Guanchang, or “stuffed intestine,” is a time-honored street snack in Beijing, beloved for its crispy texture and rich flavor. Dating back to the Ming Dynasty, it comes in two varieties: the “large guanchang,” made from pork intestines stuffed with a batter of premium flour, red yeast rice water, cloves, cardamom, and other spices; and the “small guanchang,” crafted from a thick starch mixture, red yeast rice water, and bean curd residue. We steam both varieties, cut them into small slices, pan-fry them in pork fat until crispy, and serve them with a garlic saltwater sauce for a satisfying savory taste.
Typically, people skewer guanchang on bamboo sticks for a convenient, flavorful snack. It is crispy on the outside and tender inside.
The Qing Dynasty saw the establishment of the first guanchang shop, Fuxingju, near Houmen Bridge. Operated by a chef nicknamed “Guanchang Pu,” it became famous, reportedly attracting even Empress Dowager Cixi. Smaller vendors offered an affordable starch-based version with red yeast, known as fen guanchang, at temple fairs and markets. Steamed, sliced into diamond shapes, fried in pork oil, and served with garlic sauce, this version became an accessible treat for all.
For centuries, Beijing’s guanchang has maintained its unique charm, particularly at Chang’an Street’s renowned Juxianju and other popular local eateries.
Phoenix Lee https://chinese-tradition.com/beijing-guanchang-a-traditional-and-unique-street-snack.html