Ya Chang (Duck Intestines)
The flavor is packed in ultra-fine tubes! Crunchy textured duck hormone
Description
Thin, tubular duck intestines. When cooked, they develop a highly satisfying 'crisp' and 'crunchy' texture, carrying an abundance of the spicy braising liquid.
Restaurants serving Ya Chang (Duck Intestines)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Duck intestines
- Chili
- Sichuan peppercorn
- Ginger
- Cooking wine
Instructions
- Turn intestines inside out and wash exhaustively to remove odor.
- Blanch quickly in special spice sauce (overcooking makes them tough).
Learn more Spice, substitutes, tips
Key spices
Sichuan peppercorn、Ginger
Substitutes at Japanese supermarkets
Pork intestines (but duck is thinner and crispier)
Pairing
Beer / Rice
Trivia
[Trivia] Looks like long, thin noodles, completely different from Japanese Yakitori offal. The 'squeaky' sound when chewed is highly addictive.
Eating tips & etiquette
[Unique Eating] Eaten cold as Luwei, or famously used in Hot Pot by dunking them in the boiling soup for just a few seconds (Seven up, Eight down method).
Allergen
Wheat, Soybeans