2. Lu Zhu Huo Shao
✨Introduction
Lu Zhu Huo Shao (or wheaten cake boiled in meat broth) is a popular dish in Beijing. With a name that literally translates to “stewed bread,” unsuspecting diners may be surprised to find that bread floating in a steaming-hot soup alongside intestines, lungs, and tofu. That may be enough to keep many tourists at a safe distance, but for Beijingers, this traditional local delicacy is beloved as a hearty meal–perfect for those looking for a second wind after a long day at work, or to warm up on a cold winter’s day.
Today, luzhu remains a signature Beijing dish almost impossible to find outside the city. So if you’re on the fence about this one, we say seize the chance to “enjoy” a truly local experience–and impress your Chinese friends in the process.
✨History
The origins of luzhu huoshao can be traced back to the Qing dynasty as a palace food in Peking. According to legends, “su zao rou” was a dish invented by Zhang Dongguan as a tribute for Qianlong Emperor during one of Qianlong’ inspection to Suzhou around 1970 and it was the origin of luzhu huoshao. Unlike other cook Zhang Dongguan usually combines different types of herbs and spices in cooking, and his technique impressed Qianlong emperor, so Zhang eventually became the lead cook in the palace.
As time goes by, the recipe of “su zao rou” spread to the out side of palace as well, and many people tried to imitate the cooking style and eat like an emperor. However the key ingredient, which is pork belly, was not very affordable for many people at that time. Therefore, pork lung, intestines and many other type of pork offal were used as a substitute for pork belly, in order to make the most people able to afford this dish.
Hence, luzhu huoshao was formed over generations, and since then, it has become one of the most well-known Beijing street food, and still in fashion nowadays
✨Characteristic
There are certain characteristics that are expected from a well made luzhu huoshao, which also make it a unique Beijing street food. Similar to baodu, the meat in a well made luzhu huoshao is supposed to be reasonably chewy, neither too tough nor falling apart. It might have an unappetizing appearance, but the taste should be rather complex and salty, with a sense of herb and soy sauce. The huo shao is soaked in the soup to flavor it, and it should be juicy rather than sticky. Pork offal would have a strong odor due to its property, but it should still be fresh made, without any tacky taste or smell.
✨Serving
Customers can choose to liven up their luzhu with a range of condiments, usually available at the main counter, where you can spoon in as much as you’d like.
Several ingredients including baked wheaten bread, tofu, pork chop, chitterlings and pork lung are cut into pieces and boiled in meat broth. The dish is usually served with mashed garlic, chili oil, vinegar, fermented tofu, chives and coriander.
✨My favourite restaurant
Beixinqiao
Large intestine is particularly fat, thin skin smooth bright, taste delicious; Fat layer thick and firm, fresh and soft waxy, completely no greasy feeling. Pig lungs are also very good, the smell is not heavy.
Baked wheaten bread, tofu, pork chop, chitterlings and pork lung are cut into pieces and then boiled in the preserved meat broth. It is served with mashed garlic, chili oil, vinegar, fermented tofu, chives and coriander.
🏠location
141 dongsi north street (near rujia beixinqiao store)
010-84015365
Business hours: 11:30-14:00 17:30-04:00 Monday to Sunday
Beijing traditional foods 