Hulu Tou (Xi'an Pork Intestine Soup)

Name: Hulu Tou (Xi'an Pork Intestine Soup)
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Cuisine: Chinese
Ingredients: Pork large intestine (processed through twelve steps), to taste; Baiji flatbread (torn into pieces), to taste; Pork bones (original bones, crushed), to taste; 1 Fat hen; Cooked pork lard, to taste; Seasonings (star anise, Sichuan peppercorn, Chinese star anise, cassia bark, MSG, seasoning water), to taste

A famous Xi'an specialty said to originate from the guidance of Sun Simiao, featuring pork large intestine as the main ingredient, served with Baiji flatbread in a rich, savory broth.

3 hours

Easy

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Ingredients

Pork large intestine (processed through twelve steps) to taste

Baiji flatbread (torn into pieces) to taste

Pork bones (original bones, crushed) to taste

Fat hen 1

Cooked pork lard to taste

Seasonings (star anise, Sichuan peppercorn, Chinese star anise, cassia bark, MSG, seasoning water) to taste

Instructions

Preparing the intestine

The intestine goes through twelve steps: knead, smooth, scrape, turn, pick, return, knead again, rinse, smooth again, smooth once more, boil, and air-dry — all the grime, gaminess, and grease are thoroughly removed.

Simmering the broth

To simmer the broth, the raw bones must first be crushed so the bone fat releases and yields a milky-white liquid. Add one fat hen along with star anise, Sichuan peppercorn, Chinese star anise, and cassia bark. Bring to a boil over high heat, then drop to low and simmer until the broth becomes rich and concentrated.

Assembling the dish

When ready, cut the intestine into 'slope-blade' pieces — five or six slices per serving is plenty. Arrange them over the torn pieces of Baiji flatbread, then ladle the boiling broth over three or four times. Finish with cooked pork lard, MSG, and a splash of seasoning water.