Luzhu huoshao (stewed offal with baked flatbread)
Photo: N509FZ · CC BY-SA 4.0

History

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.

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Common allergens: Gluten, Soy

Make it at home

Yield Serves 3Hands-on 45 minTotal 2 hrDifficulty Intermediate

Ingredients

  • 300g cleaned pork large intestine
  • 200g pork belly, in one piece
  • 200g pork lung (optional)
  • 150g firm tofu, cut into triangles and shallow-fried
  • 3 baked flatbreads, or plain sesame-free flatbreads, torn into pieces
  • 2.5 litres water
  • 2 star anise
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tsp fennel seeds
  • 1 tsp Sichuan peppercorns
  • 3 slices of ginger
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp fermented tofu, with a spoonful of its brine
  • 4 garlic cloves, mashed with 1 tbsp rice vinegar and 1 tbsp water

Method

  1. Rub the intestine with a handful of flour and a splash of white vinegar, rinse well and repeat. Blanch the intestine, belly and lung in boiling water for 5 minutes and drain.
  2. Put the water in a large pot with the star anise, cinnamon, bay leaves, fennel, peppercorns, ginger, both soy sauces and the fermented tofu. Add the intestine and belly and bring to the boil.
  3. Cover and simmer for 1 hour. Add the lung and fried tofu and simmer for 25 minutes more.
  4. Lift out the meat and slice the belly and lung thickly and the intestine into 3cm pieces.
  5. Drop the flatbread pieces into the broth for the last 3 minutes so they soak up the soup but hold their shape.
  6. Ladle the bread, tofu, meat and broth into bowls and top each with a spoonful of the garlic sauce.

Tip from the editors. Rinse the intestine until the water runs clear; any trace of the offal smell will overpower the spices in the broth.

Where to eat luzhu huoshao (stewed offal with baked flatbread)

Luzhu huoshao (stewed offal with baked flatbread) in Beijing

Chen Ji Luzhu Xiaochang (Langfang Ertiao) ★ 4.1

¥ Street foodQianmen Dashilar

Chen Ji Luzhu Xiaochang on Langfang Ertiao in Beijing, near Qianmen, sells luzhu, flatbread stewed with pork intestines and lung, until 20:00.

TryLuzhu huoshao, flatbread stewed with pork intestines, lungs and tofu

TipCtrip lists a bowl with one base and two flatbreads, plus cold-dish sets; the shop closes at 20:00, so go for lunch or an early dinner.

Directions

Tianxingju (Xianyukou) ★ 3.8

¥ Northern ChineseQianmen Dashilar

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.

Directions

Yaoji Chaogan (Gulou) ★ 4.2

¥ Street foodGulou Nanluoguxiang

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.

TryChaogan, 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.

Directions

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