In Chinese cuisines, whole coagulated blood is fried or steamed as a snack or cooked in a hot pot. In mainland China, "blood tofu" (), or "red tofu" (), is most often made with pig's or duck's blood. Like the above dishes, this has no casing but is simply cut into rectangular pieces and cooked. In Northeast China, the "blood sausage" was a traditional food which is cooked with sheep or goat blood. In Tibet, congealed yak's blood is a traditional food. Chinese people also used pig blood curd that was consumed by laborers in Kaifeng over 1,000 years ago in the south of China.