What is the hometown dish that left the deepest impression on you?

Pig blood meatballs are popular in the vast rural areas of Shaoyang, Hunan. Like bacon, they are also made every winter. They are also called pig blood cakes and dumplings locally. Pork blood meatballs are made from fresh tofu, mixed with chili powder, salt, minced pork belly and fresh liquid pig blood. They are hand-rolled into evenly sized oval balls and dried in the warm winter sun for two or three days. The Queen of Heaven was hung on the stove and smoked with firewood day and night. The smoked pig blood meatballs look really ugly, as black as a grenade. People who have never eaten them would be afraid to eat them because of their appearance. However, when they are steamed and sliced, or fried until golden brown, or stir-fried with bacon, etc., you will definitely want to eat them again after eating them once.