Stew · Simmered

Lu Zhu Huo Shao (Stewed Offal with Bread)

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It's built from the cheapest cuts on the animal — pork intestine, lung, and belly — a dish locals describe as turning the least valued ingredients into one of the city's most beloved flavors.

Pork intestines, lungs, and belly simmer for hours in a spiced broth alongside fried tofu and small unleavened baked breads (huoshao), which soak up the broth as they cook together. Ladled into a bowl and topped with garlic paste, chili oil, and fermented tofu sauce.

Why it's made this way: The dish grew out of a cheaper substitute for an expensive Qing-court pork dish, using offal and bread to stretch a smaller amount of meat into a filling, affordable meal for working-class Beijingers.