Dongbei Xue Chang Dun Suancai

Blood sausage (xue chang) stuffed with pig blood, rice, and spices is one of the most emblematic foods of the Manchu people of Northeast China, with records dating to at least the 17th century. Slow-cooked with tangy fermented sauerkraut (suancai) and pork ribs, this robust winter stew was traditionally the centrepiece of the Manchu 'pork banquet' (bai rou yan), served in the fierce cold of the Manchurian winter months.

Serves: 4

Ingredients

• 300g (10 oz) Dongbei-style blood sausage (xue chang), sliced 2cm (¾ inch) thick
• 400g (14 oz) pork spare ribs, cut into 4cm pieces
• 400g (14 oz) Dongbei suancai (fermented Chinese sauerkraut) or Korean kimchi baechu as substitute, roughly chopped
• 1.2 litres (5 cups) water or light pork stock
• 4 slices fresh ginger
• 3 garlic cloves, smashed
• 2 tbsp (30ml) Shaoxing rice wine
• 1 tbsp (15ml) soy sauce
• 1 tsp sesame oil
• 1 tsp white pepper
• Salt to taste
• 2 spring onions, cut into 5cm pieces
• Fresh coriander, to serve

Instructions

1. Blanch pork ribs in boiling water 5 minutes, drain, and rinse.
2. Bring stock to a boil in a heavy pot. Add ribs, ginger, garlic, Shaoxing wine, and soy sauce.
3. Simmer ribs 30 minutes until beginning to become tender.
4. Add suancai and spring onions. Continue simmering 20 minutes — the suancai will mellow and absorb the pork flavour.
5. Add blood sausage slices. Simmer gently 8–10 minutes — do not boil vigorously or the sausage may break apart.
6. Season with white pepper and salt. Drizzle in sesame oil.
7. Serve in deep bowls with coriander and crusty Chinese steamed bread (mantou) alongside.

Cook's Notes: Dongbei suancai is milder than German sauerkraut — it is fermented in large earthenware crocks over winter. If using kimchi, rinse it lightly first to reduce its heat. Blood sausage can be found in Chinese butchers or Korean grocery stores. Do not slice the sausage too thin or it will fall apart in the broth.