What's the meaning of "halo-cooking"?

Luoyu is a famous local traditional snack in Beijing, which is made by putting fire-roasted, stewed pig intestines and pig lungs together and cooking them. It has been spread by folk cooking masters, and over time, it has resulted in the creation of lo-boiled huoyao. There are few authentic Beijingers who don't know about lo-boiling.

Beijing people are very popular among them. The fire cut tic-tac-toe, tofu cut triangular, small intestines, lung head chopped small pieces, from the pot to pour a spoonful of old soup to the bowl, and then some garlic, chili oil, tofu milk, leek flowers. Steaming bowl up, roasted, tofu, lung head absorbed enough soup, roasted through and not sticky, meat rotten and not bad, which is the most flavorful or small intestine. The intestines are crispy and soft, and the flavor is thick but not greasy, without any off-flavors.

Extended information:

The original brine came from the court of "Su Zao meat." It is said that during the Guangxu period of the Qing Dynasty, a man surnamed Zhao in Sanhe County, Hebei Province, together with Chen Zhaoyen, the grandfather of Chen Yutian, the originator of today's "small intestines Chen", sold Suzhao meat. Because of the high price of suzao meat cooked with pork, ordinary people could not afford to eat it, so they used pork head and pig's jowl instead, and through the spread of folk cooking masters, over time, the creation of brine-boiled hot barbecue. The authentic Beijing people estimate that there are not many people who do not eat good marinated fire roast.

Baidu encyclopedia - brine cooking