At the table
Eat the intestine and beans with rice, adding a little braising sauce as you go.
Contains pork offal and soy. Ask about allergens in the braising seasonings and the chili level.
Spice blends and chili levels vary. Pickles, sometimes sour radish, may be served alongside.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Spice blends and chili levels vary. Pickles, sometimes sour radish, may be served alongside.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Rich, savory and chili-hot; some versions also have Sichuan-pepper tingling.
- Chili heat
- Texture
- Tender intestine with a little chew, soft soybeans and separate rice grains.
- How it’s made
- Cleaned intestine is cut small and slowly braised with spices and chili seasoning. Soybeans and steamed rice complete the meal.
Spice blends and chili levels vary. Pickles, sometimes sour radish, may be served alongside.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Chongqing.
About this regional connection
Chongqing: Changshou District government and Chongqing municipal tourism materials identify the named dish with Changshou District. This is regional association, not exclusive origin or a current seller claim.
Ask if they have it first
请问你们有长寿肥肠饭吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Changshou pork-intestine rice, an everyday meal after work
This account describes a tradition or story, rather than an established historical fact.
In Changshou, pork-intestine rice is everyday fare: finely cut pork intestines are cooked with several seasonings and served over soft soybeans, with pickled vegetables and rice alongside. It makes a filling meal after a busy day, the beans adding a gentle sweetness beside the rich offal. The plain-looking plate takes care to prepare: the intestines are cleaned, the beans soaked, and the seasoning and simmering tended closely.
