Fried Lung

Fried lung is made up of sheep lung, butter and flour. First cook them together, and then fry. It is favorite food of Tibetans, especially people in Lhasa. It is crisp in outside and soft in inner side, taste delicious. When you taste it, you will not feel greasy, but so cool that it can stimulate appetite. It is a delicious cold dish.

Fried Lung – Origin

It is said that there were fried sausage sold in Hangzhou City in South Song Dynasty, and very popular. To mix the ingredient, spice, flour and pulse flour together, and put them into clean sheep lung. Then, cook it, and cut it into lump to eat. There is no doubt that the taste is very delicious.

The Uighurs named "lung sausage" as "Flour Lung". When the New Year Festival comes, every household will kill sheep and use the sheep lung to make "Flour Lung". The making methods of it are: put water into sheep lung for several times to wash up the dirty things in the lung; then, make the flour (which is starch made up of potato) to gruel, with onion, salt and moderate rape oil in it; pour it into sheep lung, and pat the lung when pour; when it done, use string to fix the mouth; at last, cook the lung with mutton together. When the lung cooked, cut it into lumps and eat with vinegar, pepper powder, garlic and other spices. The taste is salty, soft and glutinous; very distinctive.

Fried Lung – Making Methods

The making Methods of fried lung are very special. First, blow to the fresh pig lung, and pat it to make it expand; then, use warm water to mix moderate salt, pepper powder, garlic and other spices into emulsion; use a spoon to pour it into lung; when pour, should shake it, blow air into it and pat it, which need repeat for five or six times. Then, use string to fix the mouth, hanging it on fireplace to dry. It can be eaten for two or three months.

In every festival, or when customers come, Tibetans will prepare delicious fried lung to celebrate.