At the table
Use chopsticks for the solids and a spoon for the broth. Start with a small bite if offal is new to you.
Let the broth-soaked bread and tofu cool before biting.
The mix of offal and condiments varies. Added chili oil can make the bowl spicy.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Some versions add fermented tofu or chive-flower sauce.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Salty, savory and aromatic
- Chili heat
- Texture
- Chewy offal and broth-soaked bread.
- How it’s made
- Simmer pork offal with fried tofu and pieces of huoshao flatbread.
Some versions add fermented tofu or chive-flower sauce.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Beijing.
About this regional connection
Beijing: A dish associated with Beijing; individual preparations vary.
Ask if they have it first
请问你们有卤煮火烧吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Luzhu huoshao: a palace-style stew recast for Beijing streets
One Beijing origin story traces luzhu huoshao to su zao rou, a rich palace dish; the tale that it was created for the Qianlong emperor is presented as legend. The same local account describes a late-Qing shift: pork lung, intestines and other offal replaced costly pork belly, making the savory stew more accessible beyond palace kitchens. Over generations, huoshao flatbread and tofu joined the pot, with the bread soaking up the broth.
