Lu Zhu

Lu Zhu is a highly characteristic traditional snack in Beijing. Here is a detailed introduction to it:

I. Historical origin

Lu Zhu originated from the imperial cuisine "Sutai Meat" in the Qing Dynasty. Since the ingredients used to make Sutai Meat, such as streaky pork, are relatively expensive, common people replaced them with pig's head meat and pig offal. Through continuous improvement, it has formed today's Lu Zhu.

II. Ingredients

• Main ingredients: pig large intestine, pig lung, and baked wheaten cake. The pig large intestine is processed to be clean and free of peculiar smell, with a soft and chewy texture. The pig lung is tender and elastic. The baked wheaten cake is made of unleavened dough. After being cooked in Lu Zhu, it absorbs the soup and has a solid texture.

• Accessories: tofu, coriander, garlic juice, chili oil, fermented bean curd, etc. Tofu adds to the texture of Lu Zhu. Coriander plays a role in enhancing the fragrance. Garlic juice, chili oil, and fermented bean curd can be added according to personal taste to enrich the flavor of Lu Zhu.

III. Appearance characteristics

A bowl of Lu Zhu is steaming hot with a bright red color. The pig large intestine, pig lung and other ingredients are soaked in the rich marinade. The baked wheaten cake is cut into a well-shaped pattern, and the tofu pieces are of uniform size. Green coriander is dotted on it, presenting an attractive color combination.

IV. Taste and texture

• Taste: The taste of Lu Zhu is rich and mellow, with moderate saltiness. The marinade combines the flavors of various spices, emitting an inviting aroma.

• Texture: The pig large intestine is soft and glutinous with a bit of toughness. The pig lung is delicate and smooth. After absorbing the marinade, the baked wheaten cake becomes soft but still has some chewiness. Tofu melts in the mouth and forms a sharp contrast with the texture of other ingredients.

V. Production process

• Clean the ingredients: Repeatedly wash the pig large intestine and pig lung to remove impurities and peculiar smell. The pig large intestine can be scrubbed with vinegar, salt, etc. The pig lung needs to be cleaned thoroughly by methods such as filling it with water.

• Cook the ingredients: Put the pig large intestine, pig lung, etc. into a pot, add scallions, ginger, garlic, star anise, cinnamon, pepper and other spices, as well as seasonings such as soy sauce, cooking wine, rock sugar, and add water to cook. First, bring it to a boil over high heat, then turn to low heat and simmer slowly to allow the ingredients to fully absorb the flavor.

• Make the baked wheaten cake: Cut the unleavened baked wheaten cake into small pieces and put it into the Lu Zhu pot to cook together to let the baked wheaten cake absorb the flavor of the marinade.

• Season: Add tofu, coriander, garlic juice, chili oil, fermented bean curd, etc. according to personal taste for seasoning.

  
  

VI. Cultural connotation

Lu Zhu is a favorite of old Beijingers, reflecting the boldness of Beijingers and their love for traditional delicacies. On the streets and alleys of Beijing, Lu Zhu shops can be seen everywhere, becoming an important part of Beijing's food culture. Many tourists who come to Beijing will also deliberately taste Lu Zhu to feel the unique charm of old Beijing.

In conclusion, with its unique flavor and rich historical and cultural connotations, Lu Zhu has become an indispensable delicacy in Beijing's cuisine.