清同治年間，火宮殿內(nèi)賣豬血的攤擔(dān)有幾家，但只有胡家麻油豬血攤生意最好。胡家一代接一代在火宮殿經(jīng)營麻油豬血，從收取血漿、上火燙血、入碗調(diào)味共6道工序，各道工序都有其嚴(yán)格操作規(guī)程。豬血入碗調(diào)味時佐以小磨麻油、蔥花即可食用。其特點(diǎn)，鮮香爽口，有如龍脂鳳肝之細(xì)嫩。

  民國時期，一文人墨客吃完豬血后對店主建議改麻油豬血為龍脂豬血。從此，龍脂豬血因其名稱優(yōu)雅，產(chǎn)品質(zhì)量過硬而聞名，成為著名湘風(fēng)小吃。

       During Tongzhi period of Ding Dynasty, there were several street peddlars selling pig blood, among which Hu’s Pig Blood in Sesame Oil did the best business. From generation to generation, Hu family has been selling Pig’s Blood in Sesame Oil. There are six processes from the collection and heating of pig plasma to the seasoning of it, etc. Each process has its strict rules. When seasoning pig’s blood, it can be served after adding some sesame oil and scallion pieces. It is delicious, refreshing, and as soft and tender as Chinese dragon’s fat and liver. 

       In the Republican period, a literary intellectual proposed a suggestion of changing its name to Coagulated Pig’s Blood as Chinese Dragon’s Fat after eating it. Since then, Coagulated Pig’s Blood as Chinese Dragon’s Fat has become one of the famous Hunan snacks for its elegant name and high quality.