Dirty stew, fried belly, fried liver, why do areas with long cooking culture prefer to eat internal organs?

I don't know when the fried liver was served with steamed buns, especially when "Old Beijing" solemnly told me to pick up the bowl and drink it in circles. It is said that a few years ago, the American Vice President's family came to Beijing to try local special snacks, so hundreds of Chinese and foreign armed police stood at the door of the Drum Tower "Yao Ji Fried Liver" just for the family to eat a bowl of authentic viscera safely. But the facts are disappointing. It is said that Biden only ate a few steamed buns. As for fried liver, he studied it for a long time before putting it down. This shows that people still have prejudices about internal organs, or people who eat internal organs. The food documentary ugly Food (Ugly

There is a story that a Chinese restaurant in a small town with few immigrants in the United States sells more braised large intestine than fried rice, spring rolls and sweet and sour pork. To my surprise, how did the mentality with a little cultural curiosity eventually turn into a preference for "visceral" ingredients?

Fried liver and tripe are equally famous, but the situation is different, perhaps because this kind of tripe has already become a part of hot pot culture. People who simply crave for taste use sesame sauce to cover up the smell and explore different elasticity. Anyone who has been to Jin Shenglong knows that the boss is a traditional craftsman and likes to wear retro clothes. He divided the fried tripe into more than a dozen varieties, such as louver, tripe, thick head, louver tip, scattered Dan, tripe core, tripe collar, mushroom head and food letter. Among them, the gourd head is the most extreme part, and it is also full of strong rancid smell. I have a friend named Qi, from Taiwan Province Province. He is a wine lecturer. He has been in Beijing for many years, and every time he goes to eat fried tripe, he takes a wine glass and a bottle of iced Chablis. The owner of the tripe shop thought he was crazy, and Xiao Qi said it was a pity that he didn't drink Chablis.

In my early years, I had a friend who played in a band, worked as a teacher, and later worked as a fitness coach for a while. Later, he disappeared. The last time many friends saw him was at Beijing TV Station. He appeared in a food program in a clean white coat and taught people how to make tripe. The subtitle below is trippy Feng, the first generation descendant. It seems that Beijingers have a "natural" ability to eat internal organs. It is not an exaggeration to say this. Some people seem to find a special taste in their internal organs, such as stinky tofu, stinky mandarin fish, blue cheese, Japanese stinky dried fish, Swedish pickled herring and so on. This may be a kind of food interest that is suppressed first and then promoted, and it is also a "fetish aversion" in different food cultures.

Zangfu is always a hard word to say, but it can't be bypassed. American program "Strange"

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Zimmern) tried to defend the internal organs, only to find that China's "dirty" is still a polyphonic word, and its meaning is easy to leave a horrible impression on people. However, if you quote the foie gras in Paris, you will also find the high-grade feeling of visceral cooking. What really broke my understanding of internal organs was the dish "streaky chicken". I have had similar practices in Guangdong and Lyon, France. Chefs always put chicken in the pig's belly to let the white meat absorb the smell of internal organs. The difference is that the pork belly of French cuisine is eventually discarded, while the pork belly of Guangdong is a part of the staple food. These two dishes once came from the countryside and were all the rage. Orthodox French cuisine included them in the menu, and Gallnut Chicken also opened branches all over China. I seem to find a sense of * * * in traditional cooking. The longer the cooking culture is, the more attention is paid to eating internal organs, and their cooking methods for internal organs are also varied.