Longgui Cold Pork Tripe: Classic Hakka Cantonese Specialty
In Longgui Town, Shaoguan, there’s a magical pork tripe prepared using icy well water—the meat is tender and crisp like bamboo shoots, refreshingly light, and dipping it in sauce delivers an instantly springy, surprising texture!
1. Origin and History
This dish originates from the unique cold water resources of Longgui Town, Shaoguan. During the Qing Dynasty, villagers discovered that soaking and cooking pork tripe in cold water produced a crisp, tender texture, gradually becoming a local signature dish.
2. Cultural Significance
A “treasure of the dining table” in Shaoguan Hakka cuisine, this dish symbolizes the highest hospitality. It is often served as a starter at wedding banquets and reflects the Hakka wisdom of adapting cuisine to local conditions.
3. Ingredient Highlights
The main ingredient is fresh pork tripe, with a thickness of at least 1 cm. The key is to chill it in Longgui’s naturally cold well water. The signature dipping sauce combines sand ginger soy sauce with local peanut oil.
4. Cooking Process
After scrubbing with salt and vinegar, the pork tripe is blanched for 25 minutes, then immediately immersed in ice-cold well water for 2 hours. This rapid cooling shrinks the fibers, producing a crisp, tender texture.
5. Flavor and Texture
Cold and crisp like fresh bamboo shoots, each bite produces a refreshing crunch. There is no off-flavor, and the more you chew, the sweeter it becomes. The dipping sauce adds a subtle nutty aroma.
6. How to Enjoy It
Slice into strips and serve cold with the special sauce. Pair with Hakka stuffed tofu or steamed rice. Locals often enjoy it with a glass of Hakka glutinous rice wine to enhance the flavors.
7. Tasting Recommendations
Best experienced in Shaoguan restaurants such as “Longgui Renjia” or “Cold Pork Tripe Specialty Store.” A portion costs about 68–98 RMB. When ordering, say “Longgui Cold Pork Tripe” and request it “served chilled.”
8. Travel Tips
The English name is “Longgui Cold Pork Tripe.” Its flavor is crisp and refreshing. For those sensitive to cold, leave it at room temperature for 5 minutes before eating.
9. Easy Home Recipe
For a simple version at home, buy cooked pork tripe, blanch it, and immediately soak in ice water for 30 minutes. Dip with steamed fish soy sauce and minced sand ginger to simulate about 70% of the authentic flavor.
When traveling in Shaoguan, don’t miss this “ice-and-fire” pork tripe. The moment your teeth encounter its unexpectedly crisp and bouncy texture, you’ll be amazed at how ordinary ingredients can transform into such exquisite delicacies!
