If you crave fatty pork intestine, look for the red lanterns and foo dogs in the busy alley. Since the 1980s, this rustic joint has been cooking offal in 10+ ways based on Sichuanese flavour profiles. Sautéed pork intestine with Chinese patchouli has a lovely chew and tastes briny, fiery and tangy all at once. Pork intestine braised in spiced soy marinade boasts complex aromas and a mild kick. Pair with soothing radish soup loaded in nourishing sweetness.