At the table
Take small portions with rice; whole dried chilies can be left aside.
Made with pork large intestine and soy sauce. Leave whole spice pods aside rather than chewing them.
The listed ingredients describe representative versions. Sauces, garnishes and chili amounts vary by kitchen.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Spice proportions and sauce consistency vary.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory, chili-fragrant and warmly spiced.
- Chili heat
- Texture
- Soft, tender intestine in a rich sauce.
- How it’s made
- Clean and blanch the intestine, cut it, fry with chili seasonings, then braise with stock and aromatics.
Spice proportions and sauce consistency vary.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Sichuan.
About this regional connection
Sichuan: Associated with Jiangyou, Mianyang, Sichuan.
Ask if they have it first
请问你们有江油肥肠吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A hearty Jiangyou breakfast
In Jiangyou, braised pork intestine can be a breakfast dish, paired with white rice and a light vinegar soup. The appeal is its tender, slightly springy texture and aromatic braising sauce. If offal is unfamiliar, the name is worth knowing: feichang means pork large intestine, not ordinary pork slices.