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Lu Zhu Hu Shao (Lu Zhu for short), or Boiled Pork Entrails with Cake Bits, is a traditional snack of Beijing. Its main ingredients are pork intestines, pork lungs and dry bean-curd. Put these ingredients into a cauldron and cook them from morning to lunch time, then put baked wheat cakes into the cauldron. When the margins of the cakes are soaked and softened by the spiced and marinated broth, the boiled pork entrails with cake bits are ready to be served. There are two points which are very important in the preparation work: first, the pork intestines and lungs must be clean; second, the baked wheat cake must be made of “Qiangmian”, which is made in a special way by adding some dry flour into raised dough. If this is not done, the soup will smell unpleasant or the baked wheat cake will be cooked into nothingness. Just like most of other dishes in northern part of China, boiled pork entrails with cake bits features a heavy flavor, because in the cooking process, a large amount of condiments are added into the broth. Based on your own taste, you can add into it chili oil, garlic juice, vinegar, coriander and so on.<\/div>\n
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Maintaining its own tradition, the entrepreneur behind “Xiao Chang Chen” Chen Yutian not only courageously introduced new ingredients, but also reformed the broth by putting some Chinese herbal medicines into it to remove the smell of the raw meat and make the soup more aromatic. The gathering of different ingredients as small intestines, pork lungs, pork tripe, pork hearts, pork livers, plain boiled pork, tofu, and baked wheat cakes and the fresh fragrant broth make it irresistible.<\/div>\n
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Besides its special flavor, the cook’s performances when cooking are also very enjoyable.<\/div>\n
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The making of boiled pork entrails with cake bits is carried on before the eyes of the customers. Before you start to taste the delicious food, your eyes have already feasted. If you had ever seen Mr. Chen making the boiled pork entrails with cake bits, you would not be surprised to hear the story that he picked coal-balls out of the broiling stove chamber with his bare hands. For Mr. Chen, the boiling broth is just like the cold water from the pipes. Sometimes he put his bare hands into the boiling pot to check the ingredients. He was very calm and composed when doing all of this, which was really amazing.<\/div>\n
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He was also quite familiar with the chopping methods of all kinds of ingredients: chop the baked wheat cakes into square figures, bean curd into triangle, small intestines into sections, and lungs into tiny pieces. Before your eyes have seen clearly, all the ingredients have already been put into the bowls separately. At last, Mr. Chen scooped the broth and poured it over the multiple layers of chopped ingredients slowly, and then his work was done. The procedure of pouring the broth is not easy at all. If the broth is not enough, the dish will not be so tasteful; if the broth is too much, the food will be covered and slip out of your sight.<\/div>\n
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