Luzhui is a famous local traditional snack in Beijing. It is made by boiling roasted and stewed pig intestines and pig lungs together. Braised cooking was spread by folk cooking experts, and over time, braised cooking and fire cooking were created. There are probably not many authentic Beijingers who don’t know how to braise and roast.

Braised and fire-cooked food is very popular among Beijingers. Cut the tofu into triangles with a tic-tac-toe knife, cut the small intestine and lungs into small pieces, scoop a ladle of old soup from the pot into the bowl, and add some mashed garlic, chili oil, fermented bean curd, and chive flowers. A piping hot bowl was served, and the roasted tofu and lungs had absorbed enough of the soup. The roasted meat was thoroughly cooked but not sticky, and the meat was rotten but not bad. The strongest flavor among them was the small intestine. The intestines are soft and tender, the taste is thick but not greasy, and there is no peculiar smell.

Extended information:

The original braised pork came from the palace's "Su Zao Rou." It is said that during the Guangxu period of the Qing Dynasty, there was a person named Zhao in Sanhe County, Hebei Province, and today's "small intestine" Chen Zhaoen, the grandfather of Chen Yutian, the originator of "Chen", sold Suzao meat together. Because Su Zao Pork cooked with pork belly was expensive and ordinary people could not afford it, so they used pork head meat and pig offal instead. After being spread by folk cooking experts, over time, braised and cooked meat was created. There are probably not many authentic Beijingers who don’t like braised and fire-cooked food.

Baidu Encyclopedia - Braised Pork