Description
A Heibai Qie staple combining elasticity and crispness, where 'Cui Guan' (pork heart blood vessels/aorta) is boiled, chilled, and eaten with shredded ginger and sauce.
Restaurants serving Scalded Pork Aorta
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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
- Pork aorta(Cui Guan)
- Thick soy sauce
- Garlic
- Shredded ginger
- Sesame oil
Instructions
- [Authentic Recipe]
- [Identity of Cui Guan] Prepare the thick blood vessels around a pig's heart, the 'Aorta (Cui Guan)'. Carefully remove fat and wash well.
- Boil water with scallions, ginger, and wine.
- Boil Cui Guan for '30-
- mins' until it reaches an exquisite elasticity, neither too hard nor too soft.
- Immediately shock in ice water to tighten (making it 'Cui = crispy' as the name implies).
- Cut into bite-sized rings or diagonals.
- Plate, pour Taiwan's 'Jiangyou Gao (sweet thick soy sauce)', grated garlic, and sesame oil.
- Serve garnished with massive shredded ginger.
Learn more Spice, substitutes, tips
Key spices
Strong garlic and ginger aroma
Substitutes at Japanese supermarkets
Pork stomach (Gatsu) or Squid (texture sub)
Pairing
Ganmian (soupless noodles) or Lu Rou Fan
Trivia
[Hardcore] The thick, white, macaroni-like tubes in the Heibai Qie glass case. Almost tasteless and odorless; a cut purely for enjoying 'sauce flavor and intense bite'. Ordering this earns a nod of respect from the shop owner as a true Taiwan connoisseur.
Eating tips & etiquette
[Unique Eating] Top the squid-ring-like Cui Guan with sweet soy sauce and ginger, simultaneously enjoying its rubbery elasticity and crisp, clean bite!
Allergen
Pork, Soy, Wheat, Sesame