Pig blood meatballs,猪血 also known as 'Zhu Xue Wan Zi' in Chinese, are a popular dish in many regions of China. The name of this dish comes from its main ingredient - pig's blood, which is mixed with minced meat and other ingredients to form small meatballs.

The process of making pig blood meatballs is quite simple. First, pig's blood is collected and mixed with minced meat, diced ginger, chopped scallions, soy sauce, salt, and other seasonings. The mixture is then shaped into small balls and cooked in boiling water or broth until fully cooked.

The texture of pig blood meatballs is soft and tender, and the taste is rich and savory. The dish is often eaten as a snack or served as a side dish with rice or noodles. In some regions of China, pig blood meatballs are also used as a key ingredient in hotpot.

Despite its popularity in China, the name 'pig blood meatballs' may sound unappetizing to some people. In an effort to make the dish more appealing to a wider audience, some restaurants and food bloggers have come up with alternative names such as 'iron balls' or 'blood tofu meatballs'.

No matter what it's called, pig blood meatballs remain a delicious and unique dish that is worth trying for anyone who is interested in exploring the diverse cuisine of China.