At the table
Scoop small bites with a spoon and let them cool. Eat the brain and sauce, not the foil. Ask the server for help if it seems undercooked; no fixed cooking time guarantees doneness.
Contains pork organ meat; this version also uses oyster sauce, soy sauce and sesame. Chili strength varies. Check ingredients for allergies; do not eat undercooked pork brain.
Chongqing barbecue versions may use charcoal; ovens or air fryers are also used. Pickled-chili and other seasonings vary. This foil version is distinct from the Guiyang cabbage-leaf preparation.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Chongqing barbecue versions may use charcoal; ovens or air fryers are also used. Pickled-chili and other seasonings vary. This foil version is distinct from the Guiyang cabbage-leaf preparation.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory garlic, chili heat and Sichuan-pepper tingling.
- Chili heat
- Texture
- Very soft and creamy, with sauce settling into the folds.
- How it’s made
- Cleaned pork brain is seasoned with ginger and cooking wine, covered with fried garlic, chili, chili broad-bean paste, oyster sauce and soy sauce, then baked in foil. Sugar, cumin, Sichuan pepper, scallion and sesame complete this version.
Chongqing barbecue versions may use charcoal; ovens or air fryers are also used. Pickled-chili and other seasonings vary. This foil version is distinct from the Guiyang cabbage-leaf preparation.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Chongqing.
About this regional connection
Chongqing: Documented localbarbecue dish; foil-bakedform distinguishedfromGuiyangleafgriddle.
Ask if they have it first
请问你们有烤脑花吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A rich barbecue bite
This account describes a tradition or story, rather than an established historical fact.
In Chongqing barbecue culture, pork brain is a small rich dish eaten alongside other barbecue foods. A foil vessel holds its soft texture and sauce together.