Wu Geng Chang Wang (五更腸旺) is a Taiwanese dish that has its roots in Taiwan, specifically in the creative culinary endeavors of chefs or housewives. It has gained popularity in stir fry and Sichuan-style restaurants in Taiwan. The dish’s unique name and flavorful combination of pig intestines and duck blood make it a distinctive part of Taiwanese cuisine.
Some say that the dish was invented to impress President Chiang Ching-kuo, but it is also likely that it just developed in the bustling night markets of Taipei.
There are many translations of the name of this great soup. This is often true of famous Chinese where the title means different than the individual characters. The meaning we use is just “5 spice intestine and blood soup”.