more and they may run out of stock in the early evening.