4. Luzhu Huoshao (Beijing Braised Offal with Flatbread)
Overview:
Luzhu Huoshao is a classic Beijing street snack and a distinctive dish of Jing cuisine. It features a hearty stew of pork offal—primarily intestines and lungs—along with deep-fried tofu and pieces of huoshao, a dense, chewy baked flatbread that soaks up the rich broth without turning mushy. The dish is seasoned with bold, savory flavors and typically served with pungent condiments like garlic juice and fermented bean curd (furu), delivering a deeply satisfying umami punch.
Originating in the Guangxu era of the Qing Dynasty on Nan Heng Street in Beijing, Luzhu Huoshao evolved from Su Zao Rou, a delicacy once prepared for the imperial court. Over time, it was adapted into an affordable, robust meal beloved by working-class Beijingers.
Notable establishments include Beixinqiao Luzhu Old Shop and Xiaochang Chen Restaurant. In 2014, the traditional preparation method of Xiaochang Chen’s Luzhu Huoshao was officially inscribed on the Beijing Municipal Intangible Cultural Heritage List, recognizing its cultural and culinary significance.
Together with Peking Duck and Shuan Yangrou (hot pot lamb), Luzhu Huoshao forms one of the three pillars of Beijing’s iconic food heritage—a humble yet powerful symbol of the city’s vibrant, down-to-earth culinary soul.