新民血肠小饭馆

Dry pot pork intestines, glutinous rice blood sausage, stewed sauerkraut, and Xinmin pickles are all good.

Xinmin Blood Sausage When it comes to Northeastern cuisine, one must think of the traditional farmer’s pig-killing dish – sauerkraut, white meat and blood sausage. Speaking of blood sausage, I have to introduce Xinmin blood sausage. Living in Shenyang, if I want to eat authentic blood sausage, in addition to online shopping, I must drive to Xinmin City to taste the local specialty blood sausage. Blood sausage was originally used by the Manchu and Xibe ethnic groups to worship their ancestors and gods. Now it has become a delicacy on every table in Northeast China and is also a specialty of Northeastern people when entertaining friends. Because in the past, in Northeast China, pigs could only be slaughtered and eaten during the Chinese New Year or when high-ranking guests visited. Only then could fresh pig blood be obtained to make blood sausage. Therefore, in the past, being able to eat slaughtered pig dishes in Northeast China was one of the highest etiquette for foreign guests. Nowadays, living conditions have improved and we can eat pig-slaughtering dishes at any time, but this highest etiquette of hospitality has always been passed down by us. What is passed down is not the value of the dish, but the feelings towards friends. Heart for heart, just feel the generosity and enthusiasm of the Northeastern people👨🏻‍🍳. Welcome to Northeast China!

I drove more than 50 kilometers to Xinmin to eat blood sausage. I haven't been here for a long time. The restaurant has moved to a new place, but I can still eat. I ordered traditional blood sausage, Xinmin blood sausage stewed with sauerkraut, dry pot pig intestines, and fried chili with eggs. Blood sausage is stewed with sauerkraut, white meat, and bones, and the flavor is better when eaten with mashed garlic. It is a pure Northeast pig-killing dish. The price is not bad, about 25 per pound. I must bring some since I am here.