Neipu Hakka Pig Blood Soup is a traditional Hakka morning-market soup from Neipu Old Street in Pingtung, made with fresh pig blood simmered with ginger shreds and finished with chives. Neipu is the core Hakka township of the Liudui region, and the moment the old-street market opens, the soup's aroma drifts out — a bowl that reflects the Hakka farming village's wisdom of using the whole pig.
The Liudui Hakka Cultural Park is located in Neipu Township, at the boundary of Neipu, Changzhi, and Linluo townships, covering about 30 hectares. It opened officially in October 2011 under the Hakka Affairs Council as the official Liudui Hakka cultural showcase, confirming Neipu's historical status as the core Liudui Hakka settlement.
What is Neipu Hakka Pig Blood Soup
Pig blood soup centers on fresh pig blood sourced daily. After the blood sets, it is cut into three-to-four centimeter cubes and simmered in a pork-bone broth over medium heat until just cooked through but still silky. The essential seasonings are ginger shreds (to neutralize any off-odor), chive sections (for fragrance), a little salt, and rice wine. The broth is clear and naturally sweet, not greasy. The pig blood is tender with no off-taste and high in iron — one of the morning-market dishes with the lowest cost yet the highest demand for ingredient freshness.
Neipu Township is the core Hakka settlement of the Liudui region in Pingtung. In traditional Hakka farming culture, pigs were an important household asset; every part of the slaughtered animal was used, making pig blood a key ingredient. The Liudui Hakka Cultural Park holds related food-culture records. Pig blood soup stalls near the Neipu agricultural market have operated for over half a century, representing a living expression of Liudui Hakka morning-market food culture. Locally, they are typically paired with Hakka rice noodles (bǎntiáo) as the standard breakfast combination.
How to eat it like a local
Local Knowledge
Objective Endorsements
- The Liudui Hakka Cultural Park holds comprehensive food-culture records. Pig blood soup is a traditional Liudui Hakka farming food with a morning-market cultural history of over half a century.
- Neipu Township is the core Liudui Hakka settlement; the Pingtung County Government's Liudui Hakka affairs promotion designates Neipu's food as a key focus of cultural heritage preservation.
Tips for Visiting
- Stalls are clustered on Neipu Old Street. First-time visitors are better off asking a local resident 'where is the old pig blood soup stall?' — it's more reliable than GPS navigation.
- Pig blood is an animal protein. In summer heat, eat it as soon as possible after purchasing; takeaway over long distances is not recommended.
Sources: Liudui Hakka Cultural Park food culture records; Pingtung County Government Liudui Hakka affairs promotion materials. Photos pending replacement with Dio's own photography.
Frequently Asked Questions
What is Neipu Hakka Pig Blood Soup?
It is a traditional Hakka morning-market soup made with fresh pig blood, ginger shreds, and chives, served on Neipu Old Street.
When can I eat Neipu Hakka Pig Blood Soup?
Only at the morning market — most stalls open at dawn and sell out by late morning.
How is it eaten like a local?
Locals typically pair it with a serving of Hakka bǎntiáo rice noodles as the standard breakfast combination.
Sources
- 六堆客家文化園區-中文網 — 園區位置（內埔鄉）、佔地面積、開園年份