A spicy Sichuan dish made by Ruan Jiaojiao using pig intestines that Fu Ting brought back. She made two versions: a mild one for Dabao and Xiaobao, and a spicy one for herself, Fu Ting, and Gu Yun. It is so delicious that Gu Yun wants to take the empty platter home to dip flatbread in the leftover sauce.
