Keelung Miaokou Pig Blood Cake | Keelung Signature Dish

A dark brown glutinous rice cake on a bamboo skewer: the cook brushes on a layer of soy paste, turns it to roll in a large tray of peanut powder, then sets a few sprigs of cilantro on top. The whole process takes under twenty seconds, and a pig blood cake is done. The pig blood cakes at Miaokou look no different from versions found at stalls all over Taiwan — but look closely at how thickly the peanut powder is applied, how evenly it coats, how little falls off, and you begin to understand how seriously the local stall workers take this seemingly simple step.

What is pig blood cake?

Pig blood cake is made by mixing pig's blood with long glutinous rice in proportion, steaming the mixture until it sets, then cutting it into rectangular blocks and placing them on skewers. Before serving, the cook brushes on soy paste for saltiness and sheen, then rolls the cake generously in finely ground peanut powder — typically made from roasted, skin-off peanuts ground fine, with some stalls adding a small amount of sugar. Fresh cilantro is placed on top last. The texture is soft and glutinous with the mineral quality of pig's blood; the oily fragrance of peanut powder dissolves slowly in the mouth; the cilantro provides a cool herbal contrast. The overall seasoning is savory, with sweetness barely present.

Pig blood cake can be found at night markets across Taiwan, but Keelung Miaokou's version has its own local characteristics: the cake body is on the thicker side, the pig blood ratio gives it a deeper color, and the amount of soy paste applied is slightly more than the Taipei version. Miaokou stall operators mostly keep the cakes steamed and warm so they don't cool down and harden. As one of northern Taiwan's longest-running night markets, Keelung Miaokou has a long supply record for pig blood cake, which forms part of the market's identity alongside shrimp rolls, tempura, and other items.

How to eat it like a local

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Don't shake the skewerAfter receiving it, don't jolt the skewer — let the peanut powder stay attached to the cake so it goes into your mouth together. Shaking the powder off throws off the flavor balance.

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Eat the cilantro with the cakeThe local way is to bite through the cilantro and the cake at the same time — the herb's fresh brightness cuts through the heaviness of the pig's blood. If you dislike cilantro, ask the cook to leave it out.

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Eating while standing is the natural wayPig blood cake at Miaokou is a walk-and-eat street snack. The skewer makes it easy to hold with one hand; no seating required. It is a typical example of how Miaokou is designed to eat on the move.

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The brushed soy paste is already the right seasoningThe soy paste applied by the cook is already the standard flavor. No need for extra chili sauce or satay — taste it as-is the first time.

Local knowledge

Verified references

Keelung City Government tourism information lists pig blood cake as a permanent Miaokou Night Market item, alongside shrimp rolls and tempura as representative Miaokou street foods.
Pig blood cake stalls at Miaokou are mostly family-run or long-tenured fixed stalls with a stable supply — not a seasonal item.

Practical tips

Pig blood cake stalls at Miaokou are distributed around Ren-San Road and Xiao-San Road; they start serving in the evening, and some set up before the night market officially opens.
Miaokou crowds concentrate on weekend evenings. If you want to avoid queuing, a weekday evening is a relatively smooth time to visit.
Pig blood cake is a made-to-order item and should not be taken away and left to sit. The peanut powder absorbs moisture quickly and the texture noticeably deteriorates.

Source: Keelung Miaokou Night Market tourism information; Keelung City tourism information. Photos to be replaced with channel-exclusive material after Dio's on-site shoot.

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