Verified in Beijing.
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; in China we have verified places to eat it in Beijing. Start with where to eat Chaogan (Beijing stewed liver) in Beijing.
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.
Where to eat in Beijing:
Where to eat Chaogan (Beijing stewed liver) in Beijing: the editor picks
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