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This pig blood sausage can only be eaten when you go back to your hometown and kill the pig at home. This is done by quickly cooling the pig blood when it is released, then adding buckwheat noodles and seasonings to make the intestines, and then filling the intestines with medium-sized pig intestines and cooking them. What you eat is the taste of pig blood sausage that has just come out of the pot. It is very fragrant and unique. You must have never tasted the taste of blood sausage made from pig blood and buckwheat noodles! When the intestines are cold, they won't taste as good as hot ones. However, if you fry them in oil, a different flavor will come out. It's delicious...! The following is a semi-finished product of buckwheat noodle blood sausage. My father specially froze it and left it for me during the Chinese New Year slaughter. This dish was also photographed while I was making it in my hometown
