At the table
Use a spoon to taste the thick broth and pieces of liver and intestine. Let each spoonful cool to a comfortable temperature.
The proportions of liver and intestine, the broth’s thickness and the added condiments vary.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Vinegar and soy sauce can also be added.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Garlicky and savory
- Chili heat
- Texture
- Tender liver and chewy intestine in thickened broth.
- How it’s made
- Cook the offal, thicken with starch, then add garlic.
Vinegar and soy sauce can also be added.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Beijing.
About this regional connection
Beijing: A dish associated with Beijing; individual preparations vary.
Ask if they have it first
请问你们有炒肝吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Chao gan: a Beijing soup sipped from the bowl
In Beijing, chao gan—literally “stir-fried liver”—arrives as a glossy, starch-thickened soup with pork liver, intestine and garlic. A local way to eat it is to lift the bowl and sip along its rim, usually without a spoon.
