Shandong Sea Intestine Rice, or “Hai Chang Lao Fan (海肠捞饭),” is a distinctive dish that embodies the rich culinary traditions of the Jiaodong Peninsula. Its origins trace back to the humble meals of fishermen, particularly in coastal villages like Yantai, where sea intestines were readily available and highly nutritious. Over time, this simple dish has evolved into a popular delicacy, maintaining its traditional roots while incorporating modern culinary innovations.
Ingredients and Components
The primary ingredient in Shandong Sea Intestine Rice is fresh sea intestines, which are complemented by a variety of flavorful accompaniments. Key ingredients include:
- Main Ingredient: Fresh sea intestines
- Additional Ingredients: Pork belly (with a balanced fat-to-meat ratio), Chinese chives, scallions, eggs, diced carrots, cucumber, and ham (the specific vegetables and seasonings may vary by region).
- Seasonings: Salt, cooking oil, chopped scallions, minced ginger, oyster sauce, light soy sauce, and cornstarch mixed with water for thickening.
Preparation Method
The preparation of Shandong Sea Intestine Rice involves several meticulous steps:
- Ingredient Preparation: Start by selecting fresh sea intestines, removing any innards, and thoroughly cleaning them before cutting them into small pieces. Prepare the diced pork belly, chives, and scallions as well.
- Fried Rice: In a hot pan, add oil and stir-fry the egg yolks and cooked rice with a pinch of salt until the rice is golden and well-mixed, creating delicious egg fried rice.
- Sautéing Ingredients: In another pan, heat some oil and cook the minced pork belly until it changes color. Then, add the scallions and minced ginger to release their aroma. Next, incorporate the chopped chives, diced carrots, cucumber, and ham, stir-frying them until evenly mixed.
- Cooking Sea Intestines: Add the prepared sea intestines to the hot oil and quickly stir-fry to preserve their tender, crisp texture. Season with oyster sauce and light soy sauce to enhance the dish’s flavor.
- Thickening Sauce: Finally, pour the cornstarch mixture over the cooked ingredients to thicken the sauce, ensuring a rich and cohesive texture. Serve the sea intestines and sauce over the fried rice, blending the flavors beautifully.
Taste and Flavor Profile
Shandong Sea Intestine Rice is celebrated for its tender, juicy, and sweet taste. The fresh crunch of sea intestines harmonizes with the rich flavors of pork belly, while the golden egg fried rice and assorted vegetables contribute to a visually appealing dish. Each bite offers a delightful contrast of textures and flavors—the sweetness of the rice melds with the umami richness of the sea intestines, creating a memorable culinary experience.
