Offal, often referred to as the "forgotten parts" of meat, plays an important role in Chinese cuisine and reflects a deep-rooted philosophy of ingenuity and respect for the animal. From pig ears to cow stomachs, these parts of the animal, which may seem unconventional or even unappetising to some, have been transformed into prized delicacies through centuries of culinary tradition. This nose-to-tail approach not only reduces waste, but also celebrates the full utilisation of the animal, a practice deeply rooted in Chinese history and culture.
The Chinese tradition of eating offal dates back thousands of years and is characterised by the cultural and philosophical principles of frugality and respect for life. In ancient China, food shortages and the need to make the most of available resources led to the widespread utilisation of all parts of an animal. Nothing was wasted; every part had its purpose and value.
This practice is closely linked to Confucian principles, which emphasise harmony and balance. In the culinary world, this means that all parts of an animal are utilised to maintain balance and avoid waste. Offal was, and still is, considered an important source of nutrition, providing vital nutrients that would otherwise be lacking in a diet limited solely to muscle meat.
Pig's ears are a popular cold dish in Chinese cuisine, especially in the provinces of Sichuan and Hunan. The ears are often cut into thin slices, marinated and served as an appetiser. The crispiness of the cartilage contrasts with the tenderness of the surrounding meat, creating a unique texture that is much appreciated.
Chicken feet, also known as "phoenix claws", are often served in dim sum restaurants. They are usually stewed in a savoury sauce until they are soft and the collagen-rich skin becomes soft and gelatinous. Chicken feet are considered good for the skin and joints due to their high collagen content.
Duck tongues are a delicacy that is often eaten in regions such as Shanghai. They are small, tough and have a tiny bone in the centre. Duck tongues are usually fried with spices and are a popular snack or appetiser, especially in high-end restaurants.
Tripe, or cow stomach, is a staple in many Chinese stews. Tripe is known for its chewy texture and absorbs the flavours of the broth it is cooked in, making it a versatile and flavourful addition to any stew. In some regions, it is also fried with vegetables and spices.
Ox tongue is prized for its tender texture and rich flavour. It is often braised, grilled or thinly sliced and served cold. In Chinese cuisine, ox tongue is often seasoned with spices and herbs to bring out its natural flavour.
These parts of the animal are frequently used in traditional Chinese medicine and are said to have a health-promoting effect, particularly to increase vitality and potency. They are usually prepared in soups or stews, often in combination with other medicinal ingredients to create a tonic.
In China, interest in traditional foods is growing - including offal. Many people want to reconnect more strongly with their cultural roots. This return is part of a global trend. Chefs and food enthusiasts are increasingly focussing on the "nose-to-tail" approach. They want to avoid food waste and cook more sustainably.
In the past, dishes with offal were considered simple or even poor people's food. Today, modern chefs are reinterpreting them and serving them in upscale restaurants. This change shows how tradition and modernity meet in Chinese cuisine. Old techniques are preserved - but adapted and celebrated to suit modern tastes.
The use of offal in Chinese cuisine is more than just a culinary choice; it is an expression of a deep cultural and philosophical heritage. By using all parts of the animal, Chinese cuisine not only minimises waste but also honours the life of the animal. This is a practice based on a centuries-old tradition. Offal is increasingly finding its place in modern cuisine. These are a reminder of the importance of ingenuity, respect and the rich culinary history that defines Chinese food culture.
