If you're ready to try some real Beijing street food, I highly recommend you check out this hidden gem in the city's alleyways. But before you go, be prepared for a dish that might challenge your taste buds: braised pig intestines. Yes, you read that right. This dish, known in Chinese as "卤煮" (Lǔzhǔ), is a unique and authentic Beijing food that can be translated as "Braised Pig Intestines" or "Stewed Pork Offal" in English. Some descriptions may even refer to it as "Stewed Pork Offal" to capture its distinctive ingredients and preparation.
Braised pig intestines are a part of the authentic Beijing food scene, deeply embedded in the city's street food culture. These types of dishes are often not served in fine dining settings with formal table manners. Instead, they resemble the kind of quick, satisfying street foods you might be familiar with, like hot dogs, hamburgers, or tacos — fast, easy, and packed with flavor.
You might wonder why this dish often uses pig intestines, pig head meat, and pig stomach. The origins of these foods lie in their ability to satisfy the needs of the working class. These ingredients are high in energy, affordable, and easy to prepare, making them perfect for laborers and everyday people who need quick energy. While many people might consider these ingredients "cheap cuts," their unique flavors gradually won over the masses, turning what were once humble street foods into beloved delicacies now enjoyed by everyone, regardless of social class.
You may not know this, but hot pot, just like braised pig intestines, originated from the working class, using discarded cuts of meat to create a nourishing, tasty dish. The same applies to many iconic Chinese dishes — they evolved from the streets, from the hustle and bustle of the city's alleyways. So, if you're in Beijing, and a local friend takes you to a no-frills authentic Beijing food spot without fancy tablecloths, where the atmosphere feels casual and unpretentious, then you know you're about to experience a true taste of the city and its culture.
Let's return to the topic of authentic Beijing food and its famous braised pig intestines. This dish has a history that dates back to the Qing Dynasty. Historical records show that it first appeared as a dish sold by street vendors in Beijing, created to meet the daily needs of workers and common folk for a quick, affordable meal. Back then, the braised pig intestines were made from ingredients like pig small intestines, pig head meat, and pig lungs, slowly simmered with tofu and thick pancakes. The result was a rich, flavorful broth that was both hearty and comforting — the ultimate street food experience.
Some of you might initially be hesitant about eating "pig intestines" or "pig offal." But trust me, it's absolutely worth trying. When prepared properly, the ingredients are thoroughly cleaned, ensuring there are no off-putting odors. The meat becomes tender and smooth, and when combined with the rich, savory braising sauce and carefully balanced seasonings, it becomes a dish with layers of flavors that linger long after the meal.
This careful blending of ingredients and slow simmering technique makes braised pig intestines more than just a dish; it's a cultural experience representing authentic Beijing food. It's a taste that embodies Beijing's old, complex, and deeply satisfying side, which will hook you the moment you try it. If you enjoy delving into a place's real flavors, then braised pig intestines are an experience you shouldn't miss.
"Delicious! The stewed pig intestines and broth were incredible. A must-try for anyone visiting Beijing, especially for those who love adventurous food. The service was great and the atmosphere was authentic." - "FoodieExplorer" from the United States, TripAdvisor
"The most authentic Beijing street food I’ve had. The pig intestines were cooked perfectly, and the broth was flavorful. Highly recommend it for anyone who wants to taste true Beijing cuisine." - "BobbyTheTraveler" from Canada, Yelp
If you're ready to dive into this dish, then I strongly recommend visiting “Chen Ji Braised Pig Intestines”【陈记卤煮小肠】, a small shop tucked away in Beijing's front gate alleyways (廊坊二条). I recommend it because nearly every authentic Beijing food stall you see with the “Chen Ji”【陈记】 sign traces its roots back to the original shop started by Mr. Chen, the founder. While each "陈记" branch has its own character, most still carry on the family's secret recipe and flavors. Over time, however, the flavors have changed, especially as the business grew and adapted to modern times. Larger, fancier restaurants have appeared, but they no longer carry the same taste I remember from childhood.
The only place that has remained true to the original taste is this humble spot in the alley, where Mr. Chen's descendants continue to run the business with the same dedication he had before his passing. The flavors, the cooking style, the way you order your food, the décor, and even the warm hospitality — everything transports you back to the authentic, unpretentious Beijing food of the past.
"This small eatery offers a fantastic taste of traditional Beijing food. The stewed pork intestines were savory and tender. Definitely a place for food enthusiasts who want to dive into local culture." - "LilyWang" from Australia, TravelChinaGuide
So, since you've decided to try braised pig intestines, why not experience the most genuine and traditional version? This restaurant is your ticket into the heart of Beijing's alley culture. It doesn't just offer food — it provides a slice of history, a touch of nostalgia, and a connection to Beijing's roots.
Mr. Chen, the founder of 陈记卤煮小肠, came from a long line of traditional braised food makers. The art of making braised pig intestines was passed down through generations in his family. From a young age, Mr. Chen learned the craft alongside his parents in the alleyways of old Beijing. Every morning, he would prepare the ingredients and cook up the most authentic braised pig intestines. The shop started as a street vendor's stall, where Mr. Chen would carry a large basket through the alleys, looking for customers. Though small, his skills and passionate service soon garnered a loyal following.
As business grew, 陈记卤煮小肠 moved from the alley to a small restaurant. Despite facing challenges like city redevelopment, the shop has stayed afloat through the years. Although it maintains its modest size, the restaurant symbolizes old Beijing's flavors and alley culture. The restaurant faced potential closure after Mr. Chen's passing, but the local community kept it alive. People came in droves to taste the "taste of their youth," keeping the memory of those days alive.
"Great local flavor! It's a real taste of Beijing street food. If you're into trying unusual dishes, this place will not disappoint. The pig intestines were surprisingly tender, and the broth was savory and full of depth." - "TheNomadicFoodie" from Singapore, FoodieBlogs
Today, despite the long lines during peak hours, the restaurant has refused to expand or open branches. There are no additional dishes on the menu — the only offering is braised pig intestines. You can pair it with local soda, beer, or even white wine if you like. If you're feeling adventurous, add the shop's homemade vinegar and chili to the braise for an extra punch.
I love the charm of this unpretentious spot, which still carries the spirit of the old Beijing alleyway. Simple tables, friendly servers, and the sight of old neighbors enjoying a bowl of braised pig intestines while sipping some homemade white wine — it's a glimpse into Beijing's laid-back, genuine lifestyle.
It's not just about eating braised pig intestines here. It's about embracing Beijing's simplicity and laid-back approach to life, diving into the authentic, everyday culture that makes this city unique.
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