Najiaguan White-flesh Blood Sausage, 那家馆白肉血肠, najiaguanbairouxuechang
Najiaguan White-flesh Blood Sausage, which was formerly called Jixingyuan was created in 1874, and has a history dating back more than 120 years. It is characterized by its bright appearance, and fresh and tender taste. The dish is usually served with leek flowers, fermented bean curd and mashed garlic, bringing out its fresh and tender flavor. It is extremely popular with customers.
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