Blood loaf

Blood cakes are the traditional foods of Anyang, the three treasures known as Anyang, together with leather and powdered rice. Started during the dry years. Angyang blood cakes are nutritious, fragrance, delicious and unique, and are well received by both the public and tourists. The real blood cakes are made of wheat paste, pig blood ( "live blood") and together, evaporated with spices, cooled with steamed blood cakes, oiled with slices of edible oil, mashed with garlic, spicy and fresh. It's been a year since the beginning of the year. When the sun rained and the crops drowned. The post-disaster administration distributed large amounts of wheat seedlings to combat famine. After the harvest of wheat, people eat on the face. At that time, Liu Yi, a farmer in the village of North Hongtang in the county city, used the steamed pasta with fried pasta, mixed it with garlic and tasted good. Then you add pig blood to your cheeks, and it tastes even more. So he moved into the city for the sale of blood cakes, and the business was booming。