🍽️ Sanjidi Soup

Pork liver, intestine and lean pork soup with noodles.

Sanjidi Soup is a classic soup of the Hakka region around Meizhou, in eastern Guangdong, traditionally built from three pork cuts: pork liver, intestine and lean pork. The Hakka method stresses freshness and quick blanching: water or bone broth is brought to a boil, the intestine goes in first, then liver and lean pork slices, pulled off the heat the moment they just set, finished with scallion and white pepper. The broth is clear, the ingredients just-tender: liver pink and free of gaminess, intestine snappy, lean pork bouncy and sweet—a warming, waking bowl. Meizhou locals pair it with marinated noodles, soup-plus-noodles forming the classic breakfast combo, and it is also the everyday quick soup of Hakka home cooking. Ordinary ingredients, precise freshness, it embodies Hakka cooking's focus on clean savor and natural flavor.