I like Beijing luzhu very much, but I dare not eat the fat sausage inside. Will it be very greasy?

Friends who love fat intestines should find it very delicious, and friends who don't like fat intestines can also try it boldly.

If a friend comes to Beijing to play and wants to eat some special Beijing cuisine, he will definitely be the first to recommend braised pork. After all, every Beijinger loves it. Some people may have said that braised pork is just a bowl of rotten intestines, rotten belly and water. What is there to eat with such a heavy taste? But foie gras and caviar in other people's western food are all in the water. How can it be so tasteful? Ha ha. So don't be prejudiced against Beijing's stew. Let's talk about our braised dishes in Beijing. Origin of luzhu

The origin of luzhu is also related to Ganlong. It is said that once Ganlong visited the south, and when he stayed in Suzhou, he ate the predecessor of luzhu, that is, Suzhou-made meat. I didn't expect that Lord Qianlong himself was heavy-mouthed, and he especially loved this mouth, so he took the cook back with a golden promise. Later, the recipes of Su-made meat spread to the people, but the people were poor and couldn't afford pork belly. They had to change the meat ingredients into cheap pigs and stew them in a pot, and then put some fire in it, which became a folk stew. Pay attention to stew and fire

Don't look at stew and fire as a pot of water, but it's still very particular. The small intestine should be fat but not greasy, the lung head should be soft, rotten and delicate, and it should be chewy at the same time. The hard heart of the fire should be cooked thoroughly and the taste should not be sticky. Tofu is tender on the outside, and condiments are indispensable. Don't underestimate this pot of water, a little fishy.

Braised pork looks like food that can't be served on the table, but it is absolutely no less than stewed meat and roast duck in the hearts of Beijingers. Beijingers really have an inexplicable love for braised pork. Hou Baolin, the master of crosstalk, once humorously called the pot-stewed fire a poor man's delight. It can be seen that its taste is more inclined to the public, and the price is also very close to the people. Royal delicacies have turned into grass-roots delicacies, and old Beijingers can have two drinks and chat for a long time when they meet their neighbors in a small pot-stewed shop. This has been passed down from generation to generation, and now it has become a kind of feeling, which is probably why 9% of Beijingers love pot-stewed.