The Shandong culinary school is known for two local styles, those of Jinan, the provincial capital, and Jiaodong. The Jinan style is characterized by stir-frying, stewing, and frying, aiming for a mild, crispy, and tender flavor.
This dish originated in the city of Jinan and is associated with Du, the owner of a well-known restaurant called Jiuhualin, which was famous for having highly skilled chefs, especially experts in preparing pig entrails, notably the braised large intestine in sauce.
The chefs took great care in washing the large intestine thoroughly, then boiling it with a variety of spices. They cut it into pieces and cooked it in a sauce with different seasonings.
Over time, the cooking method was modified; after boiling it in hot water, they cooked it over low heat, fried it, and finally stewed it with sauce, resulting in a delicious pink-colored stew with a rich flavor.
One day, several friends visited Du’s restaurant and had the opportunity to taste this exquisite dish, leaving them impressed. Among the diners was a distinguished person from the former imperial examination system of the Ming and Qing dynasties, who named this dish "Intestine Jiuzhuan," explaining that "Jiu" (9) signifies good luck, and "Jiuzhuan" refers to many twists, indicating the complicated process involved in preparing this dish.
