It's a battle between the food industry in Taiwan and the United States. The U.S. Department of Agriculture has recently prohibited the sale of pig's blood cakes due to health concerns, and some people in Taiwan are viewing it as cultural discrimination. In backing the field, the producers of the Taiwanese delicacy said that the process of making pig's blood cake is entirely sanitary.

Although most Taiwanese will salivate at the thought of steamed pork blood cakes sprinkled with peanut powder, the Taiwanese delicacy was once labeled by the U.S. as the weirdest food of all foods.

Now, because the U.S. is still concerned about production sanitation, they are banning the sale and production of pork blood cakes.

This has evoked an outcry from the producers of the snack, who assert that they are following sanitary protocols to the T.

The pork blood cake production factory utilizes legitimate slaughterhouses and all-around fresh ingredients.

Pork blood blended with sticky rice is steamed in a 150 degrees steam oven for two hours.

In addition, the process includes low temperature storage to maintain freshness, high temperatures to kill off bacteria, and then vacuum packaging.

With such a meticulous production process, how can there be any sanitation issues?

But check out the disgusted looks on the faces of Westerners at the mention of pork blood cakes.

Are pork blood cakes really that scary?

It certainly seems that Westerners have a hard time accepting traditional Taiwanese delicacies.

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