How China Eats a Pig From Head to Toe — Nothing Goes to Waste

In this video, I’m exploring how different parts of a pig are cooked and eaten in China — from pig head skin and snout to tail, intestines, brain, kidney, and finally trotters. Some of these cuts may look unusual if you’re not used to them, but they’re a normal part of everyday food culture in many parts of China. Along the way, I try each one, share what it actually tastes like, and see which ones are surprisingly good. From braised pig snout and tail to spicy stir-fried intestines, silky pig brain, crispy kidney, and melt-in-your-mouth trotters, this is a look at how China makes use of parts of the pig that many people elsewhere rarely eat. Would people in your country eat these parts too? And how are they usually cooked? Let me know in the comments. 00:00 Highlights 00:25 Pig Snout（猪鼻子 zhubizi） 03:38 Pig Tails（猪尾巴 zhuweiba） 07:27 Pork Intestines（猪大肠 zhudachang） 13:33 Pig Brain &Pork Kidney（猪脑花和猪腰 zhunaohua &zhuyao） 20:56 Pork Trotter（猪蹄 zhuti）