Chaogan

Chaogan (炒肝) is a traditional Beijing street food, a thick, gloopy stew made primarily from stewed pork liver and intestines. It is typically seasoned with garlic, soy sauce, and starch to achieve its characteristic thick consistency. Vinegar and chili oil are common additions for personal preference.

Chaogan is often served hot and is best enjoyed by slurping it from a bowl; it is not typically eaten with chopsticks or a spoon. The dish is known for its strong flavor profile and distinctive texture.

The origins of Chaogan can be traced back to the Qing Dynasty and it has remained a popular breakfast and snack item in Beijing ever since. While the name literally translates to "fried liver", the liver and intestines are actually stewed rather than fried in the cooking process.