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Gourmet Delight: Traditional Nine Turns Braised Intestines

Elias Sterling Elias Sterling
Chinese FestivalLifestyle & Culture

Braised Intestines in Brown Sauce, known as Jiu Zhuan Da Chang, stands as a testament to the rich culinary tradition of Shandong. This exquisite dish, tracing back to the Qing Dynasty period in Jinan, draws its name from the complex, nine-stage preparation method, reminiscent of the ancient nine-fold alchemy in Taoism. Renowned for its reddish-brown, glossy finish, the dish offers a delicate balance of tender and chewy textures with a taste that elegantly combines sweetness, tanginess, and subtle heat. Mastering this recipe is a true mark of a chef’s expertise in meticulous cleaning, precise layering, and skillful temperature management.

Braised Intestines in Brown Sauce

📋Ingredients

  • Approx. 950g Fresh pork intestines
  • 3 tablespoons Flour, 2 tablespoons Vinegar (for cleansing)
  • 45g Rock sugar (for caramelization)
  • 2 tablespoons Soy sauce (blend of light and dark)
  • 3 tablespoons Premium aged vinegar (preferably Zhenjiang or Shanxi)
  • 2 tablespoons Shao xing wine
  • 1 teaspoon Ground white pepper
  • 1/2 teaspoon Ground cinnamon and star anise
  • 1/2 teaspoon Sand ginger powder (Shan Nai)
  • 30g Ginger and 30g Garlic (finely minced)
  • 2 Scallions (using only the white part, finely chopped)
  • 500ml Vegetable oil (for deep frying)
  • 1 cup Bone broth or water

🔪Cooking Instructions

  • Step 1: Thorough Cleansing

    • Invert the intestines and scrub diligently using flour, salt, and vinegar to eradicate odors and impurities. Continue rinsing under cold water until the water is clear, ensuring thorough cleanliness.

    Cleaning Process

  • Step 2: Folding and Pre-boiling

    • Layer the intestines by folding one section into another, forming a compact, thick tube. Secure with toothpicks if required. Boil in a pot with ginger, scallions, and Shaoxing wine for about 60–90 minutes until tender. Allow to cool before slicing into 3cm rings.

    Pre-boiling Process

  • Step 3: Frying to Perfection

    • Heat oil to roughly 180°C (350°F). Deep-fry the intestine rings for 1–2 minutes until they achieve a golden-red, crispy finish. Drain immediately. This technique seals the shape and contributes to the texture.

    Frying Process

  • Step 4: Caramelization and Braising

    • In a clean wok, dissolve rock sugar in a bit of oil to achieve an amber hue. Add minced ginger, garlic, and scallions to infuse aroma. Incorporate the broth, soy sauce, vinegar, and fried intestines. Simmer over medium-low heat.

    Braising Process

  • Step 5: The Nine Turns Reduction

    • Spice with white pepper, cinnamon, star anise, and sand ginger powders. Maintain a simmer, consistently spooning sauce over the rings. As the liquid reduces, it forms a thick, glossy glaze that snugly adheres to the meat, embodying the ‘Nine Turns’ technique.

    Reduction Process

Crucial Tips & Insights

  • Foundation of Cleaning: Proper cleansing is pivotal. Inadequate cleaning will allow residual odors to disrupt the delicate spice harmony.
  • Nesting Method: The nesting (layering technique) imparts the dish’s distinct texture. Without it, the intestines might be too thin, losing their characteristic bite.
  • Flavors in Harmony: Achieving a balance between vinegar and sugar is vital. The vinegar adds a refreshing brightness that complements the intestine’s rich fats, while spices provide the essential bitter and spicy undertones.
  • Natural Glazing: Avoid using starch slurries for thickening. The sauce should naturally thicken through sugar reduction and collagen from the intestines.

🧪Nutritional Details (Per Serving)

  • Calories: 410 kcal
  • Protein: 17 g
  • Total Fat: 31 g
  • Carbohydrates: 14 g (mainly from rock sugar glaze)
  • Iron: Approximately 11% DV
  • Sodium: 620 mg

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