## 01 · The Lineup
Pork intestines, pork lung, fried tofu, and a stack of hard dead-dough flatbreads.
That's the whole thing. No shortcuts, no substitutes.

## 02 · Cleaning the Intestines
Turn them inside out and scrub them down — flour, salt, vinegar.
You do this part right or the whole pot smells wrong. No middle ground.

## 03 · Washing the Lung
Run cold water straight through the trachea until it runs clear.
It takes a while. The lung holds onto everything.

## 04 · Frying the Tofu
Drop the tofu blocks into hot oil and leave them alone.
Let the skin blister and go golden. That's how it soaks up the broth later.

## 05 · The Broth
Star anise, cassia bark, dried chilies, a handful of other things that vary by shop.
Low heat, long time. This is the part you can't rush.

## 06 · Into the Pot
Intestines and lung go in together.
Dark broth, open flame, a ladle skimming the surface. You just let it go.

## 07 · The Huoshao
Hard dead-dough rounds, propped up around the edge of the pot, standing in the broth.
Not floating — leaning. The bottom half soaks in slowly while the top stays dry.

## 08 · The Bowl
Everything cut and ladled into a blue-and-white bowl.
Intestine, lung, tofu, bread — then a pour of broth over all of it.
Cilantro on top, a little vinegar on the side if you want it.

That's a Beijing winter right there.