Chinese Braised Offal Hot Pot
Chinese Braised Offal Hot Pot, often called 'Lu Wei' (滷味) or 'Da Lu Cai' (大滷菜), is a savory, aromatic dish featuring various organ meats and other ingredients slowly simmered in a rich, spiced soy-based broth. Common ingredients include pork or beef tripe, intestines, heart, liver, and sometimes tofu or eggs, originating from various regional cuisines across China, particularly popular in northern and central provinces. The dish is known for its complex, layered flavors developed through long braising with star anise, cinnamon, and other spices.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, providing essential nutrients like iron, zinc, and B vitamins (especially B12) from the offal. A typical serving can range from 300 to 500 calories, depending on the specific cuts and amount of braising liquid consumed.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 28 g |
| Carbs | 5 g |
| Fat | 27 g |
| Fiber | 0 g |
| Sugar | 2 g |
| Sodium | 850 mg |
| Iron | 5.5 mg |
| Zinc | 7.2 mg |
| Vitamin B12 | 18.5 mcg |
| Selenium | 32 mcg |
| Phosphorus | 280 mg |
| Potassium | 350 mg |
| Vitamin B2 (Riboflavin) | 1.8 mg |
| Niacin (B3) | 9.5 mg |
Per 1 cup (240 g) of mixed braised offal with some broth · estimated, varies by recipe
💡 What's interesting
Culturally, braised offal represents a traditional 'nose-to-tail' eating philosophy in Chinese cuisine, minimizing waste and maximizing flavor from all parts of the animal. Nutritionally, organ meats are exceptionally nutrient-dense, offering concentrated amounts of vitamins and minerals that are less abundant in muscle meats.
