Lu Zhu Huoshao: Beijing’s Bold Street Food Stew(卤煮火烧)

1. Origin and Cultural Meaning

This dish began in Beijing during the Qing Dynasty.
It was created by workers using cheap pork offal.
It shows the wisdom of turning simple parts into tasty meals.
Called “Beijing’s No.1 snack,” it reflects local life and northern character.

2. Ingredients and Cooking Process

The key ingredients are pork intestines, pork lung, and fried tofu.
The soul is the old master broth, rich and aromatic.
Cooked offal is sliced and served over cut flatbread.
The process relies on a simmering pot passed down for years.

3. Flavor and How to Eat

The taste is bold and layered.
Intestines are chewy, lung soft, and tofu soaks up the broth.
Flatbread is soft yet chewy, absorbing savory flavor.
Traditionally, it’s eaten hot with garlic paste and cilantro.
Locals enjoy it with a little white liquor on the side.

Where to Try It:
The best bowls are found in old Beijing snack shops.
Famous spots include “Menkuang Hutong Lu Zhu” and “Beixinqiao Lu Zhu Lao Dian.”
A hearty bowl costs around 30–50 RMB.
Order by saying: “Lai wan luzhu” (one bowl, please).
You can ask for more intestines or skip certain offal.

Travel Tip:
In English, it is called “Stewed Pork Offal with Bread” or “Beijing Huoshao Stew.”
This Beijing street food has strong flavors and unique ingredients.
Perfect for adventurous eaters wanting authentic Chinese food.