🍽️ Yanji Rice Sausage

Glutinous blood sausage, Korean ethnic dish.

Yanji Rice Sausage is a traditional specialty of the Korean-ethnic community in Yanji, Jilin, and one of the representative Korean-ethnic foods. Fresh pork intestine casing is stuffed with glutinous rice, pig blood, scallion, tofu bits and perilla powder, tied at both ends and boiled. Cut into sections, the cross-section shows alternating red and white rice and blood filling; the texture is soft and springy, with rice aroma, blood richness and the herbal note of perilla woven together. It is eaten dipped in salt or chili sauce, often with a bowl of beef-bone soup or cold noodles—a common combo at Yanji morning markets and Korean-ethnic soup houses. Plain as it is, it tests stuffing and timing: too full and it bursts, too fierce a boil and the filling scatters. It embodies the Korean-ethnic tradition of using glutinous rice, blood and mountain herbs, and is an ethnic snack visitors to Yanbian should not miss.