Braised pork is a famous local traditional snack in Beijing. It is made by cooking the cooked pork intestines and pork lungs together, and buying a bowl of staple food, non-staple food and hot soup. Luzhu originated from Nanheng Street in the south of Beijing. It is said that during the Guangxu period, people used pig's head meat and pig's water instead because the Suzhou-made meat cooked with pork belly was expensive. After the spread of folk cooking experts, over time, it has created a pot-stewed fire. It is estimated that there are few authentic Beijingers who don't know how to cook and burn.

There is a dish called Su Zao rou in the Qing court. Pujie aixinjueluo's wife, Hao Zhu's "Food in the Palace", introduced that in the forty-five years of Qianlong (178), the emperor visited the south and stayed at Chen Yuanlong's home in An Lan Garden, Yangzhou. The dishes cooked by Zhang Dongguan, the chef of the Chen family, were very popular with Qianlong. Later, Zhang Dongguan entered the palace with Qianlong, knowing that Qianlong loved thick things, he cooked a meat dish with pork belly and nine spices such as clove, cinnamon, licorice, Amomum villosum, cinnamon, nutmeg and cinnamon. These nine spices are prepared in different quantities according to the different solar terms in spring, summer, autumn and winter.

This kind of broth cooked with spices is called Su Zao Tang because Zhang Dongguan is from Suzhou, and its meat is called Su Zao Meat. Later, it was introduced to the people, and it was cooked with fire baked with flour, which became a popular flavor snack. Vendors selling Soviet-made meat set up a stall outside Donghuamen in the morning to make breakfast for officials entering the Shengping Department. After the Republic of China, restaurants in Shichahai and Jingquanju in Dongan market were the most famous for selling Soviet-made meat.

There is a poem about the meat made by Su in Yan Dou's Miscellaneous Poems: "The fat made by Su is full of ambition and greed, and the meat is embedded in the soup. Even if gluttonous people say they are tired, a cup of ointment is full of shirts. " He also noted: "Su meat makers use long strips of fat, stewed in a very bad sauce, which tastes very thick, and burn it in the same pot. Buyers mostly eat it with meat embedded in the fire."

braised pork

so how did Suzhou-made meat evolve into braised pork? Chen Zhaoen, the founder of Xiaochangchen, was selling Soviet-made meat at that time. In the old society, the price of Soviet-made pork cooked with pork belly was too expensive for ordinary people to eat, so he replaced pork belly with cheap pork head and added cheaper pigs to cook it in water. I didn't expect to hit it right, and I created a delicious food handed down from generation to generation out of control.