📝 About This Recipe
Originating from the legendary Jiuhualou Restaurant in Jinan during the Qing Dynasty, Nine-Turn Pig's Intestines (Jiuzhuan Dachang) is a pinnacle of Shandong (Lu) cuisine. The name 'Nine-Turn' pays homage to the complex 'nine-fold' process of alchemy, reflecting the meticulous technique required to achieve its signature balance of sour, sweet, bitter, spicy, and salty flavors. This dish transforms humble ingredients into a ruby-red, melt-in-your-mouth delicacy that is as visually stunning as it is culturally significant.
🥗 Ingredients
Main Ingredients
- 500 grams Pork large intestines (cleaned and pre-boiled until 70% tender)
- 2 tablespoons Shaoxing wine (for cleaning and cooking)
- 3 tablespoons Cornstarch (for coating)
- 3 cups Vegetable oil (for deep frying)
Aromatics and Spices
- 15 grams Ginger (finely minced)
- 15 grams Garlic (finely minced)
- 20 grams Green onion (white part) (finely minced)
- 1/4 teaspoon Cinnamon powder (essential for the 'Nine-Turn' profile)
- 1/2 teaspoon White pepper powder
- 1/4 teaspoon Sand ginger powder (Kencur) (optional but authentic)
The Five-Flavor Sauce
- 1.5 tablespoons Light soy sauce
- 1 teaspoon Dark soy sauce (for a deep mahogany color)
- 2 tablespoons Zhenjiang black vinegar (for the essential sour note)
- 3 tablespoons Granulated sugar (to create the caramelized glaze)
- 1/2 teaspoon Chicken bouillon or salt
- 1/2 cup Clear bone broth (or water)
Garnish
- 1 small bunch Fresh cilantro (finely chopped)
- 1 teaspoon Toasted sesame oil (for the final sheen)
👨🍳 Instructions
-
1
Start by thoroughly cleaning the pork intestines with flour and salt if not pre-cleaned. Blanch them in boiling water with ginger and Shaoxing wine for 10 minutes, then simmer for another 30 minutes until tender but still firm. Drain and let cool.
-
2
Cut the cooled intestines into uniform 'rings' or segments, approximately 2-3 cm (1 inch) long. Pat them very dry with paper towels to prevent oil splattering.
-
3
Lightly dust the intestine segments with cornstarch, ensuring the ends are coated. This helps the sauce cling to the meat later.
-
4
Heat 3 cups of vegetable oil in a wok to 180°C (350°F). Carefully slide the intestines into the oil and deep-fry for 2-3 minutes until the exterior is golden brown and slightly crispy. Remove and drain on a wire rack.
-
5
Remove most of the oil from the wok, leaving about 1 tablespoon. Add the sugar over low heat, stirring constantly until it melts into a light amber syrup (caramelizing).
-
6
Immediately add the minced ginger, garlic, and green onion whites to the caramel. Stir-fry for 15 seconds until the fragrance is released and the aromatics are coated in the syrup.
-
7
Pour in the Shaoxing wine, light soy sauce, dark soy sauce, and black vinegar. The mixture will bubble vigorously.
-
8
Add the bone broth (or water) and bring the sauce to a simmer. Season with the white pepper, cinnamon powder, and sand ginger powder.
-
9
Return the fried intestines to the wok. Lower the heat to medium-low and allow the intestines to braise in the sauce for 5-8 minutes.
-
10
As the sauce reduces, use a spoon to continuously baste the intestines. This 'turning' process is what gives the dish its name and ensures every crevice is filled with flavor.
-
11
Once the sauce has thickened into a glossy, thick glaze that coats the back of a spoon, drizzle in the toasted sesame oil for a professional shine.
-
12
Arrange the intestine segments upright on a serving plate, resembling small towers. Pour any remaining glaze from the wok over the top.
-
13
Garnish generously with finely chopped cilantro and serve immediately while the glaze is hot and tacky.
💡 Chef's Tips
Cleaning is paramount: Use flour and coarse salt to scrub the raw intestines multiple times to remove odor. Achieving the 'Five Flavors': Don't skip the cinnamon or pepper; they provide the subtle 'bitter' and 'spicy' notes that balance the heavy sugar and vinegar. Control the heat: When caramelizing the sugar, stay alert; it can turn from golden to burnt in seconds. Texture is key: The double-cooking method (frying then braising) ensures the outside is supple while the inside remains tender.
🍽️ Serving Suggestions
Pair with a strong, aromatic Chinese Baijiu to cut through the richness of the pork fat. Serve alongside a light, crunchy vegetable dish like 'Stir-fried Bok Choy' to balance the palate. Enjoy with a bowl of steamed Jasmine rice to soak up the complex, five-flavor glaze. A pot of aged Pu-erh tea makes for an excellent digestif after this decadent Lu-style masterpiece.