Ranked by TableJourney editorial score.
Chaogan is a thick, glossy stew of pork liver and intestine in a starch-thickened sauce, finished with garlic and vinegar and eaten with steamed pork buns for breakfast.
Chaogan is believed to have been invented at the Huixianju restaurant in Qing-dynasty Beijing, and despite its name it is simmered rather than stir-fried. Huixianju opened at Xianyukou in 1862. Tianxingju opened diagonally opposite in 1933, and the two merged under joint state-private ownership in 1956; the merged shop kept the Tianxingju name and its stewed liver. Yaoji, opened in 1989 on Gulou East Street, is a newer specialist that serves it from early morning.
2 editor picks for Chaogan (Beijing stewed liver) in Beijing, ranked by editorial score. All Beijing signature dishes · Chaogan (Beijing stewed liver) across every city.
Yaoji Chaogan on Gulou East Street in Beijing, opened in 1989, serves chaogan, a thick pork liver and intestine stew, with steamed buns and zhajiangmian.
OrderChaogan, a thick pork liver and intestine stew, with pork and scallion buns
TipThe shop opens at 06:00 for breakfast; the stew is seasoned with garlic, vinegar and soy, and Ctrip lists luzhu and baodu beside it.
Tianxingju on Xianyukou Street near Qianmen, founded in 1862, serves Beijing-style stewed liver with steamed stuffed buns from early morning in Beijing.
OrderOrder the Beijing-style stewed liver with steamed stuffed buns, the shop's classic pairing.
TipFounded in 1862 as Huixianju, the shop opens at 07:00 on Xianyukou Street near Qianmen, so it works as a breakfast stop.
Chaogan (Beijing stewed liver) makes more sense with someone from Beijing explaining it. These are the classes and tours we have checked, with booking links.
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Guided tour · 8 hours
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