Pork bellies and chicken gizzards, one white and the other red, are both crisp when stir fried, so the people of Shantung call them shuang-ts'ui [double crisp], which is a name derived straight from the food's tactile sensation.
山東人知道豬肚和雞肫一白一紅，炒出來都脆，所以取名雙脆，這幾乎純粹是就觸覺起的菜名。