Pig fallopian tubes
| Type | stir-fry |
|---|---|
| Course | main course |
| Place of origin | Malaysia |
| Serving temperature | hot |
| Main ingredients | pig fallopian tubes |
| |
Pig fallopian tubes (Chinese: 生肠; pinyin: shēng cháng; Cantonese: sang cheong) is a traditional, Malaysian stir-fry dish.
Preparation and description
[edit | edit source]The dish is prepared by stir-frying fallopian tubes (sometimes the uterus)[1] of pigs and serving chopped with vegetables and sauce such as Kung Pao sauce[2] or soy sauce with ginger and onions;[3] the meat is relatively flavorless but is a good vehicle for the sauce. Other protein sources such as dried shrimp may be added.[4] The texture of the meat has been described as combining crunch with springiness.[1][2]
Although traditional, the dish is not often served in Singapore.[4]
Cultural impact
[edit | edit source]Consumption of pig fallopian tubes is said to have a beneficial effect on women's fertility.[4]
The dish is sometimes imprecisely referred to as pig intestine.[5][3]
References
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