Description
The ultimate local delicacy eatable only in Tainan mornings, where milkfish 'intestines and liver (Yu Chang)' are pan-fried ultra-crispy on an iron griddle with just salt.
Restaurants serving Pan-fried Milkfish Intestines
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We are researching restaurants that serve this dish.
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
- Fresh milkfish intestines and liver
- Salt
- Oil
- Shredded ginger
- White pepper
Instructions
- [Authentic Recipe]
- [Extreme Freshness (This is Everything)] Milkfish intestines spoil extremely fast, so fresh 'Shi Mu Yu Chang (intestines connected to the black liver)' landed/butchered at midnight is cooked in early morning eateries (freezing NG).
- Wash intestines clean, wipe moisture completely.
- Heat oil on a griddle (or pan), arrange the intestines.
- [Grilling Secret] It splatters oil violently, so cover and fry slowly on medium-high.
- Sprinkle salt halfway, grilling thoroughly until the intestines get a dark char and the liver outside becomes 'ultra-crunchy'.
- Plate, serve with shredded ginger and white pepper (*Boiled 'Tang Yu Chang' exists, but crispy 'Jian (pan-fried)' is overwhelmingly popular).
Learn more Spice, substitutes, tips
Key spices
White pepper and charred organ savoriness
Substitutes at Japanese supermarkets
Saury or Sweetfish organs (similar bitterness, different texture)
Pairing
Rouzao Fan or White Rice、Milkfish soup
Trivia
[Hardcore] The hidden king fanatically loved by locals (Tainanese), selling out faster than the 'belly (Yu Du)' at Tainan breakfast shops. The visual is too hardcore for tourists, but anyone who loves saury guts or crab miso will 100% faint from its deliciousness.
Eating tips & etiquette
[Unique Eating] Looks like a 'pitch-black charred mass', but bite bravely, catching the crispy exterior and the liver-like 'deep bitterness and richness' inside with white rice!
Allergen
Seafood