Jinan Fried Double Crispy (Jǐ Nán Bào Shuāng Cuì)

A specific Jinan variation of the double crispy theme, often featuring pork kidney and pork stomach. The ingredients are cut into specific shapes, blanched, and then quickly fried in oil to achieve the desired crisp-tender texture. The Jinan style typically involves a quick sauce made in the wok after frying, incorporating vinegar for a sharp tang, soy sauce for saltiness, and garlic. The dish is served immediately to maintain the crispness (cuì). It’s a celebration of texture and wok-hei (the breath of the wok), a beloved dish in local restaurants for its exciting mouthfeel and robust flavor.