Chao Gan (small size)

AI Gourmet Analysis

Overview

Chǎogān (Fried Liver, Chinese: 炒肝, pinyin: chǎogān) is one of Beijing’s traditional dishes, characterized by its chewy, thick soup and use of pork offal—mainly liver and intestines. Widely celebrated as a local specialty at longstanding establishments such as “Yaoji Chao Gan,” it is commonly served as breakfast, a light meal, or at local food stalls and specialty shops. The dish features a rich, soy sauce–based soup with a pronounced flavor of chopped garlic and is best enjoyed while hot, allowing the full umami of the ingredients and the soup to be savored together. Chǎogān is seen as a symbol of Beijing's culinary culture and is classified as “xiaochi” (traditional small eats) originating in the city.

Origins and History

The origins of Chǎogān are believed to date back to the mid-to-late Qing Dynasty, having emerged in the hutongs (traditional alleyways) of Beijing. By the late 18th century, a dish called “Chǎogān” had already existed; the version at the time—stewed pork liver and large intestines with a garlic-flavored thick sauce—closely resembled today’s recipe. Favored by commoners as a breakfast or snack, it evolved as a popular food at street stalls, particularly in southern Beijing around the Tianqiao and Xuanwu Gate areas.

Although the Chinese character “炒” (chao) usually means “to stir-fry,” it is widely believed that Chǎogān’s cooking technique involves not frying, but instead quickly boiling the ingredients at high temperature. Numerous historical texts and local sources describe Chǎogān as a dish that uses the word “chao” in its name, despite being boiled rather than stir-fried.

Preparation Method and Main Ingredients

The basic ingredients for Chǎogān are as follows:

• Pork liver
• Pork large intestines or other offal
• Garlic
• Soy sauce
• Potato starch or other starch (for thickening)
• Basic seasonings such as salt and pepper

First, the intestines and liver are carefully cleaned and parboiled to remove any odor. A soup base is made by heating soy sauce in a pot, into which plenty of finely chopped garlic is added. The pork offal is then introduced and quickly boiled over high heat to maintain the desired texture. Finally, the soup is thickened with a starch slurry, completing the dish. It is common for diners to adjust the flavor to their liking at the table by adding vinegar or chili oil.

Characteristics and Culinary Culture of Chǎogān

Chǎogān is particularly noted for its rich mouthfeel and distinctive aroma of garlic. It is especially popular during Beijing’s winter, where it is enjoyed by residents and tourists alike at breakfast tables, longstanding snack shops, and eateries. This dish is meant to be eaten while hot; if allowed to cool, the soup’s thickness and flavor are lost—hence, tradition dictates it is consumed immediately after being served.

In modern times, there are many specialty shops such as “Yaoji Chao Gan,” each with its own closely guarded recipes and seasoning techniques. The dedication to unique flavors and methods handed down from generation to generation vividly reflects local food culture.

About Yaoji Chao Gan

Yaoji Chao Gan, established in 1921, is a highly renowned longstanding restaurant in Beijing famous for specializing in Chǎogān. Always bustling with locals and tourists, the shop’s walls are covered in photos of celebrities and government officials who have visited. It is even known that former U.S. President Joe Biden has dined there. Yaoji Chao Gan employs rigorous traditional techniques while also adhering to modern standards for food hygiene and flavor control, with especially strong emphasis on soup thickness and the thorough preparation of offal.

Contemporary Recognition and Globalization

Chǎogān is now served not only in Beijing but increasingly throughout China and overseas Chinese communities. Its recognition among tourists rises every year, though the distinctive aroma, thick soup, and offal texture tend to divide opinion. At the same time, amid a growing emphasis on healthy eating and a renewed appreciation of “traditional foods,” creative new takes on the classic recipe that respect the original ingredients are being developed.

Chǎogān is an iconic dish essential to discussions of Beijing cuisine and is considered a must-try traditional specialty for any visitor to the region.