Xue wanzi (猪血丸子, zhū xiě wán zi), or pork blood meatballs, are one of the most distinctive foods of western Hunan — and one of the most intimidating to outsiders. Large, dark, and dense, they look like something out of a fairy tale. But slice one thin, fry it until the edges crisp, and stir-fry it with fresh chilies and garlic, and you will understand why the people of Shaoyang are so proud of them. Made from fresh pig's blood, soft tofu, and diced pork belly, mixed with salt, chili powder, and Sichuan peppercorn, formed into balls the size of a fist, and then smoked for days over tea leaves and rice hulls — they are intensely flavorful: salty, smoky, spicy, and chewy, with a texture somewhere between firm tofu and cured sausage. It is preserved food at its most creative and most delicious.
Xue wanzi originated in the Shaoyang region of western Hunan, a mountainous area with a long tradition of preserving food for the winter. According to local legend, the dish dates back to the Qing Dynasty. Every year, as Chinese New Year approached, families would slaughter a pig and use every part — nothing went to waste. The fresh blood was mixed with crumbled tofu and diced pork belly, seasoned heavily with salt and chili powder, packed into round balls, and then hung up in the kitchen to smoke over the firewood stove for days or even weeks. The result is a preserved meat that lasts for months without refrigeration. When sliced open, a xue wanzi shows a beautiful marbled pattern: dark red from the blood, white from the pork fat, and pale beige from the tofu. It is eaten sliced and stir-fried with fresh chilies and garlic, or steamed and served as a cold appetizer. It is drinking food, festival food, and comfort food all in one. For people from Shaoyang, the taste of xue wanzi is the taste of home.
Ingredients
This recipe is for cooking prepared xue wanzi — the smoked balls themselves are a specialty product that you buy ready-made. If you want to make them from scratch, that is a multi-day process better left to another recipe.
- Xue wanzi (pork blood balls) — 2 balls, about 200 g total. Look for them vacuum-packed or in the cured meat section of Chinese grocery stores, especially those with Hunan products. They should be firm and dark reddish-brown.
- Green and red chilies — 2 each. Cut into chunks or diamond-shaped pieces. The fresh chilies balance the saltiness of the smoked balls.
- Garlic — 3 cloves, sliced. Aromatic base for the stir-fry.
- Ginger — 2 thin slices, julienned. Ginger pairs well with preserved meats.
- Light soy sauce — 1 tablespoon, for seasoning. Go easy — xue wanzi is already very salty.
- Garlic scapes or scallions — a handful, cut into 3 cm lengths. For freshness, color, and a mild garlicky flavor.
- Cooking oil — 2 tablespoons. The xue wanzi will release some of its own fat as it cooks.
- Water or chicken stock — 2 tablespoons, to help the flavors meld and soften the balls slightly.
Step-by-Step Instructions
- Soak to reduce salt — don't skip this. Xue wanzi is a preserved food and is very salty — that is how it lasts for months without refrigeration. If you just slice and fry it without soaking, it will be too salty to eat. Slice the balls into 3 to 4 mm thick slices — thin enough that salt can leach out, but not so thin that they fall apart. Put the slices in a bowl of warm water and let them soak for 10 to 15 minutes. You can change the water once halfway through if the balls are very salty. After soaking, drain and pat dry. Taste a tiny piece — it should be salty but not unbearably so. If it is still too salty, soak a little longer.
- Fry until golden and chewy. Heat 2 tablespoons of oil in a wok or frying pan over medium heat. Arrange the xue wanzi slices in a single layer. Let them fry for 1 to 2 minutes on the first side, until the bottom edges turn golden and slightly crisp. Flip and fry the other side for another 1 to 2 minutes. You will notice the slices release a little bit of pork fat — this is the pork belly inside rendering out. The goal is to warm them through and get some crispy edges, not to deep-fry them. They should be chewy, not crunchy.
- Add ginger, garlic, and chilies. Push the fried slices to one side of the pan. Add the julienned ginger and sliced garlic to the empty space and stir for 15 seconds until fragrant. Then add the green and red chili chunks. Stir-fry for 30 to 60 seconds over high heat — the chilies should still be bright and crisp-tender, not mushy. The fresh chilies provide a bright, spicy contrast to the deep, smoky, salty flavor of the xue wanzi.
