Beijing Diet- Guan Chang
By admin on 2015-01-29

灌肠 [Photo: Guan Chang]

灌(guàn) 肠(cháng)

灌肠，灌肠是北京人爱吃的小吃，也是一种大众街头小吃。

灌肠在明朝开始流传。《故都食物百咏》中提到煎灌肠说：“猪肠红粉一时煎，辣蒜咸盐说美鲜。已腐油腥同腊味，屠门大嚼亦堪怜。”老北京街头常有挑担小贩经营此食品。有记载：“粉灌猪肠要炸焦，铲铛筷碟一肩挑，特殊风味儿童买，穿过斜阳巷几条。

 灌肠分两种：一种为大灌肠，用猪肥肠洗净，以优质面粉、红曲水、丁香、豆蔻等10多种原料调料配制成糊，灌入肠内，煮熟后切小片块，用猪油煎焦，浇上盐水蒜汁，口味香脆咸辣。 另一种叫小灌肠，用淀粉加红曲水和豆腐渣调成稠糊，蒸熟后切小片块，用猪油煎焦，浇盐水蒜汁食用。 灌肠外焦里嫩，用竹签扎着吃，颇显特色。

老北京的灌肠以长安街聚仙居的为最好。

Guan Chang(Filled Sausage)

This special sausage is made of flour or starch mixed with flavorings. You could cut the sausage into small cubes then fry them. The ingrediants go with the sausage is mashed garlic. Usually you may use small bamboo sticks for better convenience.

How to cook it?

Ther are two kinds of way to prepare Guan Chang.

One is to mix prepare Da Guan Chang.

Mix flour, red koiic, clover, round cardamom and other seasonings.

Put in the flour mix into sausage.

Boil the sausage.

Cut the sausage in piece.

Fry the pieces and sift salty water and garlic juice.

The other one is Xiao Guan Chang.

Mix starch, red koiic and soybean residue in water.

Cut the ready mixture in pieces.

Play lard oil in wok and fry the mixture.

Sift salty dripping and garlic juice.