Late-Night Grill ยท Chili-Roasted Brain
Kao Naohua (Grilled Spicy Pork Brain)
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Jiucun, the name most locals link to the dish, began as a barbecue stall in Dashiba, Jiangbei district, in the late 1990s and grew to about 20 shops in central Chongqing.
Pork brain in a foil tray, seasoned with chili, Sichuan pepper, scallion and preserved mustard root, doused in hot oil and roasted until bubbling.
Why it's made this way: A staple of Chongqing late-night barbecue stalls, which typically open from late afternoon until the early hours.
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Part of World of Street Food โ 3439 dishes from 118 countries.
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