Fresh pork offal

Fresh pork offal

　　When you come to Panyu, you’ll notice an interesting phenomenon: almost every eatery advertises “fresh pork offal” to attract customers. Then it dawns on you: why do restaurants in Guangzhou boast slogans like “No need to go to Panyu for pork offal,” or even market themselves as serving “Panyu-style pork offal”? It turns out that fresh pork offal has become a signature dish of Panyu cuisine.

　　　　Since the mid-1990s, some eateries in Panyu began offering a range of fresh pork offal dishes, including salt-braised pig stomach, spicy pig intestines, ginger-infused offal, and more. Before long, these dishes became widely popular across the Pearl River Delta region.

　　　　The best time to enjoy pork offal is at midnight, when restaurants have just bought fresh offal from the slaughterhouse, making the dishes especially delicious and tender. If you see tour groups heading out for late-night snacks at midnight, they’re definitely going for the fresh pork offal. At this hour, restaurants often set tables outdoors, where people enjoy steaming bowls of pork offal congee and stewed pork offal under the cool night air — a local sight to behold.