Nine turn large intestine

Nine turn large intestine is a classic dish of Shandong cuisine, known for its meticulous preparation and layered flavors. It features tender yet resilient pork intestines braised in a rich, savory-sweet sauce with aromatic spices, resulting in a glossy, deeply flavored finish. Ideal for festive banquets or formal dining occasions in Chinese culinary culture, it offers a satisfying chewy texture and complex umami depth.

Taste: Rich, savory-sweet with subtle spiciness and aromatic depth; glossy appearance, tender-chewy textureTotal Time: 约75 minutes (including prep and cooking)Servings: 2Suitable For: Adults seeking traditional banquet dishes; not recommended for young children or those with high cholesterol due to organ meat and fat contentBudget: ¥60–¥100 (depending on local pork intestine price)

Ingredients

Pork large intestine 500g
green onion 2 stalks
ginger 15g
garlic 6 cloves
star anise 2 pieces
cinnamon stick 1 small piece
Sichuan peppercorns 5 grains
dried chili 2 pieces
soy sauce 30ml
dark soy sauce 10ml
rice wine 20ml
sugar 15g
vinegar 5ml
salt to taste
cooking oil 30ml
clear broth or water 500ml

Nutrition

Calories约680 kcal per serving (500g prepared)

Protein约42g from pork intestine and aromatics

Fat约48g, primarily from pork fat and cooking oil

Carbohydrates约18g, mainly from sugar and trace starches

VitaminsB1, B2, B12, and small amounts of vitamin A and C from aromatics

MineralsIron, zinc, and selenium from organ meat

Tips

Use fresh pork large intestine rather than pre-cleaned frozen for best texture and flavor control
Do not skip the flour-and-vinegar cleaning step—it removes impurities and reduces gamey odor significantly
Simmer gently to prevent breaking the intestine segments; avoid excessive stirring during braising
The “nine turns” refers to the traditional nine-step processing method, not literal turns—focus on thorough cleaning and slow braising for authenticity

Steps

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