Q. for Taiwanese re: Pig's Blood Cake

[JThur01]

Last Fall a rumor started in Taiwan that the USDA and Los Angeles County had banned sale of pig's blood cakes. This was later proven to be a misunderstanding. I have heard this rumor spread to the Taiwanese community in the L.A. area. Did any Taiwanese restaurants in the San Gabriel Valley stop selling pig's blood cakes out of concern or because of the rumor...even briefly?

[ipsedixit]

Did any Taiwanese restaurants in the San Gabriel Valley stop selling pig's blood cakes out of concern or because of the rumor...even briefly?
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Nope.

I don't believe I've ever met or heard of a Chinese restauranteur that allowed a health regulation (true or otherwise) stop them from turning a table, or cashing in a check.

[raytamsgv]

I've seen it on menus in Chinese restaurants. I've seen it eaten in Vietnamese restaurants.

[J.L.]

Not sure if the same reasoning can be applied, but in any case...

Morcilla (Spanish pig's blood sausage) was still available at La Espanola when I last went a month back...

[JThur01]

I've had pig's blood cake since this blew over, and seen it on menus at several Taiwanese snack places, I just wondered if any went so far as to briefly stop selling them based on what turned out to be a rumor.

[Chandavkl]

I hate to say this about my brethren, but I don't think any of them would stop selling anything unless forced to. Now, I could also say that owners of non-Taiwanese Chinese restaurants might have been capable of spreading the rumor. If you remember the SARS outbreak from about 8 years ago, there were rumors that one of the local SARS victims was a cook at X Restaurant in Monterey Park or San Gabriel (the rumor varied). What struck me as suspicious was that there were similar rumors in Chinatowns in other states, the particular restaurant being involved depending on the particular locale.