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Published September 24th 2012
A common sight in Hong Kong eateries and dishes, the jelled pigs' blood can also be found in the Cantonese restaurants in Sydney. Favoured by the older generation of Hong Kong Chinese, cubes of jelled pigs' blood are cooked with garlic chives to mask any unwelcomed taste.
The Emperor Garden Restaurant in Sydney's Chinatown does Hong Kong proud, serving up tender cubes of slight metallic and salty congealed blood the texture of soft tofu that slides down your throat. Though the dish sounds creepy to the palate, it does help to remind oneself that pigs' blood is also used in the English black pudding and Hungarian scrambled eggs.