由 wishyougoodhealth 
Hailing from the city of Jinan in Shandong Province, Jiǔzhuǎn Dàcháng (Nine-Turn Large Intestine) is arguably one of the most sophisticated and technically challenging dishes in all of Chinese cuisine. It is a masterpiece that exemplifies the Shandong culinary principles of emphasizing savory flavors, utilizing masterful stock-making, and achieving perfect texture.
The name “Nine-Turns” is a poetic allusion to the intricate and labor-intensive preparation process, which involves repeatedly washing, scouring, boiling, frying, and braising the pork intestines. This meticulous method completely transforms the humble offal, removing any unpleasant odor and resulting in a remarkably tender, yet resilient, bite.
The prepared intestines are braised in a complex, aromatic brown sauce made from superior light and dark soy sauces, Shaoxing wine, sugar, vinegar, and a bouquet of spices like star anise and ginger. The sauce is rich and deeply savory (xiān), with a subtle hint of sweetness and a lingering tartness that balances the richness of the meat.
The final presentation is exquisite. Each piece of intestine is curled into a ring, glistening with a deep, reddish-brown glaze. The texture is springy and gelatinous without being greasy, offering a satisfying chew. The flavor is layered and profound—first salty, then slightly sweet, with a final note of acidity that cleanses the palate. It is traditionally served piping hot, often with a garnish of cilantro to add a fresh, aromatic contrast.
More than just a dish, Jiǔzhuǎn Dàcháng is a testament to the skill of a Shandong chef, showcasing their ability to elevate a common ingredient into a rare delicacy through patience, precision, and profound culinary wisdom.