Must-Try Beijing Breakfast: Stir-Fried Liver with Buns （炒肝）

1. History of Beijing Stir-Fried Liver

Beijing Stir-Fried Liver originated in the Tongzhi era of the Qing Dynasty.
It was first made at “Huixianju” near Qianmen, Beijing.
Originally a street snack for locals, it became famous after Empress Dowager Cixi loved it.

2. What Makes It Special

The main ingredients are fresh pork liver and pork intestines.
Its secret is a thick, savory sauce made from garlic, yellow bean paste, soy sauce, and starch.
The liver is tender, the intestines soft but chewy, with a strong garlic aroma.

3. How It’s Made

Unique “braise-and-stir” method:

• Boil and cut the intestines, slice the liver.
• Use bone broth as a base, add liver and intestines.
• Slowly stir in the prepared sauce until thick, then top with lots of garlic.

Taste and Eating Tips

The flavor is rich, savory, and garlicky.
Traditionally, eat it with hot pork-and-scallion buns.
No spoon or chopsticks needed—just tilt the bowl and sip.
Best tried at old Beijing snack shops like Huguo Temple Snacks or Yaoji Stir-Fried Liver.
A bowl costs about 10–20 RMB. Order by saying: “One Stir-Fried Liver, two buns.”

Traveler Tips

Also called “Beijing-Style Liver Stew” in English.
Garlic flavor is strong, but it’s a must-try for local Beijing breakfast.
Don’t judge by its name or appearance—this hot, thick, garlicky dish starts a Beijing local’s day.
Try it once, drink it like a local, pair with buns, and your Beijing food journey is complete!