Luzhu Huoshao, or 卤煮火烧, is a hearty Beijing street food dish that’s pure comfort in a bowl! This savory stew features tender pork offal, tofu, and chewy flatbreads (huoshao) simmered in a rich, spiced broth. It’s a beloved winter warmer in northern China, packed with bold flavors from star anise, soy sauce, and fermented bean paste. The mix of textures—soft tofu, chewy bread, and melt-in-your-mouth pork—makes it a satisfying meal for any chilly day. Let’s dive into making this authentic Beijing classic at home!
Ingredients
Serves 4
For the Stew
- 1 lb pork offal (intestines, lung, or heart) or pork belly
- 1/2 lb firm tofu, cut into 1-inch cubes
- 4 dried shiitake mushrooms, soaked and sliced
- 1-inch piece of ginger, sliced
- 2 cloves garlic, smashed
- 2 scallions, cut into 2-inch pieces
- 2 tbsp vegetable oil
- 2 tbsp fermented bean paste (dòubànjiàng)
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce (for color)
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1 star anise
- 1 cinnamon stick
- 1/2 tsp Sichuan peppercorns
- 4 cups water or pork stock
- Salt, to taste
For the Huoshao (Flatbreads)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup water (adjust as needed)
- 1 tbsp vegetable oil (for cooking)
For Garnish
- Fresh cilantro, chopped
- 1 scallion, finely chopped
- Chili oil (optional, for spice)
Equipment
- Large pot (for stewing)
- Medium pot (for blanching)
- Mixing bowl (for dough)
- Rolling pin
- Skillet or griddle
- Tongs
- Strainer
Step-by-Step Recipe
Step 1: Prep the Pork Offal
Start with the pork offal (or pork belly if you’re skipping offal). Rinse the offal thoroughly under cold water to remove any impurities. Place it in a medium pot, cover with water, and bring to a boil over high heat. Boil for 5 minutes to clean it further, skimming off any foam that rises. Drain, rinse again, and cut into bite-sized pieces (about 1-inch chunks). If using pork belly, blanch it the same way, then slice into similar-sized pieces. Set aside.
Step 2: Soak the Shiitake Mushrooms
While the pork is blanching, soak the dried shiitake mushrooms in warm water for 20–30 minutes until soft. Squeeze out excess water, remove the tough stems, and slice the caps into strips. Save the soaking liquid (about 1/2 cup, strained) to add umami to the stew later.
Step 3: Make the Huoshao Dough
In a mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually add 3/4 cup of water, mixing with your hands until a soft dough forms. Knead on a lightly floured surface for 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes while you work on the stew.
Step 4: Cook the Stew Base
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the sliced ginger, smashed garlic, and scallions, and stir-fry for 1 minute until fragrant. Toss in the blanched pork pieces, stirring for 3–4 minutes to brown slightly. Add the fermented bean paste, soy sauce, dark soy sauce, Shaoxing wine, and sugar, stirring to coat the pork evenly. The bean paste gives the stew its signature savory depth, while the dark soy adds a rich color.
Step 5: Simmer the Stew
Add the sliced shiitake mushrooms, star anise, cinnamon stick, Sichuan peppercorns, and 4 cups of water or pork stock, plus the reserved mushroom soaking liquid. Bring to a boil, then lower the heat to a simmer. Cover and cook for 1 hour, stirring occasionally, until the pork is tender. After 30 minutes, add the tofu cubes, letting them soak up the broth’s flavors for the remaining time. Taste and adjust with a pinch of salt if needed—the soy sauce and bean paste are salty, so go easy.
Step 6: Cook the Huoshao
While the stew simmers, roll out the rested dough into a 1/4-inch thick rectangle. Cut into 2×3-inch rectangles or triangles—these are your huoshao flatbreads. Heat 1 tablespoon of vegetable oil in a skillet or griddle over medium heat. Cook the flatbreads for 2–3 minutes per side until golden and slightly crispy, with some charred spots for that authentic street food vibe. They should be chewy, not soft like pancakes. Set aside.
Step 7: Add Huoshao to the Stew
Cut the cooked huoshao into bite-sized pieces (about 1-inch chunks) and add them to the stew. Simmer for another 5–10 minutes, letting the flatbreads soak up the broth but not get too soggy. The huoshao should be soft but still hold their shape, adding a chewy texture to the dish.
Step 8: Serve
Ladle the stew into bowls, ensuring each serving has pork, tofu, mushrooms, and huoshao pieces. Garnish with chopped cilantro and scallions for freshness, and drizzle with chili oil if you like a spicy kick. Serve hot, ideally on a chilly evening like this Saturday, May 24, 2025, at 07:13 PM IST—it’s the perfect comfort food for a cozy night in!
Tips for Success
- Offal Substitution: If pork offal isn’t your thing, use pork belly or shoulder for a less adventurous version. The stew will still be rich and flavorful.
- Huoshao Texture: Don’t overcook the flatbreads in the stew—they should soak up some broth but retain a chewy bite. Add them just before serving if you prefer more texture.
- Broth Consistency: If the stew gets too thick, add a splash of water or stock. It should be hearty but not gloopy, with enough broth to coat everything.
- Storage: The stew tastes even better the next day. Store leftovers in the fridge for up to 3 days, but keep the huoshao separate until reheating to avoid sogginess.
Cultural Context
Luzhu Huoshao is a quintessential Beijing street food, deeply rooted in the city’s working-class culture. Dating back to the Qing Dynasty, it was originally a cheap, filling meal for laborers, using affordable ingredients like offal and simple flatbreads. The name luzhu refers to the stewed offal, while huoshao means “fire-roasted,” hinting at the flatbreads’ traditional cooking method over open flames. Today, it’s a nostalgic dish sold at bustling markets, often enjoyed in winter for its warming qualities, reflecting Beijing’s love for hearty, communal meals.
Final Thoughts
Luzhu Huoshao is a bowl of Beijing history, blending rich, savory flavors with satisfying textures. The tender pork, chewy flatbreads, and aromatic broth make it a true comfort dish, perfect for a chilly May evening. It takes a bit of time to prepare, but the result is so worth it—a taste of authentic Chinese street food right at home. Grab a spoon, dig in, and enjoy the warmth of this northern classic!
