What is the stew?

Braised pork is a famous local traditional snack in Beijing. It is made of pig intestines and pig lungs.

Braised pork is popular in Nanheng Street, earlier than in southern Beijing. It is said that in Guangxu period, people used pig's head meat and pig's water instead, because the meat made in Suzhou cooked with pork belly was very expensive. After the spread of folk cooking experts, over time, it created the fire of braised dishes. It is estimated that there are few authentic Beijingers who don't know how to cook. The most famous one in Beijing is "Xiao Changchen", which has a history of 100 years and is considered as a snack only for the poor.

The origin of Luzhu: Manchu people believe in Shamanism and regard crows as gods, because it is said that crows saved their ancestors' lives. In times of famine, where there are crows, there will be dead animals. Therefore, when Manchu sacrifices, animal fat and viscera (mainly wild boar) should be boiled in a large pot (these are crows' favorite foods). After the sacrifice, everyone will share the food, and over time, a braised pot will be formed. Later, it was introduced to the people by the court chef.

Braised pork is very popular in Beijing. Burn a well-shaped knife, cut the tofu into triangles, chop the small intestine and lung head into small pieces, scoop a spoonful of old soup from the pot and pour it into a bowl, then add some garlic paste, Chili oil, tofu and chives. When a hot bowl is served, the fire, tofu and lung head are all soup. The fire is thorough but not sticky, and the meat is rotten but not rotten, among which the small intestine tastes the heaviest. The intestine is soft, thick but not greasy, and has no peculiar smell. Eating a piece of white meat once in a while is even more fragrant.