At the table
Try a small piece, then mix in radish, coriander and a little chili sauce to taste.
This is pork offal. Check sauces for allergens and let hot pieces cool before eating.
Seasoning and tenderness vary. Chili sauce may come separately; ask about chili already in the dish.
GET TO KNOW THE DISH
What goes into it?
IN THE APP
Get to know every ingredient.
Explore what goes into a dish and how each ingredient shapes its flavor.
How does it taste?
Rich, savory and aromatic; chili sauce adds heat.
- Chili heat
- 1/5
- Texture
- Tender, springy pieces with some chew; softness varies.
A CONNECTION TO PLACE
Origin & regional roots
Chongqing
Associated with Chongqing.
About this regional connection
Chongqing: Local sources identify 梁平烂肥肠 with Liangping District, Chongqing; this supports association, not exclusive origin or current availability.
Ask if they have it first
请问你们有梁平烂肥肠吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Liangping lan feichang, pork intestines with a bright tableside finish
This account describes a tradition or story, rather than an established historical fact.
Liangping lan feichang is a hot braise of pork intestine. One local way of serving it sets out three small dishes—shredded radish, cilantro and chili sauce—to mix in at the table, often with steamed rice. The sharp, fresh additions lift the rich offal, and each diner can adjust the heat and crunch of a bite. The dish is also included among Liangping’s entries in Chongqing’s Yuwei 360 Bowls regional-food selection. Its preparation is listed as a district-level intangible cultural heritage craft in Liangping.
Traveler experiences
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