Shaoguan Chilled Pork Tripe 韶关冷水猪肚
Shaoguan Chilled Pork Tripe is featured among the local specialties of Guangdong.
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Shaoguan Chilled Pork Tripe (韶关冷水猪肚) is pig's stomach that is washed and blanched, steeped in cold water, then cut up and dressed with sizzling hot oil. It goes by the name Longgui cold-water tripe, after Longgui (龙归), a town now in Wujiang District (武江区) of Shaoguan (韶关) in northern Guangdong, where it was first served as a restaurant dish in 1980.
Where it comes from
The Yangcheng Evening News (羊城晚报) credits the dish to Qiu Xuezhang (邱学章), who lived on Longgui's old street. More than ten years before opening his own place he cooked for a geological survey team. One hot summer day, with no refrigerator and some tripe that could not be used that day, he cleaned and blanched it and left it steeping in mountain spring water. The team's leaders held a banquet the next day, and the tripe he served from the cold water was well received.
In autumn 1980 Qiu turned his old family house on Longgui's old street into the Meiweixiang Restaurant (美味香饭店) and made cold-water tripe its signature dish. As the dish became known, restaurants in Qujiang (曲江) and Wujiang sent cooks to learn it from him. Longgui itself takes its name from five ridges that surround the town, likened by earlier generations to five dragons returning home.
How it is made
In Qiu's method the tripe is washed and blanched, then left to soak in cold spring water. It is lifted out, drained, cut into small pieces and laid out in neat rows on the plate, and a hot seasoned oil is poured over just before serving.
How it is eaten
A Shaoguan profile on the local-gazetteer site of the Chinese Academy of Social Sciences puts Longgui cold-water tripe among the non-spicy dishes offered to visitors who cannot take the heat of the city's chilli-laden cooking, next to Datang braised pork belly (大塘扣肉).
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-23. Recipes and servings vary between kitchens.