Talk:Wenzhou pig intestine rice noodle soup

Assessment and possible sources
The single article source seems broken and Wayback doesn't show, but from a basic search, I think this 'dish' seems like a notable one from Wenzhou:


 * "One popular pork-based dish is zhuzang vermicelli — soupy noodles featuring duck blood curds and pig intestines." at ECNS.cn


 * "Pig Organ Rice Noodles- Wenzhou Pig Organ Rice Noodles is one of the few local delicacies that can be eaten both as dinner, snack and night snack.Pig intestines and blood are stewed in a large wok likeYuanyang hotpot.The rice noodleshas also been soaked in warm water in advance. Put the rice noodles into the pot and take it out in as long as 30 seconds and then put the blood, large intestine or small intestine, put some garlic leaves, and it is well done.The crispy and tender pork intestines, the delicious soup, the fragrant and smooth pork blood, and the soft and pliable rice noodles have attracted a lot of diners." Zhejian province gov't page.

However, in English renditions, I cannot find any consistent name. None include the word "powder", even though it's a part of the Chinese word after using Gtranslate.


 * This article seems to assign an official-ish English name for this dish (the article is in Chinese, but the word is in English) made by the Zhejiang Vocational and Technical College of Industry and Trade: 猪脏粉 is "Rice Rolls with BoiledPig's Intestines".

I have no ability to judge notability of Chinese-language sources, but between Baidu and whatever else comes up searching "温州猪脏粉" in Google, and translating the results, there's lots of hits and the descriptions seem consistent regarding origin and common ingredients. I'll be bold and add what I've found to the article, but a double-check from someone better with Chinese sources and language wouldn't hurt, which is why I'm explaining my edits here. Cheers, Estheim (talk) 18:38, 8 April 2021 (UTC)