干锅肥肠 (Wok Stir-Fried Pig Intestines)
Dinner @ '蜀江村' for Zigong [自贡] 盐帮菜, a sub-vein in the Chuan vein [川] of Chinese cuisines.
Usually offals tend to turn off people but these are never wasted in China. Cooks and chefs had through the eons found ways to make them delicious and even delectable.
Pig intestines, thoroughly cleaned, are first deep fried and then wok stir-fried with rooty vegetables, dried chillies and Sichuan spices for a piggy kick. The intestines had the right balance of chewiness and tenderness. Heavily flavoured with spices, I enjoyed this dish aplenty.
干锅肥肠 (Wok Stir-Fried Pig Intestines)
Dinner @ '蜀江村' for Zigong [自贡] 盐帮菜, a sub-vein in the Chuan vein [川] of Chinese cuisines.
Usually offals tend to turn off people but these are never wasted in China. Cooks and chefs had through the eons found ways to make them delicious and even delectable.
Pig intestines, thoroughly cleaned, are first deep fried and then wok stir-fried with rooty vegetables, dried chillies and Sichuan spices for a piggy kick. The intestines had the right balance of chewiness and tenderness. Heavily flavoured with spices, I enjoyed this dish aplenty.