In Chinese culinary culture, many ingredients considered "unconventional" by Europeans are transformed by skilled Chinese chefs into astonishingly delicious dishes. Below are classic preparations, unique flavors, and recommended places to try these delicacies, offering you a taste of Eastern wisdom:
1. Beef Tongue — A Symphony of Tenderness and Richness
Preparation Methods:
- Charcoal-Grilled Beef Tongue: The root portion of the tongue is slowly grilled over charcoal until the exterior is crisp and aromatic while retaining juicy tenderness inside, served with salt-and-pepper seasoning or lemon juice to enhance freshness.
- Red Wine-Braised Beef Tongue: The center cut of the tongue is stewed for hours in red wine, bay leaves, and other aromatics until melt-in-your-mouth tender, with the wine’s fragrance perfectly melding with the meat’s richness.Key to Deliciousness: Rich in collagen, beef tongue offers a pleasantly chewy yet never tough texture. To remove any off-flavors, the surface must be thoroughly scraped clean before cooking.Recommended Spots:
- Beijing’s “Lao Cheng Yi Guo” (Guijie Branch): Traditional copper-pot hotpot featuring beef tongue paired with sesame paste dipping sauce.
- Zhuhai’s “Hou Wei Beef Tongue Shop”: Japanese-style izakaya serving signature Angus beef tongue root, charcoal-grilled until crispy outside with a subtly sweet aftertaste.
2. Pig Intestines — The Epitome of Transforming the Ordinary into the Extraordinary
Preparation Methods:
- Nine-Turn Intestines (Shandong cuisine): Slow-braised through nine meticulous steps, blending sweet, sour, salty, spicy, and five-spice flavors; the exterior is slightly crisp while the interior remains soft, tender, and odor-free.
- Lu Zhu Huo Shao (Beijing specialty): Intestines, lungs, and fried tofu simmered in aged broth, served with dense baked flatbread that soaks up the rich soup, accompanied by pungent garlic aroma.
- Jiangyou Braised Intestines (Sichuan cuisine): Stir-fried in glossy chili oil until numbingly spicy and fragrant—often enjoyed as a breakfast dish with rice.Key to Deliciousness: Thorough cleaning followed by repeated scrubbing with flour and vinegar eliminates unwanted odors; adding spices like star anise and cassia bark during stewing enhances the aroma.Recommended Spots:
- Jinan’s “Ju Feng De”: A century-old establishment renowned as the gold standard for Nine-Turn Intestines.
- Beijing’s “Menkuang Hutong Century-Old Lu Zhu”: A historic eatery on Qianmen Street where you can savor authentic alleyway flavors.
- Jiangyou, Sichuan’s “Chuan Luo Intestines”: A local favorite offering over ten preparations including braised and cold-tossed versions.
3. Pig Trotters — Versatile Beauty Elixir
Preparation Methods:
- Soy-Braised Pig Trotters (Northern China): Simmered slowly in master stock until skin and meat separate easily, richly infused with soy sauce flavor, often wrapped in pancakes with cucumber sticks and sweet bean sauce.
- Mama’s Pig Trotter Soup (Chengdu): Trotters stewed with white kidney beans yield a milky-white broth; the trotters become fall-off-the-bone tender and are dipped in a spicy condiment.
- Pig Trotter with Ginger and Vinegar (Guangdong): Trotters braised with aged ginger, sweet vinegar, and eggs—a traditional nourishing dish with a refreshing sweet-sour profile.Key to Deliciousness: Blanching with cooking wine removes gaminess; prolonged stewing dissolves collagen into the broth, creating a sticky, glutinous texture.Recommended Spots:
- Beijing’s “Tian Fu Hao”: Famous for its soy-braised pork knuckle, its pig trotters are equally flavorful.
- Chengdu’s “Liao Mama’s Trotters” (Dongchenggen South Street Branch): A local go-to for late-night snacks.
- Foshan, Guangdong’s “Hui Ji Desserts”: Besides pig trotter with ginger, also serves red bean soup and other sweet soups.
4. Ox Tripe — The Ultimate Pursuit of Crisp Texture
Preparation Methods:
- Hair-Thin Ox Tripe (Hunan cuisine): Tripe sliced paper-thin like hair, stir-fried with bamboo shoots and chives for a tangy, spicy crunch—testing both knife skills and precise heat control.
- Cold Tossed Ox Tripe (Guilin style): Fresh tripe briefly blanched then tossed in a zesty dressing of bird’s eye chilies, lime, and cilantro—crisp, refreshing, and appetite-stimulating.Key to Deliciousness: Ox tripe must be quickly blanched or flash-fried to avoid becoming tough and rubbery.Recommended Spots:
- Changsha’s “Yu Lou Dong”: A century-old Hunan restaurant where Hair-Thin Ox Tripe is a signature dish.
