Hunan Zhu Xue Wang

Zhu Xue Wang is a beloved Hunan working-class dish — silken blocks of fresh pork blood curd simmered in a fragrant, ruddy broth alongside pig intestine, tofu, and soybean sprouts, finished with Hunanese dried chillis and a drizzle of sesame oil. The blood curd, called "xue wang" (血旺) or "blood king", is revered for its soft, custard-like texture and iron-rich depth. It is found at roadside stalls and family lunch counters across Changsha and Shaoyang.

Serves: 4

Ingredients

• 500g (1 lb 2 oz) fresh pork blood curd (xue wang), cut into 3 cm cubes
• 200g (7 oz) cleaned pig intestine (da chang), cut into 5 cm pieces
• 150g (5 oz) firm tofu, cut into 3 cm cubes
• 100g (3.5 oz) soybean sprouts, roots trimmed
• 1 litre (4 cups) pork bone broth or water
• 3 tbsp (45 ml) Pixian doubanjiang
• 4 dried facing heaven chillis, snipped
• 4 cloves garlic, sliced
• 3 cm ginger, sliced
• 2 spring onions, cut into 3 cm sections
• 2 tbsp (30 ml) neutral oil
• 1 tbsp (15 ml) light soy sauce
• 1 tsp (5 ml) dark soy sauce
• 1 tsp (5 ml) sugar
• ½ tsp white pepper
• 1 tbsp (15 ml) sesame oil
• Fresh coriander and sliced red chilli, to garnish

Instructions

1. Blanch pig intestine in boiling water with 1 tbsp Shaoxing wine and 2 slices ginger for 5 minutes. Drain, rinse under cold water, and set aside.
2. Gently slide blood curd cubes into a pot of lightly salted cold water. Bring slowly to a bare simmer (do not boil) over medium-low heat, 5 minutes. Drain carefully — the cubes are fragile. This step firms the curd and removes any raw smell.
3. Heat oil in a wok over medium-high heat. Add dried chillis and fry 30 seconds. Add doubanjiang; fry 1–2 minutes until the oil turns red. Add garlic and ginger; toss 30 seconds.
4. Pour in pork bone broth and bring to a boil. Add intestine; simmer 10 minutes until tender. Add tofu and soybean sprouts; simmer 3 minutes.
5. With a large slotted spoon, gently add the blood curd. Season with soy sauces, sugar, and white pepper. Simmer very gently on the lowest heat for 5 minutes — do not stir vigorously or the curd will break.
6. Add spring onions and drizzle with sesame oil. Ladle into deep bowls, garnish with coriander and sliced red chilli, and serve with steamed rice.

Cook's Notes: Fresh pork blood curd (not coagulated blood sausage) is available from Asian butchers, particularly Chinese supermarkets. Handle it like very soft tofu — it rewards gentle treatment. The broth left at the bottom of the bowl is extraordinary sopped up with steamed rice.