Dongbei Za Sui Tang

Za sui tang — literally 'mixed offal soup' — has been a fixture of Dongbei (Northeast China) market stalls and home kitchens since the Qing Dynasty, when nothing from the slaughtered pig was wasted through the bitter Manchurian winters. Pig stomach, heart, and liver are simmered together in a clear but deeply flavoured broth fragrant with soy and ginger, then served with sesame oil and sharp vinegar to cut the richness — a tradition of thrift and sustenance that has persisted for centuries.

Serves: 4

Ingredients

• 200g (7 oz) pig stomach, cleaned
• 150g (5 oz) pig heart, trimmed
• 150g (5 oz) pig liver
• 1.5 litres (6 cups) water or light pork stock
• 4 slices fresh ginger
• 3 garlic cloves, smashed
• 2 tbsp (30ml) Shaoxing rice wine
• 2 tbsp (30ml) soy sauce
• 1 tsp dark soy sauce
• 2 whole star anise
• 1 tsp Sichuan peppercorns
• 2 spring onions, white parts only
• 1 tsp salt
• 1 tsp white pepper

To Serve

• 2 tsp sesame oil
• 2 tbsp (30ml) Chinese black vinegar
• Fresh coriander, roughly chopped
• 2 spring onions, green parts, finely sliced
• Chilli oil, to taste

Instructions

1. Clean pig stomach thoroughly: rub inside and out with coarse salt and flour, rinse well, and blanch in boiling water 5 minutes. Drain and cut into 5cm (2-inch) strips.
2. Blanch heart and liver separately in boiling water 2–3 minutes each. Drain and rinse. Slice heart 8mm (⅓ inch) thick. Keep liver whole for now.
3. Bring stock to a boil in a large pot. Add stomach, heart, ginger, garlic, Shaoxing wine, soy sauce, dark soy sauce, star anise, Sichuan peppercorns, spring onion whites, salt, and white pepper.
4. Reduce to a gentle simmer, cover, and cook 45 minutes until stomach and heart are tender.
5. Add liver in the final 8–10 minutes — do not overcook or it will become grainy. Slice liver into strips once barely cooked through.
6. Remove star anise and spring onion whites. Taste and adjust seasoning.
7. Ladle into deep bowls. Drizzle with sesame oil and black vinegar. Top with coriander, spring onion greens, and chilli oil.

Cook's Notes: Thorough cleaning of the pig stomach is essential — take your time rubbing with salt and flour. The black vinegar is not optional; it is the crucial acid balance that makes this soup sing. For a richer broth, add a split pig trotter in step 3.