How to pronounce Luzhu huoshao

Luzhu huoshao is written 卤煮火烧 where it comes from. In the International Phonetic Alphabet it is /lu˨˩ tʂu˨˩ xwo˨˩ ʂɑʊ˥/. In plain English letters that is LOO-joo HWOR-shaow, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Luzhu huoshao?

Luzhu huoshao is a main dish of China. Where it comes from: Beijing. People usually eat it at lunch or dinner. Its main ingredients are offal, pork and wheat & flour. It tastes savory and rich.

Where Luzhu huoshao comes from

Luzhu huoshao is one of 108 signature dishes of China on this map. See all dishes from Beijing.

• Peking duck 北京烤鸭 · Main dish · Beijing

  Roast duck was eaten in China's imperial kitchens long before it reached Beijing; it is often traced to Nanjing when that city was the Ming capital, and the court brought it north in the 15th century.

• Zhajiangmian 炸酱面 · Noodles & pasta · Beijing

  Zhajiangmian means noodles with fried sauce: thick wheat noodles tossed with zhajiang, a sauce of fermented soybean paste fried in plenty of oil with minced or diced pork.

• Douzhi 豆汁 · Drink · Beijing

  Douzhi, literally mung bean juice, is a fermented drink that belongs to Beijing and has a recorded history of more than 300 years.

• Shuan yangrou (instant-boiled mutton) 涮羊肉 · Main dish · Beijing

  Shuan yangrou, instant-boiled mutton, is the hot pot of Beijing.

• Baodu 爆肚 · Snack · Beijing

  Baodu is quick-boiled tripe, a halal snack of Beijing cuisine traditionally prepared by the city's Hui Muslims.

• Lüdagun 驴打滚 · Dessert · Beijing

  Lüdagun, which means rolling donkey, is a sweet roll of glutinous rice dough filled with red bean paste and dusted with roasted yellow soybean flour.

Food of China

Dishes like Luzhu huoshao in other countries

Same type of dish and similar main ingredients as Luzhu huoshao:

• Żymlok · Main dish · Silesia, Poland

  Żymlok, also spelled żemlok or zemlok, is a traditional Silesian offal sausage.

• Vincisgrassi · Main dish · Macerata, Italy

  Vincisgrassi is the Marche's baked pasta, richer than the lasagne of Bologna.

• Morteruelo · Main dish · Cuenca (Castile-La Mancha), Spain

  Morteruelo is a thick meat paste from the eastern highlands of Castile-La Mancha, above all the province of Cuenca, as well as eastern Guadalajara, Requena and Albacete, where it is called ajo mataero.

• Tollatsch · Main dish · Western Pomerania, Germany

  Tollatsch is a dumpling in the style of blood sausage from Pomerania and Western Pomerania, traditionally made at the pig-slaughtering feasts.