https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=Luzhu_HuoshaoLuzhu Huoshao - Revision history2026-10-23T10:03:37ZRevision history for this page on the wikiMediaWiki 1.37.1https://www.chinesefoodwiki.org/index.php?title=Luzhu_Huoshao&diff=2561&oldid=prevAdmin: [CFWK] Create dish page (Infobox + Commons)2026-09-25T00:43:42Z<p>[CFWK] Create dish page (Infobox + Commons)</p>
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|title=Luzhu Huoshao (卤煮火烧) - Chinese Food Wiki<br />
|keywords=Luzhu Huoshao,卤煮火烧,滷煮火燒,卤煮,luzhu,Beijing street food,pork intestine<br />
|description=Luzhu Huoshao (卤煮火烧) is a Beijing street dish of pork intestines, lung and belly braised in spiced soy broth and served over pieces of huoshao bread.<br />
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{{Infobox chinese food<br />
| image = Luzhu Huoshao.jpg<br />
| caption = Luzhu Huoshao<br />
| alternate_name = Luzhu; Lu Zhu Huo Shao; Beijing Luzhu; 卤煮; 卤煮火烧; 滷煮火燒; pork offal stew with bread<br />
| pinyin = Lǔ zhǔ huǒ shāo<br />
| type = Braised pork offal stew with soaked wheat bread<br />
| course = Street food / hearty lunch<br />
| country = China<br />
| region = Beijing (old-Beijing snack shops and hutong eateries)<br />
| other = Beijing offal-and-bread stew — related to lou braising but its own dish<br />
}}<br />
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'''Luzhu Huoshao''' (Simplified Chinese: 卤煮火烧; Traditional Chinese: 滷煮火燒; Pinyin: ''Lǔ zhǔ huǒ shāo''; often just '''luzhu''' / 卤煮) is a robust old-[[Beijing Food|Beijing]] street dish. Pork intestines, lung, pork belly and fried tofu are simmered for hours in a dark soy broth seasoned with warm spices; to serve, the cook cuts pieces from the pot, adds wedges of ''huoshao'' wheat bread that soak up the broth, and finishes the bowl with garlic, vinegar, chili oil, fermented bean curd sauce and coriander. The dish is loved for deep savory flavor and chewy textures and avoided by some for the strong character of offal. A widely told story links it to a Qing palace dish called ''su zao rou'' (苏造肉) created for the Qianlong Emperor, with commoners later replacing costly pork belly with cheap offal; this lineage is '''traditional lore''' rather than documented fact. It belongs with other famously polarizing Beijing snacks such as [[Douzhi]] and [[Jiaoquan]].<ref name="wp">[https://en.wikipedia.org/wiki/Luzhu_huoshao English Wikipedia: Luzhu huoshao]</ref><br />
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== Characteristics ==<br />
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Brown, steaming bowl; soft yet chewy intestines and spongy lung; bread that turns tender in the broth; garlicky, vinegary, spiced finish.<br />
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== Ingredients (overview) ==<br />
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Pork large intestine, lung, belly; fried tofu; huoshao flatbread; soy-based spiced broth; garlic paste, vinegar, chili oil, chive-flower or fermented tofu sauce. Overview only.<br />
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== History and culture ==<br />
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Beijing writers describe it as a working-class treat that let poorer diners taste rich, palace-style braised flavors; it remains a staple of old-Beijing eateries near Nanheng Street and elsewhere. English guides call it "Beijing pork offal stew" or "luzhu." See also [[Lou Mei]] for the broader Chinese master-stock braising family.<ref name="wp" /><br />
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== Serving and variations ==<br />
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One big bowl, bread and offal together, often with a side of pickles or a bottle of beer. See [[Douzhi]], [[Jiaoquan]], [[Lou Mei]] and [[Beijing Food]].<br />
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== See also ==<br />
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* [[Douzhi]]<br />
* [[Jiaoquan]]<br />
* [[Lou Mei]]<br />
* [[Shaobing]]<br />
* [[Beijing Food]]<br />
* [[List of dishes (A-Z)]]<br />
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== References ==<br />
{{Reflist}}</div>Admin