A celebrated dish from Hengdong County in Hunan province, a region known across China for its rustic home-style cooking. Fresh pork stomach is carefully cleaned, simmered until just tender, then cut into fine slivers and tossed over blazing heat with local chili, garlic and ginger. Everything hinges on timing — a minute too long and the tripe turns rubbery. Done right, it is crisp, springy and fiery, with no trace of gaminess. It is Hunan cooking in miniature: humble ingredients transformed by heat and nerve.