Bloody blood The fury is a specialty of the cane and one of Chongqing's nostrils and has been included in the National Standards Committee's Standard System of Ceremony Cooking. Pork blood is the main ingredient, cooking technique is the main cook, and the taste is spicy. It originated in Chongqing, which is popular in the south-west, and is a well-known traditional dish, which is known for burning up the blood of the human body, with its hair and belly torn to pieces。
