The nine-turn large intestine is a traditional famous dish in Jinan City, Shandong Province, which belongs to Shandong cuisine. This dish is made with pork intestine as the main ingredient, with spices such as green onion, ginger, and coriander, and is made by cooking techniques such as boiling and roasting.

After the dish is cooked, the color of the large intestine is ruddy, the texture is soft and tender, and the taste is sour, sweet, fragrant, spicy and salty, with a rich taste and unique flavor. On September 10, 2018, “Nine Turns of Large Intestine” was selected into the list of “Top Ten Classic Famous Dishes in Shandong” in “Chinese Cuisine”.

Ingredients:

• White pig intestine 750 grams
• Green onion 5 grams
• Ginger 1 gram
• Coriander 5 grams
• Clear soup 150 grams
• Sichuan pepper oil 15 grams
• White oil 20 grams
• Salt 2 grams
• Soy sauce 15 grams
• 50 grams of rice vinegar
• Cooking wine 10 grams
• 100 grams of sugar
• Pepper flakes 0.5 grams
• 0.5 grams of sand kernel noodles
• Cinnamon noodles 0.5 grams

Nutritional value:

The nine-turn large intestine is high in calories and contains nutrients such as vitamin B6, protein, fat, pantothenic acid, carbohydrates, folic acid, dietary fiber, cholesterol, vitamin A, carotene, thiamine, riboflavin, niacin, vitamin C, vitamin E, calcium, phosphorus, potassium, sodium, magnesium, iron, zinc, selenium, copper, manganese and other nutrients. The large intestine of pigs has the effect of moisturizing dryness, replenishing deficiency, quenching thirst and stopping bleeding, and can be used to treat symptoms such as weakness and thirst, prolapse, hemorrhoids, blood in the stool, and constipation.

Cooking Preparation:

1. Cut the pork intestine into 4 cm long segments with a knife, and chop the green onion, ginger and coriander into minced pieces.
2. Boil the chopped pig’s large intestine in boiling water and drain the water.
3. Put a stir-fry spoon on low heat, add white oil and sugar and fry until the chicken blood is red, and then put it into the large intestine.
4. Stir-fry until colored, stir-fry to the side of the spoon, add green onion and minced ginger to fry until fragrant, cook vinegar, add soy sauce, sugar, clear soup, salt, cooking wine, stir well, and simmer over low heat.
5. When the soup is thick, add white pepper noodles, cinnamon noodles, sand kernel noodles, and Sichuan pepper oil, turn it evenly, and sprinkle with minced coriander.

Palate and flavor:

The characteristics of the nine-turn large intestine are red and bright, the large intestine is soft and tender, fat but not greasy, full of five flavors, and rich aroma. Its taste is sweet and sour, sour and fragrant, and it is endlessly evocative.

Suitable for:

The nine-turn large intestine is suitable for most people to eat, but because the large intestine of pigs contains high fat, it is recommended to eat it in moderation, especially for people who need to control fat intake such as obesity, hyperlipidemia, and high blood pressure.

Eating scene:

The nine-turn large intestine is often used as the main dish in banquets, especially in Shandong, and is a common dish for family gatherings and banquets. It is not only a delicacy, but also an important part of Shandong’s food culture.