Description
The ultimate B-grade gourmet enthusiastically loved by local old men in Beijing's back alleys. Pork large/small intestines and lungs are braised in a giant pot with a master soy broth (Lu Shui). 'Huo Shao' (unfermented hard flatbreads) and thick fried tofu are thrown in and boiled together.
Restaurants serving Beijing Pork Offal and Bread Stew (Lu Zhu Huo Shao)
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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 intestines/lungs
- Hard flatbread(Huo Shao)
- Thick fried tofu
- Soy sauce
- Yellow bean paste
- Star anise
- Garlic
- Coriander
Instructions
- [Authentic Recipe]
- Wash pork intestines and lungs thoroughly with salt/vinegar; blanch to remove odor.
- Boil a super-rich master stock (Lu Shui) in a giant iron pot using soy, yellow soybean paste, star anise, cinnamon, and cloves.
- Drop in the offal whole and braise for hours until tender.
- Submerge hard, baked unfermented wheat flatbreads (Huo Shao) and thick fried tofu in the broth to absorb flavor.
- Upon order, the chef extracts the offal, bread, and tofu, chopping them rapidly into bite-sized pieces on a board.
- Plate and flood with the boiling rich broth.
- Garnish with grated garlic, cilantro, chili oil, and fermented tofu juice.
Learn more Spice, substitutes, tips
Key spices
Intense offal broth and the umami of the bread (Huo Shao) soaked to its limit、スープを限界まで吸ったパン（火焼）の旨味
Substitutes at Japanese supermarkets
Braise JP pork offal and thick tofu in star-anise soy, submerge toasted white bread
Pairing
Baijiu (Strong liquor like Erguotou) / Raw Garlic
Trivia
Originated in the Qing Dynasty when commoners substituted cheap pork offal for the expensive imperial 'Su Zao Rou' (braised pork belly). It is the epitome of unpretentious Beijing 'old man's flavor'.
Eating tips & etiquette
Eat the hot offal and bread together. The offal odor is completely erased by spices, leaving only intense depth. The bread, turned chewy like mochi, is the ultimate staple, acting as an energy meal to survive Beijing winters.
Allergen
Pork, Wheat, Soybeans