Huludou Paomo Craft (Chun Fa Sheng)

Huludou paomo descends from the boiled-intestine dishes of Tang and Song Chang'an markets and is systematically carried by the Chun Fa Sheng house founded in the 1920s, the authentic standard for Xi'an huludou and a vessel of the old capital's street-food memory.

The craft turns on repeatedly cleaning the pig intestine to remove odor and on simmering bone broth, using the pao technique of ladling hot broth over torn bread to soak it through, keeping the traditional steps of bread-baking, offal-cleaning, broth-making, and soaking.

The huludou-paomo craft embodies the fine workmanship and historical continuity of Guanzhong street food; listed on Shaanxi's second provincial intangible-heritage list in 2009, it is a representative of Xi'an's traditional snack techniques.

Carried by the Chun Fa Sheng house within Xi'an, it is the place to experience huludou, a famed dish surviving from Tang times.