Longgui Cold-Water Pig Stomach

Longgui Cold-Water Pig Stomach

　　In the 1960s, rural farmers in China were subject to a "buy six, keep four" policy for self-raised pigs, and private slaughtering was strictly prohibited. One farmer happened to encounter an inspection by a "food station" work team. To destroy evidence, he threw all the slaughtered pork and pig stomachs into a well behind his house to hide them. The next day, after the work team had left, he retrieved them and found the pig stomach incredibly crisp and tender. He discovered that soaking the pig stomach in cold water made it even more delicious. This cooking method has been passed down to this day, earning the dish the beloved name "Longgui Cold-Water Pig Stomach," which has captivated many food enthusiasts at first taste.

　　This dish is prepared by boiling it over high heat and then soaking it in cold water (specifically using the area’s icy well water). The pig stomach is thoroughly cooked and then seasoned with quality ingredients, resulting in a richly aromatic, sweet, and uniquely flavorful dish. The exact cooking method is a closely guarded secret, so the most authentic version can only be enjoyed in Longgui.

　　Secrets to Making Cold-Water Pig Stomach

　　"Cold-Water Pig Stomach" is made by soaking fresh pig stomach in alkali, boiling it, and then cold-soaking it. The finished dish is snow-white in color, plump and thick, with a delicious taste that is beloved by many diners. Although the method may seem simple, making this dish truly well is not easy. Below, based on personal experience, I’ll share some tips for making Cold-Water Pig Stomach for your reference.

　　1. Ingredient Selection: Choose fresh pig stomach that is white, thick, and free of off-odors. Only such pig stomach can achieve the desired qualities of whiteness, thickness, and flavor.

　　2. Initial Processing: First, clean the pig stomach and remove any attached fat. Then turn it inside out, briefly blanch it in boiling water, and remove it. Next, scrape off the white membrane with a knife, place it in a basin, add water and baking soda, and soak for about 2 hours. After that, blanch it again in boiling water, then remove it, scrape and wash it clean, and rinse it in clean water for about 3 hours until the alkaline taste is completely gone.

　　Note:

　　1. When blanching the pig stomach in boiling water, just lightly scald it and remove it immediately. Do not cook it through, otherwise it will be difficult to remove impurities and odors, affecting the texture of the final dish.

　　2. For soaking the pig stomach, use about 2% baking soda by weight of the pig stomach (e.g., 20 grams of baking soda for 1 kilogram), and enough water to fully submerge it.

　　3. Boiling

　　Place the pre-processed pig stomach in a pot of water, add ginger, scallions, celery (lightly smashed), and cooking wine. Cover and boil over high heat for about 1 hour.

　　Only high heat should be used when boiling the pig stomach—low heat won’t allow it to expand properly.

　　The pig stomach should be cooked until tender yet still firm. Avoid overcooking, or the dish will fail. To test, press the pig stomach with your finger—it should be springy, and a chopstick should be able to pierce it easily. That’s the right level of doneness.

　　4. Cold Water Soaking

　　After boiling, remove the pig stomach, rinse it with cold boiled water, and then soak it in cold water for 5–6 hours until it becomes white and swollen.

　　Cold water soaking is a critical step in making Cold-Water Pig Stomach—don’t overlook it.

　　Make sure the soaking time is sufficient. Only when the pig stomach absorbs enough water to reach saturation will the final dish be plump, white, and have the best texture.

　　5. Slicing and Seasoning

　　Remove the soaked pig stomach, drain the water, slice it into thick pieces, and arrange neatly on a plate. Drizzle with spicy-sour sauce or sand ginger oil, then sprinkle with toasted sesame seeds to finish.

　　Spicy-Sour Sauce: Mix pepper powder, ginger juice, Zhejiang red vinegar, Maggi soy sauce, fish sauce, MSG, chili oil, garlic oil, and sesame oil together until well blended.

　　Sand Ginger Oil Sauce: Mix sand ginger powder, oyster sauce, ginger juice, MSG, chicken essence, sesame oil, and toasted peanut oil together until well blended.