鸭肠 (yācháng) · duck intestines

Meanings

1 duck intestines

About the ingredient

Duck intestines, creamy white and crisp. Swished in boiling hot pot broth for about ten seconds so they stay crunchy, they are a Sichuan and Chongqing favourite; they are also braised, stir-fried and served cold.

Used in 2 dishes

鸭血粉丝 yāxuèfěnsī

火锅 huǒguō

Characters

Examples

HSK 7-9

吃火锅的时候，我最爱鸭肠和毛肚。

Chī huǒguō de shíhou, wǒ zuì ài yācháng hé máodǔ.

When I eat hot pot, my favourites are duck intestines and beef tripe.

HSK 7-9

鸭肠稍微卷起来就可以吃了，涮久了就不脆了。

Yācháng shāowēi juǎn qǐlai jiù kěyǐ chī le, shuàn jiǔ le jiù bú cuì le.

Duck intestines are ready as soon as they curl a little; leave them in too long and they lose their crunch.

Tips

usage

A hot pot staple in Sichuan and Chongqing, held in the boiling broth for only a few seconds. It is also one of the duck parts in Nanjing's 鸭血粉丝, with 鸭血 and 鸭肝.