The stir-fried crispy pork and chicken gizzard, belonging to Shandong cuisine, originated in the middle period of the Qing Dynasty and requires a dish that is rich in color, aroma, taste, and shape, mainly using the method of quick stir-frying in hot oil. The authentic preparation of stir-fried crispy pork and chicken gizzard is extremely difficult, with very strict demands on fire control: one second under and it's undercooked, one second over and it's no longer crispy.
The stir-fried crispy pork and chicken gizzard was initially called 'exploded double slices,' but because customers praised the dish as being both crisp and tender, it was renamed stir-fried crispy pork and chicken gizzard. The term 'crispy' also comes from the fact that the dish is made with pig tripe and chicken gizzards, both of which contain a significant amount of water, earning the dish its name for being exquisitely tender and crisp.