- Braise briefly to soften and meld flavors. Add 1 tablespoon of light soy sauce and 2 tablespoons of water or chicken stock. Stir everything together. Reduce the heat to low, cover the pan, and let it braise for 2 to 3 minutes. This short braising step is important — it softens the xue wanzi slightly, helps it absorb the other flavors, and makes it less dry. Don't add too much water; we are not making a soup, just softening things up a bit.
- Finish with garlic scapes. Remove the lid. If there is excess liquid, turn the heat up to high and let it evaporate for 30 seconds — you want barely any sauce left. Add the garlic scapes or scallion greens and stir for 10 seconds until just wilted. The garlic scapes add a fresh, mild garlicky flavor and a pop of green color that makes the dish look more appetizing.
- Serve with rice. Transfer to a plate and serve hot with steamed white rice. This is a rich, salty dish — you don't need a lot of it to go with a lot of rice. Each slice should be chewy and savory, with layers of flavor: smoky from the smoking process, salty from the cure, spicy from the chili inside, and bright from the fresh chilies and garlic scapes. It is an acquired taste, but one that many people fall in love with after the first bite.
This cannot be emphasized enough: xue wanzi is a preserved, heavily salted product. If you skip the soaking step, your dish will be unpleasantly salty. The warm water soak draws out excess salt while also softening the texture slightly. 10 to 15 minutes is usually enough, but taste a tiny piece after soaking to check. If it is still mouth-puckeringly salty, soak for another 5 minutes. And when you cook it, go easy on the soy sauce — you may not need any extra salt at all.
- Soak first — always. Xue wanzi is very salty. A 10 to 15 minute soak in warm water removes excess salt and softens the texture. Taste a tiny piece after soaking to gauge saltiness.
- Fry it for better texture. Steaming xue wanzi is fine, but pan-frying it until the edges are golden and slightly crisp adds another layer of texture and flavor. The rendered pork fat is delicious.
- Fresh chilies are essential. The bright, fresh heat of green and red chilies is the perfect counterpoint to the deep, smoky saltiness of the xue wanzi. Don't skip them.
- A short braise makes it better. Adding a splash of water and covering the pan for 2 to 3 minutes softens the xue wanzi and allows the flavors to meld. It goes from dry and salty to moist and complex.
Variations
Xue wanzi is a versatile ingredient that can be prepared in several ways.
Steamed xue wanzi
The simplest preparation: just slice the soaked xue wanzi and steam it for 10 minutes. Serve as a cold appetizer or side dish. This is how it is most commonly eaten at banquets — as one of the cold appetizer plates.
Xue wanzi with garlic sprouts
Instead of plain chilies, use garlic sprouts (蒜苗) as the main vegetable. They have a stronger garlic flavor that pairs beautifully with the smoky meatballs. This is the most classic home-style version.
With dried radish
Add diced dried radish (萝卜干) for extra saltiness and crunch. The combination of two preserved ingredients — xue wanzi and dried radish — is intensely flavorful and very Hunan.
As a congee topping
Finely dice cooked xue wanzi and sprinkle it over warm rice congee. The salty, smoky flavor is perfect with plain, creamy congee for breakfast.
Nutrition
Estimated values per serving. Values are approximate.
| Nutrient | Per serving |
|---|---|
| Calories | 310 kcal |
| Protein | 20 g |
| Total fat | 22 g |
| Saturated fat | 7 g |
| Carbohydrates | 6 g |
| Sodium | 890 mg |
| Iron | 5 mg (28% DV) |
Values are estimates per serving (4 servings total). Xue wanzi is high in sodium since it is a preserved, salt-cured product. The soaking step helps reduce sodium but a significant amount remains. This is a rich, salty dish best enjoyed in moderation with rice.
Frequently Asked Questions
Related Recipes
If you love smoked and preserved Hunan specialties, try these other Xiangxi and cured meat dishes.