Hulu Tou

Hulu Tou

　　 Hulu Tou originated from the Song Dynasty dish “Pan-Fried White Intestine” and has been passed down through the ages. The main ingredients are pig large intestines, pig stomach, and pork intestines, which are cleaned of any strong odors, then boiled with seasonings to make a broth, and finally cooked with flatbread in the soup. The broth is rich and flavorful, delicious and aromatic. It is a high-saturated fat and high-cholesterol food. With a deep flavor, tender and smooth taste, rich without being greasy, it is suitable for all ages.

Chunfasheng Steamed Bun Restaurant has added a new ‘Seafood Hulu Tou,’ incorporating ingredients such as sea cucumber, squid, and shredded chicken, making the taste even more delicious. Milk Soup Pot Fish originates from the Tang Dynasty imperial dish ‘Milk-Brewed Fish.’ Featuring Yellow River carp as the main ingredient, it uses chicken, duck, pork knuckle, and ribs to simmer a white broth, which is then served in a bronze hot pot. When served, it is heated with Xifeng wine, and fish pieces are eaten dipped in ginger-vinegar sauce. The fish is tender, and the broth is flavorful.

Hulu Tou is a unique snack in Xi’an. It shares similarities with Yangrou Paomo (lamb stewed with bread), such as the practice of breaking the bread by hand, but its main ingredient is not lamb — it’s pig intestines. Legend has it that Hulu Tou originated in the Tang Dynasty when the famous physician Sun Simiao dined at a small shop in Chang’an that specialized in pig intestines. He found the dish too greasy and fishy. Upon learning that the preparation method was improper, he shared his secrets and left behind a medicinal gourd for the shop owner to season the dish. To show his gratitude, the shop owner hung the medicinal gourd prominently at the entrance, and the dish, formerly called “Za Gao,” came to be known as “Hulu Tou.” (Xi’an)