Having eaten my fair share of da chang in Kway chap, it's safe to say that the large Intestines here were a letdown.

Firstly, the large intestines themselves. I'm not sure what caused it - perhaps being cooked for too long - but they were completely mushy and textureless, going past the point of tenderness and slight chewiness that makes large intestines one of the most unique and, personally, enjoyable cuts from the pig. They also appeared to be not well cleaned, with a slightly unpleasant smell/taste that would come from poorly cleaned innards.

Secondly, the gravy. Here it is the same gripe as with the lu rou - poorly balanced, being a little too heavy handed on the spices.

Give this dish a pass.