The recipe called for a lung with the windpipe still attached. A thin, spicy batter was prepared and poured into the windpipe, to fill the air sacs of the lung. Then the lung was submerged and gently boiled. It was critical to keep the end of the windpipe sticking out of the pot so the boiling water didn't enter it.

This cooked the batter, and when done the lung was cut into slices and served. The presentation was of a marbled slice of the delicate lung meat and the spicy filling. Sounds yummy!

But, I digress...