in china, "blood tofu" () is most often made with pig's or duck's blood, although chicken's or cow's blood may also be used. the blood is allowed to congeal and simply cut into rectangular pieces and cooked. this dish is also known in java as "saren", made with chicken's or pig's blood. blood tofu is found in curry mee as well as the sichuan dish, mao xue wang. chinese people use pig blood, tofu, and vegetables to make a healthy soup. pig blood is rich in vitamin b2, vitamin c, protein, iron, phosphorus, calcium, niacin and other nutrients, while tofu is good for the liver and stomach, and therefore this soup has a reputation as a healthy and tasty meal in china.