Luzhu huoshao is pork intestine, lung and tofu stewed in a spiced broth with pieces of baked flatbread that soak up the soup, eaten piping hot with garlic sauce.
A legend traces luzhu to suzao rou, a pork belly dish that the cook Zhang Dongguan made for the Qianlong Emperor. Pork belly was too dear for most people, so cooks stewed pork offal in the same broth and added baked flatbread, and luzhu huoshao became a staple of Beijing street food. Xiaochang Chen, founded in 1886, had its luzhu technique listed as Beijing municipal intangible cultural heritage in 2014, and Menkuang Hutong Luzhu, founded in 1902, serves it near Qianmen.
Yaoji Chaogan on Gulou East Street in Beijing, opened in 1989, serves chaogan, a thick pork liver and intestine stew, with steamed buns and zhajiangmian.
OrderChaogan, a thick pork liver and intestine stew, with pork and scallion buns
TipThe shop opens at 06:00 for breakfast; the stew is seasoned with garlic, vinegar and soy, and Ctrip lists luzhu and baodu beside it.
Tianxingju on Xianyukou Street near Qianmen, founded in 1862, serves Beijing-style stewed liver with steamed stuffed buns from early morning in Beijing.
OrderOrder the Beijing-style stewed liver with steamed stuffed buns, the shop's classic pairing.
TipFounded in 1862 as Huixianju, the shop opens at 07:00 on Xianyukou Street near Qianmen, so it works as a breakfast stop.
Luzhu huoshao (stewed offal with baked flatbread) makes more sense with someone from Beijing explaining it. These are the classes and tours we have checked, with booking links.
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