草头圈子Braised Intestines with Clover: A Hidden Gem of Shanghai Cuisine

Dear food adventurers, if you think Chinese cuisine is only about Mapo Tofu or Peking Duck, then Caotou Quanzi (草头圈子 / Braised Intestines with Clover) will open the door to an entirely new world! This underrated treasure from Shanghai is beloved by locals but often overlooked by international travelers. Today, let’s unveil its secrets and taste a slice of Old Shanghai’s luxury and refinement.

1. History: Wisdom Born from Shanghai’s Dockside Culture

This dish first appeared in the early 20th century, when Shanghai’s dock workers needed affordable yet high-energy meals. They combined inexpensive pork intestines (quanzi) with a common field green (caotou, clover), then braised everything in the city’s signature “浓油赤酱” (rich, caramelized soy sauce). Over time, clever Shanghainese chefs refined the recipe and elevated it to the dining tables of upscale restaurants—a classic example of Shanghai’s culinary philosophy: turning the ordinary into elegance.

2. Cultural Meaning: A Hidden Jewel of Shanghainese Food

Known as one of the “double treasures” of authentic Shanghainese cuisine, Caotou Quanzi represents the perfect blend of street flavor and refinement. Unlike soup dumplings (xiaolongbao), it isn’t world-famous—but among locals, it’s a subtle sign of sophistication. To order this dish is to prove you’re a true connoisseur of Shanghai food culture.

3. Ingredients: An Unexpected Marriage

• Main Ingredients:
  • Quanzi (Intestines) – The thickest part of pork intestines, carefully cleaned, yielding a chewy yet tender texture.
  • Caotou (Clover Greens) – Fragrant, slightly bitter greens that cut through the richness of the meat.
• Signature Seasoning: Soy sauce, Shaoxing wine, and sugar—the holy trinity of Shanghai cooking. The result? Glazed, ruby-red intestines paired with vibrant green clover: a feast for both eyes and palate.

4. Cooking Process: Precision Behind the Scenes

The beauty of this dish lies in its careful preparation:

• Cleaning the intestines: Traditionally scrubbed with salt and vinegar to remove odor (don’t worry—restaurants handle this expertly).
• Simmering: Intestines are first blanched, then braised slowly with soy sauce, wine, and sugar for over an hour until tender.
• Quick-frying the greens: Clover is flash-fried in hot oil for just 10 seconds to lock in freshness.
• The Grand Finale: Clover at the bottom, braised intestines on top—a culinary duet, like a two-person dance on your plate.

5. Flavor: Layers of Surprise

Every bite offers three dimensions of taste:

• The intestines – Soft, bouncy, infused with sweet soy and a hint of Shaoxing wine.
• The greens – Refreshing, slightly bitter, perfectly balancing the richness.
• The sauce – A sweet-savory glaze that makes it a “rice killer”, irresistible with steamed rice.

Even diners who normally avoid offal often fall in love with this unexpected combination.

6. How to Eat: The Golden Pairing of Shanghai Cuisine

Always pair Caotou Quanzi with a bowl of fluffy white rice to soak up the sauce—that’s where the soul of Shanghai cooking truly shines. Locals also love enjoying it with a warm pot of Shaoxing yellow wine, savoring the slow rhythm of a Shanghai evening.

7. Where to Try It in Shanghai (2025 Recommendations)

Caotou Quanzi is a mid-priced delicacy (around 60–100 RMB per portion) often found in authentic Shanghainese restaurants. Top picks include:

• Lao Zheng Xing Restaurant (Nanjing East Road) – A century-old eatery, famous for its melt-in-your-mouth intestines.
• Shanghai Club (Xintiandi) – Stylish and refined, perfect for first-timers.
• Lanxin Restaurant (Jinxian Road) – A local favorite, offering down-to-earth flavors.

👉 How to order: simply say “Yí fèn cǎotóu huānzi” (一份草头圈子).
👉 If you prefer a lighter version, ask for “shǎo yóu” (少油 / less oil).

8. Traveler’s Tips

• English Name: Braised Intestines with Clover, or Shanghai-style Pork Intestines with Greens.
• Be Adventurous: Don’t let the word “intestines” scare you—restaurants clean and cook them so well that there’s no unpleasant taste.
• Fun Fact: Clover was once used as horse feed, but Shanghainese cooks transformed it into a culinary star—proof of Shanghai’s ingenuity and love for food.

Quick Home Recipe (Simplified)

Clean pork intestines with flour and vinegar, blanch, then braise with soy sauce, Shaoxing wine, sugar, scallions, and ginger until tender. Stir-fry clover separately, place at the bottom of the plate, and top with the braised intestines. Done!

Conclusion: True Foodies Dare to Try!

Caotou Quanzi is more than just a dish—it’s a window into Shanghai’s unique culture: refined yet down-to-earth, traditional yet inventive. It may push you out of your comfort zone, but isn’t that what travel is all about?

Next time you’re in Shanghai, order a plate of Braised Intestines with Clover with a pot of Shaoxing wine. You’ll not only prove yourself a bold foodie but also discover flavors richer and more surprising than you ever imagined. Add this to your must-try Shanghai food list, and let your culinary adventure begin!