Broiled pork is a traditional snack in old Beijing, and there are probably not many Beijingers who don't like it. The fire cut tic-tac-toe knife, tofu cut triangular block, small intestine, lung head chopped small pieces, from the pot to scoop a spoonful of old soup to the bowl of a pour, and then some garlic, chili oil, tofu milk, chives. A bowl of steaming up, as if to taste the earth's delicious.

This delicious food is a native of Beijing, and the original marinade came from the Qing court's "Su Zao Meat". Legend has it that Emperor Qianlong of the Qing Dynasty, during a private visit to the south, stayed at the home of Chen Yuanlong, a minister, and Zhang Dongguan, a chef in Chen's house, made a good meal that was quite to Qianlong's taste. So the Qianlong emperor at the end of the private visit back to Beijing, to Chen asked for Zhang Dongguan, he will be placed in the palace imperial kitchen.

Zhang Dongguan was a very clever person, he knew that the Qianlong Emperor loved thick food, so he cooked a meat dish with five-flower meat with spices such as cloves, guan cinnamon, licorice, ganoderma, cinnamon and other spices. The spices followed the seasons of spring, summer, fall and winter, and the portions changed accordingly. The meat soup made from this spice mixture was called "Suzao soup" because Zhang Dongguan was from Suzhou, and the meat in it was called "Suzao pork". Later, the meat spread to the people and was y loved by them.

How the meat was transformed into a stew, however, is attributed to Chen Zhaoyen, the founder of "Small Intestine Chen". Chen Zhaoyen was the one who sold the meat at that time. At that time, the meat was cooked with pork, so the price was very expensive, and only the dignitaries could afford to eat it, while the ordinary people couldn't afford to buy it at all. In order to let more people can eat delicious meat, Chen Zhaoyen decided to use inexpensive pork instead of expensive pork, while adding cheaper pig's jowl for cooking. Unexpectedly, the meat cooked with pig's head and pig's jowl was so popular among the people that it became a specialty at that time. This gave Chen Zhaoyen great encouragement and confidence. In order to let more people can eat more delicious Suzao meat, Chen Zhaoyen advocated to add the fire together with the marinade.

The creation of the marinated meat not only facilitated and enriched the daily life of the people, but also added a beautiful scenery to the old Beijing specialty recipes.