Pork Lungs in Chili Sauce (Là Jiāng Fèi Zi)

A more rustic and boldly flavored dish, it showcases the Lu cuisine’s ability to transform humble ingredients. Pork lungs are meticulously cleaned through repeated boiling and rinsing to remove any strong odors, then sliced thinly. They are then stir-fried with a flavorful sauce based on fermented broad bean paste (辣酱, là jiàng), which provides a savory, spicy, and slightly fermented depth. Chilies, garlic, and scallions are added for extra punch. The cleaning process is crucial, and the final texture should be tender with a slight chew. The robust sauce masks any remaining offal notes, creating a hearty, flavorful, and down-to-earth dish that is perfect with steamed buns or rice.