- Guilin’s “Tong Niu Wan”: An industrial-chic eatery offering two styles—Liuzhou’s sour-spicy and Guilin’s original flavor.
5. Lamb Spine — The Soul-Warming Hotpot of Winter
Preparation Methods:
- Spicy Lamb Spine Hotpot: Lamb vertebrae stewed for four hours with 28 aromatic spices; marrow-rich bones yield a flavorful broth perfect for cooking vegetables.
- Clear Broth Lamb Spine: Highlights the natural taste of lamb, simmered with daikon radish and goji berries for a delicate, savory soup.Key to Deliciousness: Grass-fed lamb from Inner Mongolia ensures tender, non-gamey meat; thorough bleeding during preparation removes impurities.Recommended Spots:
- Beijing’s “Dong Yang Di” (Huilongguan Branch): A popular chain offering multiple flavors and takeout options.
- Xi’an’s “Lao Mi Jia Paomo”: Famous for its bread-soaked mutton soup, its lamb spine hotpot is equally beloved.
6. Chicken Gizzards — Low-Fat, High-Protein Chewy Delight
Preparation Methods:
- Sour-Spicy Chicken Gizzards (Hunan cuisine): Thinly sliced gizzards blanched then stir-fried with bird’s eye chilies and pickled peppers—spicy, tangy, and perfect with rice.
- Cumin-Grilled Chicken Gizzards (BBQ style): Skewered and grilled, generously seasoned with cumin and chili powder for smoky, aromatic flavor.Key to Deliciousness: Slice gizzards thinly to ensure quick, even cooking and prevent toughness.Recommended Spots:
- Changsha’s “Chui Yan Xiao Chao Huang Niu Rou”: Signature sour-spicy gizzards served with premium Wuchang rice.
- Beijing’s “Tianshan Mingzhu” (Gongti Branch): Xinjiang-style grilled gizzards with perfect char, best enjoyed with naan bread.
7. Chicken Feet — Icon of China’s “Nibbling” Food Culture
Preparation Methods:
- Soy-Braised Chicken Feet (Northern China): Slow-cooked in aged master stock until skin and meat turn meltingly tender, deeply infused with savory umami.
- Thai-Style Sour-Spicy Chicken Feet: Raw feet marinated in lime, fish sauce, and bird’s eye chilies—refreshingly tangy and spicy, served cold without cooking.
- Grilled Chicken Feet (Beijing style): First braised then grilled until crispy outside and tender inside, as exemplified by “A Rui Grilled Chicken Feet”.Key to Deliciousness: After trimming nails, soak in baking soda to whiten and soften for easier bone removal.Recommended Spots:
- Shanghai’s “Xiao Yang Sheng Jian”: Beyond pan-fried buns, their secret-recipe braised chicken feet are worth trying.
- Beijing’s “Jiang Long Zhua Zhua” (Nanluoguxiang Branch): Offers innovative flavors like Chongqing hotpot and Tom Yum.
8. Duck Necks — King of Leisure Snacks
Preparation Methods:
- Zhou Hei Ya Duck Necks: Sweet-spicy flavor profile using freshness-locking technology; firm yet chewy texture.
- Jue Wei Duck Necks: Numbing-spicy and aromatic, ideal paired with beer.Key to Deliciousness: Duck necks require extended braising with multiple spices to achieve deep, thorough flavor infusion.Recommended Spots:
- Wuhan’s “Jingwu Road No.1”: Birthplace of duck necks, serving traditional spicy-numbing flavor.
- Nationwide chains “Zhou Hei Ya” and “Jue Wei”: Conveniently located stores across the country.
9. Duck Heads — A Feast for Bold Palates
Preparation Methods:
- Quzhou Duck Heads: Braised with over 20 spices including chilies and cassia bark—spicy, numbing, tender, with sucking out the marrow being the highlight.
- Spicy Duck Heads (Sichuan style): First braised then stir-fried with generous Sichuan peppercorns and dried chilies for intensified heat.Key to Deliciousness: Duck heads must be thoroughly cleaned and lymph nodes removed to ensure hygiene.Recommended Spots:
- Quzhou’s “Yi Fen Li Restaurant” (Xiajie Branch): A local secret often selling out before 5 PM.
- Chengdu’s “Tao Lin Restaurant” (Chunxi Road Branch): Spicy duck heads paired with brown sugar glutinous rice cakes to counteract the heat.
10. Rabbit Heads — Chengdu’s Spicy Culinary Symbol
Preparation Methods:
- Shuangliu Mama’s Rabbit Heads: First braised then stir-fried; numbingly spicy with smooth, tofu-like brain.
