Pig's organ soup
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| Origin | |
|---|---|
| Place of origin | China |
| Region or state | Chaozhou |
| Details | |
| Type | Soup |
| Main ingredient(s) | Pig offal (liver, heart, intestines, stomach, tongue, blood cubes, pork meat, vegetables, Chinese lettuce onion leaves, pepper |
Pig's organ soup (simplified Chinese: 猪杂汤; traditional Chinese: 豬雜湯; pinyin: zhū zá tāng; Pe̍h-ōe-jī: ti-cha̍p-thng, tu-cha̍p-thng) is a Malaysian and Singaporean soup originating in Teochew/Chaozhou, China. The dish is a clear and refreshing soup; the reason why sometimes referred just as chheng-thng (清湯), served with other optional side dishes as well as rice. The broth is boiled from a mix of pig offal including liver, heart, intestines, stomach, tongue, blood cubes, as well as pork meat slices, strips of salted vegetables, celtuce and a sprinkle of chopped onion leaves and pepper.[1][2] Side dishes include braised tofu puffs, and eggs and salted vegetables sometime are served. The meal is usually served with a special chili sauce or soy sauce with chopped hot chili.
See also
References
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