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Xiamen · A LOCAL TASTE

Tong’an blood-stuffed intestine soup

同安大腸血

A firmer casing around a softer filling; pepper and ginger can shape the broth.

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Tong’an blood-stuffed intestine soup
AI illustration · presentation varies

WHAT TO EXPECT

At the table

Hot soup · ask about portion and extras.

INGREDIENTS

Ingredients

Pork intestine, pig blood and stock; wontons or other extras may be added.

THE LOCAL LENS · XIAMEN

Not just intestine beside blood curd.

In the documented Tong’an preparation, pig blood is filled inside pork intestine, then cooked in stock.

Three things to know

Try noticing

Compare the casing with the filling, if you choose to try it.

The story behind this bite

A local report describes filled intestine being cut into the bowl, with optional wontons. The small distinction matters: casing and filling make one bite rather than two separate toppings. That is a useful frame for your own texture note, not a claim that every shop makes it identically.

At the counter

Confirm animal, filling, stock and thorough cooking. If wontons are added, check their filling and wheat separately.

Research & boundaries

Editorial review ·

Haixi Morning News / Xiamen Net · 一口“鲜”成为金字招牌 ↗

Reports Tong’an intestine filled with pig blood, stock and optional wontons. One shop’s practice is not every kitchen’s recipe.

Taste descriptions and tasting prompts are editorial guidance, not a report of your experience. Sources explain traditions, not this restaurant’s recipe or today’s availability.

FROM THE DISH TO THE TABLE

Places to ask about this dish

聪辉同安封肉·大元路店

思明區大元路24號

Restaurant lead · branch and current menu need confirmation.

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Sources and coverage

Editorial description based on the supplied catalogue and recipe notes. Source listings explain cultural inclusion, not popularity, current restaurant supply or safety. Restaurant leads have not been independently verified on site.

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