Chao Gan (Stir-fried Pork Liver)

Chao Gan (Stir-fried Pork Liver) is a featured local snack in Beijing. Historically, Chao Gan is evolved from Ao Gan (stewed pork liver) and Ao Fei (stir-fried pork lung), folk foods in the Song Dynasty. It is also believed that it was originally a gourmet invented by the owner of Huixian Restaurant in the reign of Tongzi in Qing Dynasty, who innovatively prepared it by taking away pork heart and lung. The reason was that it was taboo to stew and serve animal heart and lung together, figuratively cursing its customers simple-minded. Also, Chao Gan in Huixian Restaurant is featured not mixing any kind of seasoning in wok while stir-frying to keep pure taste of pork liver.

It's better to have Chao Gan without chopstick or sponge. Hold the bowl with thumbs and touch the edge with lips and teeth in a round track while fingers slightly turn around the bowl. Sip Chao Gan and gum them. You may feel it hot in the month and make sound in sipping Chao Gan but it is traditionally the most appropriate way to enjoy this local snack.

Editor:Zhao Yanchen