Description
A hardcore B-grade gourmet representing Xi'an, Shaanxi. Pork large intestines are washed thoroughly and boiled for hours with pork bones into a milky white soup. Poured over hard flatbread (Mo) torn by the customer.
Restaurants serving Hu Lu Tou (Xi'an Pork Intestine and Bread Soup)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork large intestines(rectum)
- Hard bread(Mo)
- Pork bone broth
- Glass noodles
- Coriander
- Chili oil
- Garlic
Instructions
- [Authentic Recipe]
- Scrub pork rectum/intestines a dozen times with salt, vinegar, and flour to completely obliterate odor.
- Boil pork bones, chicken, and offal on high for hours to make a milky white soup.
- Hand a hard fermented flatbread (Mo) to the customer to tear into thumbnail-sized pieces into a bowl.
- In the kitchen, top the bread with glass noodles and sliced offal.
- Ladle boiling soup over the bread and pour it back into the pot repeatedly to heat the bread to the core.
- Flood with soup, top with cilantro, chili oil, and garlic.
Learn more Spice, substitutes, tips
Key spices
Rich milky broth with ZERO offal odor、and chewy bread soaked in soup
Substitutes at Japanese supermarkets
Boil JP pork offal in pork bone broth, tear toasted English muffins into it
Pairing
Raw Garlic (biting while eating) / Ice Peak(Orange soda)
Trivia
Legend says Sun Simiao, a famous Tang doctor, gave the shop owner a calabash (Hu Lu) containing spices to eliminate the odor. It is the supreme bowl deeply loved by middle-aged Xi'an men.
Eating tips & etiquette
It starts with the ritual of tearing the bread yourself. There is ZERO offal odor. Dissolve garlic and chili oil into the soup, and shovel the chewy bread into your mouth with a spoon.
Allergen
Pork, Wheat, Soybeans