Nine-Turn Pork Intestines, known as "jiu zhuan da chang" in Chinese, is a famous and intricate dish from Shandong cuisine. It is a signature of Lu cuisine, one of China's eight great culinary traditions. The dish has a history of over a hundred years, dating back to the Qing Dynasty. It is said to have been created by a chef named Liu Guixiang, who worked at a restaurant in Jinan, the capital of Shandong. The name "Nine-Turn" refers to the multiple steps involved in cooking the dish, which was originally called "Braised Pork Intestines" before being renamed to reflect its complexity. Today, it is one of the most iconic and challenging dishes of Lu cuisine.

Preparation Steps

1. Preparing the Intestines: Fresh pork intestines are thoroughly cleaned and boiled to remove any odor.

2. Braising: The intestines are braised in a mixture of soy sauce, cooking wine, sugar, and spices, such as star anise, ginger, and scallions, until they become tender and flavorful.

3. Caramelizing: The intestines are then cooked with sugar to create a thick, glossy sauce.

4. Frying: The intestines are fried until golden and slightly crispy on the outside.

5. Serving: The dish is served hot, often garnished with fresh herbs or green vegetables.

Review and Appreciation

Nine-Turn Pork Intestines are loved for their rich, savory flavor and tender, slightly chewy texture. The dish is deeply aromatic and has a beautiful caramelized appearance.