Beijing luzhu, also called luzhu huoshao, is a traditional food in Beijing. Most of the cuisines in the imperial city are closely related to the palace dishes in those days, and the braised pork is no exception. It evolved from the "Suzhou-made meat" in the court during the Guangxu period of the Qing Dynasty. It was just that the Suzhou-made meat made of pork belly was too expensive for ordinary people to eat, so it was replaced by pig's head meat and pig's water.

It should be northerners' specialty to cook braised pork, because they need some pig offal. Made by the method of heavy flavor in the north, it not only has no peculiar smell of ingredients, but also can stimulate its unique aroma. It is not a simple matter to cook in pot, especially pay attention to the pot cooking time of different raw materials.

The raw materials should be boiled in cold water for the first time to remove impurities. At this time, pig lungs should be put first, then pig intestines and pig bellies should be put in order. After boiling, pig livers and pig hearts should be put in. After simmering for 2 minutes, the livers and hearts should be taken out first, then the lungs should be taken out for another hour, then the intestines and bellies should be taken out for half an hour, and then the oil should be removed and the pot should be cooked again for half an hour. Then it is necessary to taste it. It is necessary to cook it with onion, garlic, ginger, soy sauce, fermented bean curd, lobster sauce, star anise, pepper, salt and other materials. After boiling, it is necessary to put cooking wine and then remove the fishy smell.

it's not finished until it's ruddy and shiny, the soup is dark and the aroma is surging. When a guest comes, cut the flour noodle into pieces, cook it with fried tofu in pot-stewed, then take it out and put it in a bowl, then take out pig intestines and pig lungs and cut them into diamond-shaped pieces, put them in a bowl and pour them with boiling pot-stewed soup, sprinkle with shredded onion, and pour the guests who like hot and sour taste with old vinegar and Chili oil themselves. Things that were originally scraps can smell everywhere, attracting passers-by to stop.

In terms of its own unique diet, Beijing snacks are not as colorful, gentle and sweet as Jiangnan snacks. It is not as exotic as Xinjiang flavor, and it exudes the special aroma of cumin everywhere; It is not as full of natural fragrance as Yunnan cuisine, and the raw materials are varied. However, snacks in Beijing are snacks in Beijing. Apart from Beijing, there can be no such food. As soon as people see them, they will understand that the place where this kind of food was born is called the capital. Among the many flavor diets in Beijing, I prefer Aiwowo, pea yellow, minced meat biscuits, bean juice, ginger fork, rolled fruit, and of course, stewed fire.