Beijing Luzhu Huoshao: Authentic Chinese Food Adventure
Welcome to Beijing! Beyond the Great Wall and the Forbidden City, this city’s true charm lies in its authentic Chinese food. One dish you cannot miss is Luzhu Huoshao, a traditional Beijing street food with bold flavors and deep history. This bowl of Chinese cuisine may look adventurous, but for food lovers, it is one of the most must-try Chinese foods in Asia.
1. History of Luzhu Huoshao
Luzhu Huoshao was born in Beijing during the Qing Dynasty. It evolved from a palace dish called “Su Zao Rou.” Since ordinary people could not afford pork, they replaced it with pork offal, creating a flavorful and filling dish. This story reflects the wisdom and frugality of the local people, making Luzhu one of the most traditional Chinese foods.
2. Cultural Significance
Known as the “living fossil of Beijing street food,” Luzhu is a taste of old hutong culture. For locals, it is more than a snack—it is an emotional connection to home. Eating this authentic Chinese cuisine is like experiencing the daily life of old Beijing.
3. Ingredients and Flavors
The main ingredients include pork intestines, pork lungs, fried tofu, and huoshao (dense baked wheat cake). The broth is the soul of this dish, simmered with bean paste, fermented black beans, Sichuan pepper, cinnamon, and more than ten spices. The flavor is savory, rich, and perfectly balanced, making it one of the most famous Chinese dishes among adventurous eaters.
4. How It’s Made
The “stew and boil” method is the heart of Luzhu. Offal is stewed for hours in a spiced broth until tender. The huoshao bread is cut into chunks, placed at the bottom of the bowl, topped with tofu and offal, then covered with boiling broth. Finished with coriander, garlic paste, and chili oil, the dish becomes a popular Chinese dish in local restaurants.
5. Taste and Experience
Every spoonful is layered with flavor. The broth is bold yet smooth. The intestines are chewy, the lungs tender, the tofu soaked with broth, and the huoshao soft yet firm. Together, they create an unforgettable authentic Chinese food experience.
6. How to Eat It Like a Local
Luzhu is usually eaten as a meal or late-night snack. Locals like to add coriander, garlic paste, and chili oil to match personal taste. Many pair it with “Beibingyang” soda or white liquor. At about 25–40 RMB per bowl, this famous Chinese dish is a great value.
7. Where to Try Luzhu in Beijing
If you want the most authentic taste, visit small restaurants in old hutongs. Two highly recommended spots are:
- Menkuang Hutong Century-old Luzhu – always busy, rich flavors, loved by locals.
- Chenji Luzhu Small Intestines – famous old brand with deep broth and tender meat.
Just say “One bowl of Luzhu, please” when ordering. If you prefer, ask for “No lungs” or “More tofu.”
8. Travel Tips for Foodies
In English, you may see it called Lu Zhu Huo Shao or Beijing Stewed Buns with Offal. It is bold, hearty, and perfect for food adventurers who want to taste the real Chinese cuisine. Don’t be afraid—these restaurants prepare ingredients very cleanly. Add it to your must-try Chinese food list when visiting Beijing!
