What Is Luzhu Huoshao?
Luzhu Huoshao is a beloved traditional dish in Beijing, often enjoyed as a hearty and affordable meal. It combines chunks of flatbread (Huo Shao), slow-braised pork intestines and lungs (sometimes kidneys), fried tofu slices, and blood tofu, all simmered in a rich spiced broth. The result is a one-bowl wonder that includes a main dish, side dishes, and a flavorful soup.
The preparation may seem straightforward, but it is a labor-intensive process. Cleaned pork intestines and lungs are cut into pieces and cooked in a broth infused with an array of spices. Once partially cooked, huoshao, fried tofu, and blood tofu are added to the pot. The ingredients are simmered together until tender, ensuring the flavors meld perfectly. To serve, the dish is topped with garlic paste, fermented bean curd sauce, and fresh cilantro, while vinegar and chili oil are optional additions based on personal preference.
Why Most People Eat Luzhu Huoshao Outside
Despite its popularity, only some people prepare this dish at home due to the complexity of its preparation and the low cost of buying it from restaurants. A good luzzu huoshao requires meticulous attention to four key factors:
- Cleanliness
- Proper cleaning of pork intestines is critical. Intestines, being part of the digestive tract, must be thoroughly scrubbed with salt and water to remove any unpleasant odors. Poorly cleaned intestines can ruin the dish, and no amount of garlic or chili oil can mask the resulting off-putting smell.
- Broth Quality
- The foundation of a great luzzu lies in its broth. Made by simmering pork bones, peppercorns, star anise, blood tofu, pork skin, and chili oil, the broth must be rich, thick, and flavorful. A good broth not only neutralizes any gaminess from the intestines but also delivers a robust flavor that satisfies the palate.
- Cooking Technique
- The intestines must be tender, not rubbery or tough. Huoshao should absorb the broth thoroughly while maintaining its shape, avoiding a mushy consistency. The fried tofu must have a firm exterior and a soft, porous interior to soak up the rich soup.
- Generous Portions
- Historically, luzhu huoshao was a “poor man’s feast,” offering an affordable way for the working class to enjoy meat. A satisfying portion must include a generous ratio of intestines, as they are the most prized ingredient. Skilled chefs intuitively balance the amounts of intestines, lungs, tofu, and flatbread to create a well-proportioned bowl.
The Legendary “Small Intestine Chen”
Among all luzhu huoshao establishments in Beijing, none is more iconic than the century-old Xiaochang Chen (Small Intestine Chen). This family-run business has been passed down through five generations, earning a reputation as the gold standard for this dish.
Before discovering Xiaochang Chen, many diners were accustomed to the mass-produced versions served at night markets or food courts. However, once they taste the expertly prepared luzhu huoshao from this renowned shop, it’s hard to return to lesser imitations.
Phoenix Lee https://chinese-tradition.com/luzhu-huoshao-the-hearty-dish-every-beijinger-loves.html