Chen Ji Lu Zhu Xiao Chang: A Taste of Beijing’s Authentic Street Food

Chen Ji Lu Zhu Xiao Chang is one of the most iconic spots in Beijing for enjoying the traditional Lu Zhu Huo Shao(Stewed Offal with Fried Bread), a dish known for its deep, rich flavors and affordable prices. As a local favorite, Chen Ji’s offerings capture the essence of old Beijing’s food culture, with hearty ingredients and a satisfying taste.

1. Historical Origins

The history of Lu Zhu Huo Shao can be traced back to the Qing Dynasty, during the reign of Emperor Qianlong. Originally a palace dish called “Suzao Rou,” it was made with high-cost ingredients like pork belly. However, the common people replaced the expensive ingredients with pork offal (intestines and lungs) and added fried bread, creating a delicious, cost-effective street snack. Chen Ji Lu Zhu Xiao Chang is a family-run restaurant that has been serving this iconic dish for decades, renowned for its rich, simmered broth and authentic cooking methods.

2. Signature Dish

• Lu Zhu Huo Shao: This is the restaurant’s main offering. A bowl of Lu Zhu Huo Shao consists of fried bread (dead dough pancake), pig intestines, pig lungs, and fried tofu, with occasional pieces of pork belly. All ingredients are simmered in a rich, flavorful broth for a long time, ensuring deep, aromatic flavors.

3. Specialty Dishes

Although the main focus is on Lu Zhu Huo Shao, the restaurant also offers a few variations and side dishes:

• Er Di: No fried bread, just extra intestines and pig lungs for those who prefer a meat-heavy dish.
• Cai Di: A version without fried bread, focusing more on tofu and vegetables.
• Add-ons: The classic accompaniments of cilantro, chili oil, and garlic paste are essential for enhancing the flavor, and guests can adjust them to their personal taste.
• Cold Dishes: Simple cold appetizers like smashed cucumber and peanuts with edamame are served to cleanse the palate.

4. Ingredient Selection

Chen Ji takes great care in selecting and preparing its ingredients, focusing on freshness and flavor:

• Pig Offal: Freshly sourced pig intestines and lungs are meticulously cleaned and scrubbed to remove any unpleasant odor.
• Fried Bread: Specially made with dense dough, the bread holds up during long cooking and absorbs the essence of the broth.
• Old Broth: The soul of Lu Zhu Huo Shao lies in its rich broth, which has been carefully nurtured over time with a blend of spices and herbs. The broth is replenished daily to maintain its deep flavor.

5. Cooking Method

The preparation of Lu Zhu Huo Shao may appear simple, but it requires precision:

• “Boiling”: The ingredients are added in batches to a large pot of old broth and simmered for hours. The intestines are cooked until tender but still chewy, while the pig lungs become smooth and soft. The fried bread and tofu absorb the broth, becoming flavorful and satisfying.
• “Cutting”: After cooking, the chef quickly retrieves the ingredients from the pot, slicing them swiftly into bite-sized pieces, creating an impressive spectacle.
• “Serving”: The chopped ingredients are placed in a bowl and topped with a spoonful of hot, aromatic broth, with cilantro and garlic paste added for an extra burst of flavor.

6. Price and Dish Costs

• Average Cost: Lu Zhu Huo Shao is an affordable street food, with a very low average cost of around 35-50 RMBper person.
• Dish Price Reference:
  • Lu Zhu Huo Shao (a large bowl): About 35-40 RMB
  • Er Di: About 45-50 RMB
  • Deep-fried Intestines (if available): About 15-20 RMB
    (Note: Prices may slightly adjust based on the store’s policies.)

7. Number of Locations

Chen Ji Lu Zhu Xiao Chang is not a large chain but a well-known family-run business. It has only a few locations in Beijing, with the most famous being the original Lanfang Er Tiao store near the Qianmen area.

8. Location Information

• Flagship Store: 82 Lanfang Er Tiao, Xicheng District, Beijing. Located in a small alley near the Qianmen shopping district, this place is busy, and while it’s simple in décor, it’s well-loved for its authentic taste.
• Other Locations: There are a few other branches in Xicheng District Tianqiao and other areas.
• How to Find It: Due to the limited number of locations, it’s recommended to use your phone’s map app (e.g., Gaode Map or Baidu Map) and search for “Chen Ji Lu Zhu Xiao Chang,” directing you to the oldest and most popular store, usually the Lanfang Er Tiao branch.

Pro Tips:

1. If you’re new to Lu Zhu Huo Shao, try adding a little less garlic paste and chili oil to adjust to the strong flavors.
2. It’s best eaten hot. The flavors and texture diminish if the dish cools down.
3. Pair it with cold Beibingyang soda or other refreshing drinks for a perfect balance.
4. The restaurant has a simple, no-frills environment. The focus is on flavor, not ambiance.
5. Many locals love coming late at night for a comforting late-night snack.

For those eager to experience one of the most authentic street foods of old Beijing, Chen Ji Lu Zhu Xiao Chang offers a hearty taste of the city’s culinary traditions. Sitting in a small alley shop, surrounded by the sounds of the old city, savoring a bowl of hot Lu Zhu Huo Shao, you can truly feel the pulse of Beijing’s vibrant food culture. Despite the growing number of skyscrapers, the flavor of this dish remains deeply rooted in Beijing’s history.