Nine-turn Intestines

    As a traditional signature dish of Jinan, it was created during the reign of Emperor Guangxu by the shop-owner of Jiuhualin Restaurant.At the beginning, he cleaned the intestines of pigs, boiled it in spice till hardened and spongy. Then take out, cut into logs and marinate it with seasonings such as soy sauce, sugar and spice. Here comes the delicious “large intestines braised in brown sauce”. Customers loved it and gradually, it gained popularity across the country. Thereafter, new cooking skills were developed: wash and then boil in water, pan fry in oil and then add seasonings and spice. The dish becomes more tasteful in this way. It becomes a signature dish in banquets of celebrities and dignitary. The distinctive flavor really impressed scholars and local dignitary. Therefore they called it “nine-turn rectums” to please the restaurant owner, reminiscent of number “nine” to indicate similarity of the highly regarded culinary craftsmanship that rivals the Taoist alchemists who made pills of immortality. From then on, dish gains prestige throughout Shandong.

Feature:
    It is eye-catching red, tender and spongy, sophisticate in five flavors: sour, sweet, aromatic, spicy and salty with exceptionally appealing taste.

Publishes at : 07-07-31 21:08

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