Braised Intestines in Brown Sauce (Jiǔ Zhuǎn Dà Cháng)

A legendary and complex dish from Jinan, Nine Turn Intestines is a masterpiece of texture and flavor, representing the pinnacle of Lu cuisine’s braising techniques. Its name poetically alludes to the intricate and time-consuming cooking process, which involves cleaning, boiling, braising, and simmering the intestines multiple times—figuratively “nine turns”—until they achieve an unparalleled tenderness. The dish is renowned for its rich, savory, slightly sweet, and aromatic brown sauce, made from soy sauce, sugar, vinegar, and numerous spices like star anise and ginger. Each bite of the intestine is incredibly succulent, with a springy yet melt-in-your-mouth quality that absorbs the profound flavors of the sauce. It is often garnished with cilantro. The preparation demands immense skill to remove any undesirable odors while perfectly tenderizing the tough ingredient, transforming it into a luxurious delicacy. It’s a true test of a chef’s patience and expertise, offering a deeply comforting and hearty experience that is both bold and refined.