MAIN INGREDIENTS
Although it originated from the Chaozhou province in China, pig’s organ soup is nowadays most popular in Singapore. The dish consists of pig offal, sliced pork, vegetable strips, onion leaves, and pepper. It is often served accompanied by eggs, rice, vegetables, braised tofu, or a special sauce prepared with a combination of soy sauce and chopped chili peppers.
It is believed that the secret to a good broth is the combination of saltiness and sweetness coming from hours of boiling together pickled vegetables and pork bones.
Given that it was invented out of necessity to make use of any available animal parts, fuqi feipain surprisingly became the most popular snack in Sichuan cuisine. Shavings of beef (mostly offal) are doused in spicy, mouth-numbing sauce. Typical ingredients such as beef heart, head skin, tongue, and tripe are first cooked, then thinly sliced.
Once the meat and the spicy sauce are prepared, the dish is arranged; first comes fresh celery with shavings arranged on top, next, the beef soup is poured over the whole thing, followed by a sauce that's made with chili oil, sesame seeds, and Sichuan peppercorns.
Duck blood and vermicelli soup is a traditional delicacy made by cooking vermicelli, duck liver, blood, and intestines with dried tofu, dried shrimp, ginger, sesame oil, and caraway seeds. Although the dish is consumed in many Chinese regions, it is a specialty of Nanjing, famous throughout the world for its duck dishes, which is why it is sometimes referred to as the capital of duck.
According to a popular story, a poor man in Nanjing had killed a duck and used a bowl to hold its blood. While cleaning the duck, he accidentally dropped some vermicelli into the bowl and cooked the stew afterwards. When he tasted the stew, he found it quite flavorful, and a wealthy man heard about the newly created dish, thus employing the poor man as a cook for his family.
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