Duck intestines – a must-try street food in China that captivates everyone's taste buds.

To savor duck intestines, one must indulge in dozens of skewers to satisfy their cravings.

Duck intestines – a popular delicacy in China that everyone should wholesale.

Traditionally, duck intestines

have been a favored addition to hot pot in China. The dish boasts thin, noodle-like strands, delightfully chewy, making each bite a culinary pleasure. However, recently, grilled duck intestines have become a hot street food, winning the hearts of both locals and tourists with its three key attributes: quick – affordable – delicious.

The origin of this dish is unclear, but you can easily spot stalls selling grilled duck intestines in night markets and on the streets of Hangzhou, Suzhou, Shanghai, Beijing, and more. The sight is intriguing, with skewers arranged in front of the stalls, catching the attention of passersby. Interestingly, these skewers were originally intended for holding garbage but, due to their abundance, unintentionally became a distinctive feature of duck intestine stalls, making it easy for non-Chinese speakers to identify them.

Duck intestines are meticulously cleaned, leaving a thin layer of pho-like lining, skewered onto a long stick. Chefs marinate them with a blend of five-spice powder, oil, and various complementary spices, adding chili powder for a spicy kick, then grill them on a flat pan since the thin lining prevents them from being grilled over an open flame. Without excess fat and enhanced with a spicy flavor, you can indulge endlessly without getting bored. The aroma of these duck intestine carts fills the air, enticing tourists. It's not uncommon for someone to devour 50 skewers, and the cost is quite affordable, around 10 yuan (approximately 33,000 dong) for 20 skewers. Many jest that to truly relish duck intestines, one must buy wholesale, as just a few skewers leave you craving for more, with each bite being a delightful chew.

By Vi Yen/Star

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Reference: Travel guide Mytour

MytourAugust 17, 2018