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Pig blood soup is a creative and popular street food in Taiwan. Pig blood has a rich red color, is soft and delicate, and with skillful seasoning, becomes a delicious dish. The first essential element of good pig blood soup is that the pig blood must be very fresh, followed by the broth and ingredients, and the seasoning. With the slogan of "natural red tofu," it reveals that the pig blood is extremely tender, with a slight chewiness. The broth is made by simmering large bones, and then seasoned with sate sauce and homemade sauce. Pickled mustard greens, chives, and pig blood soup are a perfect match, as they both enhance the flavor and remove the fishy smell. With the help of the rich broth made from large bones, the pig blood is elevated to an aesthetic level. There are condiment tables with soy paste, garlic paste, sweet and spicy sauce, mustard, black vinegar, etc., for customers to choose and combine as dipping sauce, which is quite meticulous. In fact, it is also very delicious without any sauce. It is recommended to first drink the original flavor, then add some pickled mustard greens after drinking one third, which adds a sweet taste to the rich broth, giving one bowl of soup two different flavors.