Chinese Food

Introduction
Beijing lùzhǔ, a quintessential street food deeply rooted in the culinary heritage of China’s capital, is a dish that marries robust flavors with humble ingredients. This hearty stew, often dubbed “Beijing’s comfort food,” features tender pork offal, silken tofu, and chewy wheat bread soaked in a fragrant, spice-laden broth. While its origins trace back to the working-class neighborhoods of old Beijing, lùzhǔ has transcended social boundaries to become a beloved staple in households and eateries alike. Crafting this dish at home requires patience, precision, and an appreciation for the alchemy of flavors that transform simple components into a culinary masterpiece. This guide will walk you through every step of the process, from selecting the finest ingredients to assembling the final bowl, ensuring your lùzhǔ rivals those found in Beijing’s bustling night markets.

Understanding the Essence of Beijing Lùzhǔ
At its core, lùzhǔ is a celebration of ingredients once considered pedestrian. The dish’s name, lùzhǔ, combines the Chinese characters for “stew” (卤) and “simmer” (煮), reflecting its slow-cooked nature. Traditional recipes prioritize pork intestines, stomach, and lungs, which are simmered for hours until they achieve a melt-in-your-mouth texture. The broth, infused with star anise, cinnamon, Sichuan pepper, and fermented bean curd, serves as the dish’s soul, balancing savory, spicy, and umami notes. Accompaniments like coriander, garlic sauce, and vinegar elevate the stew, offering a symphony of flavors that dance on the palate.

Ingredients: Assembling the Building Blocks
To recreate an authentic lùzhǔ experience, gather the following ingredients, ensuring each component meets the highest quality standards:

For the Broth:

• 2 liters of pork bone broth (homemade or store-bought, preferably low-sodium)
• 500g pork intestines (thoroughly cleaned)
• 300g pork stomach (cleaned and trimmed)
• 200g pork lungs (optional, but traditional)
• 100g dried fermented bean curd (fu ru), mashed
• 4 star anise pods
• 3 cinnamon sticks
• 2 tablespoons Sichuan peppercorns
• 1 tablespoon fennel seeds
• 6 garlic cloves, crushed
• 1 thumb-sized ginger, sliced
• 3 tablespoons dark soy sauce
• 2 tablespoons light soy sauce
• 1 tablespoon rock sugar (or brown sugar)
• 1 teaspoon salt (adjust to taste)

For the Stew Additions:

• 300g firm tofu, sliced into 1cm-thick rectangles
• 2 wheat bread rolls (bàozi bread or French baguette, sliced into 2cm pieces)
• 100g pork blood cake (xue doufu, optional, sliced)
• 2 green onions, chopped (for garnish)
• 1 bunch fresh coriander, chopped (for garnish)

For the Condiments:

• 100ml chili oil (homemade or store-bought)
• 50ml black vinegar
• 5 garlic cloves, minced (mixed with 2 tablespoons water for garlic sauce)
• 1 teaspoon Sichuan pepper powder

Step-by-Step Preparation

Cleaning and Parboiling the Offal
The success of lùzhǔ hinges on meticulous cleaning of the pork offal, as improper preparation can result in bitterness or off-flavors:

• Intestines and Stomach: Rinse under cold water, then rub with coarse salt and vinegar to remove impurities. Flip the intestines inside out and scrape off excess fat using a knife. Soak in a mixture of water and rice wine (or white vinegar) for 30 minutes.
• Lungs (if using): Blanch in boiling water for 5 minutes, then drain and rinse thoroughly.

Parboil the cleaned offal in a large pot of boiling water for 10 minutes to eliminate residual odors. Discard the water and rinse the meat under cold water.

Crafting the Aromatic Broth
The broth is the heart of lùzhǔ, requiring slow simmering to meld the spices and meats:

• In a large stockpot, combine the pork bone broth, parboiled offal, mashed fermented bean curd, star anise, cinnamon, Sichuan peppercorns, fennel seeds, garlic, ginger, dark soy sauce, light soy sauce, and rock sugar.
• Bring the mixture to a boil, then reduce to the lowest heat setting. Cover and simmer for 3–4 hours, occasionally skimming off foam. The broth should reduce by approximately one-third, concentrating its flavors.

Adding the Tofu and Bread
Traditional lùzhǔ incorporates tofu and bread to absorb the rich broth:

• After 2.5 hours of simmering, add the sliced tofu and wheat bread to the pot. Gently submerge them to ensure even cooking.
• Continue simmering for an additional 30 minutes, allowing the tofu and bread to soak up the broth’s essence.

Final Assembly and Garnishes
Once the stew is ready, assemble the dish with care:

• Use tongs to transfer the pork offal, tofu, and bread to a serving bowl. Slice the intestines and stomach into bite-sized pieces for easier eating.
• Ladle the hot broth over the ingredients, ensuring they are fully submerged.
• Garnish generously with chopped green onions, coriander, and a drizzle of chili oil. Serve the garlic sauce, black vinegar, and Sichuan pepper powder on the side for diners to customize their bowls.

Cultural Nuances and Serving Etiquette
In Beijing, lùzhǔ is often enjoyed as a late-night snack, paired with baijiu (Chinese liquor) or warm tea. The dish’s communal nature encourages sharing, with diners using chopsticks to fish out their preferred ingredients from a communal pot. For a truly authentic experience, serve the stew in a clay pot to retain heat and enhance the broth’s earthy aroma.

Tips for Perfecting Your Lùzhǔ

1. Cleanliness is Key: Invest time in thoroughly cleaning the offal to avoid unpleasant textures or odors.
2. Spice Balance: Adjust the quantity of Sichuan peppercorns and chili oil according to your heat tolerance.
3. Broth Consistency: For a thicker stew, simmer uncovered during the final 30 minutes to reduce the broth further.
4. Vegetarian Adaptation: Substitute pork with mushrooms, wheat gluten, and tofu skin for a plant-based version.
5. Storage: Leftovers can be refrigerated for up to three days; reheat gently to preserve the broth’s integrity.

Exploring Regional Variations
While Beijing-style lùzhǔ emphasizes pork offal, regional adaptations abound. In Tianjin, for example, chefs might add duck blood or fried dough sticks, while Shanghai variants incorporate soy sauce and anise. Experimentation is encouraged—feel free to introduce local ingredients like smoked paprika or roasted garlic to create a fusion twist.

Conclusion
Beijing lùzhǔ is more than a dish; it’s a testament to the resourcefulness and culinary ingenuity of China’s working class. By adhering to traditional techniques and embracing the interplay of textures and flavors, you can recreate this iconic stew in your own kitchen. Whether enjoyed as a midnight indulgence or a weekend feast, lùzhǔ offers a taste of Beijing’s soul—rich, resilient, and undeniably delicious. So gather your ingredients, fire up the stove, and embark on a journey to master one of China’s most cherished culinary treasures.