A beloved offal across Chinese cuisines: Sichuan
干煸肥肠 (dry-fried), Shandong
九转大肠 (nine-turn braised), Cantonese
卤肥肠 (master-stock simmered). Properly cleaned, it has a chewy 'Q' texture and rich aroma; the smell of poorly cleaned
肥肠 is the classic test of an offal cook.
