Guiyang griddled pork brain

GET TO KNOW THE DISH

What goes into it?

Explore some key ingredients below. Preparations may use additional seasonings and ingredients.

A Guiyang version uses chili oil instead of dry chili powder; other seasonings and chili strength can vary by preparation.

Typical ingredients

Pork brain猪脑

Generated guide illustration of cabbage.

Cabbage卷心菜

Generated guide illustration of soy sauce; not a restaurant or product photograph.

Soy sauce醬油

AI-generated ingredient illustration of fresh scallions, with white bulbs, roots, and tubular green leaves.

Scallions葱

AI-generated ingredient illustration: three whole red chilies preserved in brine.

Pickled chili泡椒

AI-generated ingredient illustration: dried red chili pods, including a broken pod and its seeds.

Dried red chilies干红辣椒

Recipes vary by restaurant.

How does it taste?

Savory and pungent.

Chili heat
Texture: Jelly-like.
How it’s made: Griddle in a leaf.

A Guiyang version uses chili oil instead of dry chili powder; other seasonings and chili strength can vary by preparation.

A CONNECTION TO PLACE

Origin & regional roots

Explore regional food

Associated with Guizhou.

Ask if they have it first

ASK IF IT'S AVAILABLE

请问你们有贵阳烤脑花吗？

Do you have this item?

A LITTLE SOMETHING TO READ

Story & history

A Guiyang Writer’s Path to Grilled Pork Brain

This account describes a tradition or story, rather than an established historical fact.

Guiyang writer Zhou Zhijiang recalls first tasting brain at university in the mid-1990s, adding beef or sheep brain to a bowl of offal rice noodles. Years later, after overnight newspaper shifts, he came to enjoy grilled pork brain at barbecue stalls for its soft, rich texture. His memory follows two different dishes and stages of life: a noodle-shop extra, then late-night barbecue.