Eric Sze opens the 44-second video with a nutritional pitch, saying that one cup of blood contains about 52 grams of protein and no carbohydrates. He then turns that claim into a compact demonstration of zhu xie gao (豬血糕), a Taiwanese street snack made from pig blood and sticky rice.
Fresh pig blood is poured into soaked white sticky rice. Sze compares blood to eggs in the way it curdles and thickens. After steaming, the mixture sets into a dense, sliceable block with the individual grains of rice still visible.
For serving, Sze brushes the cake with a lightly spicy soy sauce and coats it in candied peanuts and chopped cilantro. He describes the result as both a satisfying snack and a way to use an animal byproduct that might otherwise be discarded.
Sze says the recipe appears in his cookbook, Taiwanese? Wenwen, his restaurant in Brooklyn, is scheduled to serve the dish for one day on OCT 10, 2026, as part of a five-stop Taiwanese food crawl organized around Taiwan’s National Day and the cookbook’s release.