Another old-time favourites done classically--stir-fry pig stomach 炒肚尖. The only good part for this on the stomach is the very tip of it, so it take a lot to put together a plate. It is a lovely combination of soft and crunch when cook perfectly but rubbery when overcooked, which very very easy happen. Again to stir-fry this much evenly is quite a thing. White chives, cilantro, carrots and olive nuts (rarely seen these days because they are not the easiest to handle) finish the dish. A real pleasure to have great ingredients cooked by expert hands.
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