This time we will serve the braised small intestine from the restaurant. When it comes to small intestines, everyone in these four-nine cities knows about the delicious braised pork intestines. Even though Xiaochang Chenmen was a young man back then, it is not an exaggeration to describe it as "stop when you smell the fragrance, stop when you know the taste". Mei Lanfang, Tan Fuying, Zhang Junqiu and cultural celebrities all came here for braised small intestine.

Dear readers, please don’t underestimate the ingredients used in this braised small intestine. In fact, judging from the “origin”, you can find the “Su Zao Pork” in Emperor Qianlong’s imperial meal. This dish must be cooked with high-quality pork belly. Xiaochang Chen’s ancestors made a living by selling Suzhou pork. However, pork belly was very expensive at that time and ordinary people could not afford it. The Chen family used pig head meat and offal instead. The raw materials became cheap, but the cooking method was refined. In particular, the small intestine must be fresh and must be washed repeatedly with salt and alkali to remove the odor. The raw materials Put it in the pot, first cook it over high heat, and constantly remove the floating residue, then add Shaoxing wine, pepper, tempeh, aniseed, fermented bean curd and other raw materials, and also add dozens of aromatic ingredients such as angelica root, licorice, cloves, etc. to prepare and cook at the same time. The old soup. When the craftsmanship was passed down to the third generation Chen Yutian, Chen Yutian continued to improve the ancestral secret recipe. The stewed stewed dish not only had a wonderful aroma, but also the stewed small intestine was fat but not greasy, the meat was rotten but not bad, and it was cooked thoroughly but not sticky. . From this, the people in the capital gave him the nickname "Small Intestine Chen". ?