The Pig Large Intestines or the Spicy Pork Blood Curd?

Some offerings available at a Happy Valley noodle shop. These are the kind of things that Americans tend to associate with Cantonese food (if they know anything about it all, which is pretty rare).This also conflates with the joke about the Cantonese willing to eat anything with legs - except the table! Yes hilarious I know. This is not true of course, as evidenced by the appalling number of spoiled dogs here...

Regardless, this place has a few of the more ‘unique’ local offerings on tap than the usual hole in the wall noodle shack, what I believe the British refer to as ‘offal’. We have large intestines, blood curd, ox tripe, pig liver, even pigskin (steamed not fried like pork rinds - yes pork rinds are pig skin, but you knew that, right?) to compliment the more mundane beef brisket and chicken wings. I’ve actually tried some of these dishes, like when my oldest brother mistakenly ordered cold oiled tripe in China (then insisted he really meant to get it). I’ve sampled korean blood sausage (which is similar in principle at least to the blood curd) in suburban Maryland of all places. Suffice it to say that I will be sticking with the brisket...

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