- Five-Spice Rabbit Heads: Milder option for those less tolerant of spice, richly infused with aromatic spices.Key to Deliciousness: Fine hairs removed with a blowtorch; cooking wine added during braising to eliminate gaminess.Recommended Spots:
- Chengdu’s “Shuangliu Mama’s Rabbit Heads” (Qingtai Road Branch): Vacuum-packed versions available as souvenirs.
- Dujiangyan’s “Lao Hao You Tu Tou”: Locals drive specially to enjoy spicy rabbit heads topped with crushed peanuts.
11. Soft-Shell Turtle — Premium Ingredient for Nourishment
Preparation Methods:
- Braised Turtle in Brown Sauce (Hunan cuisine): Turtle chunks stewed with pork belly until thickened; collagen-rich裙边 (skirt) delivers luxurious texture.
- Steamed Turtle (Cantonese style): Preserves natural flavors, served with ginger-scallion threads and premium soy sauce.Key to Deliciousness: Blood must be fully drained during slaughter; internal organs and yellow fat removed to prevent fishiness.Recommended Spots:
- Changsha’s “Yu Lou Dong”: Classic Hunan preparation with winter bamboo shoots enhancing freshness.
- Longyan, Fujian’s “Long Feng Restaurant”: Hakka-style “Dragon-Phoenix Celebration” turtle banquet.
12. Duck Blood — Silky-Smooth Culinary Experience
Preparation Methods:
- Duck Blood Vermicelli Soup (Nanjing): Duck blood, intestines, liver, and vermicelli cooked in broth made from duck carcasses—rich and aromatic.
- Mao Xue Wang (Sichuan cuisine): Duck blood stewed with tripe, aorta, and other ingredients in fiery chili oil—intensely numbing and spicy.Key to Deliciousness: Duck blood should be added to cold water before blanching to prevent breaking apart.Recommended Spots:
- Nanjing’s “Jin Yuan Duck Blood Vermicelli” (Laomendong Branch): Local breakfast favorite.
- Chongqing’s “Dong Ting Hotpot” (a hotpot restaurant inside an air-raid shelter): Mao Xue Wang is a must-order signature dish.
- Zhenjiang’s “Ma Lao Tai Duck Blood House”: Broth slow-simmered with fermented soybean curd; duck blood exceptionally smooth and odorless.
13. Hairy Crab — Autumn’s Seasonal Gastronomic Celebration
Preparation Methods:
- Steamed Hairy Crab: Live crabs steamed for 15 minutes with perilla leaves, served with ginger-vinegar dipping sauce to cut richness and highlight natural sweetness.
- Crab Roe Tofu: Crab roe and meat gently cooked with silken tofu—rich, savory, and deeply umami.Key to Deliciousness: Female crabs in lunar September boast plump roe; male crabs in October offer abundant creamy膏 (milt). Only live, fresh crabs should be selected.Recommended Spots:
- Suzhou’s “Wu Men Ren Jia” (Panru Alley Branch): Representative of Suzhou cuisine, offering steamed crab and crab roe soup dumplings.
- Shanghai’s “Wang Bao He Restaurant”: A century-old institution nicknamed “Crab King, Wine Ancestor”.
- Lianhua Island, Yangcheng Lake: Experience farmhouse dining with freshly caught and steamed crabs.
14. Other Specialty Offal Dishes
- Sheep Stomach: At Beijing’s “Bao Du Feng”, sheep stomach is quickly blanched in piping-hot beef bone broth and dipped in sesame paste—crisp yet tender.
- Chicken Giblets: Guizhou’s “Sour Soup Chicken Giblets” combines gizzards and livers in tangy broth—refreshingly spicy and appetizing.
- Pig Blood Cake (Taiwan): Pig blood mixed with glutinous rice, steamed, sliced, deep-fried, and served with sweet-chili sauce—a common night market snack.
15. Tips for Trying These Dishes
- Start Mild, Then Go Bold: Beginners should begin with braised or steamed dishes (like soy-braised trotters or duck blood vermicelli soup) before advancing to spicy-numbing flavors.
- Pair with Refreshing Drinks: Spicy dishes pair well with chilled plum juice, soy milk, or regional herbal teas (like Guangdong’s Wu Hua Cha).
- Choose Reputable Restaurants: Offal requires high hygiene standards—opt for time-honored establishments or highly-rated eateries.
- Immerse in Cultural Context: Enjoy Lu Zhu Huo Shao in Beijing’s hutongs or rabbit heads at Chengdu’s night markets to experience the fusion of food and local culture.
The magic of Chinese culinary culture lies in transforming humble ingredients into extraordinary delicacies. What Europeans might consider “challenging” foods are, in fact, expressions of Chinese life wisdom—honoring nature’s gifts through time, craftsmanship, and ingenuity to create miracles on the palate. Dare to explore and embark on a cross-cultural culinary adventure!