Braised Pork Intestines with Caotou
Braised pork intestine served with tender clover-like greens in a dark sauce.
How to eat it
NONE
The story behind the dish
Long braising softens the pork intestine before it is paired with quickly cooked green caotou. “Quanzi,” meaning rings, is the Shanghai kitchen name for the intestine pieces, while caotou identifies the leafy vegetable. Their dark-and-green pairing reflects the offal-based roots of early Shanghai home cooking before restaurant versions refined the cleaning and presentation.
For reference
Every kitchen does it its own way. What follows is the typical version — ingredients, heat and price shift from city to city and from one restaurant to the next, so take it as a guide rather than a fixed recipe.
If you have an allergy or something you can't eat, check with the staff before you order.