Beijing’s breakfast culture——Stir-fried Liver Slices

Published Categorized as Beijing cuisine, Major styles of cooking

Among the many delicious dishes in China, there is one particular dish that is beloved for its unique texture and rich nutritional value. It is called “Beijing Stir-fried Liver.” This dish originated in Beijing and is a common choice for breakfast among the locals. It is also an important part of Beijing’s culinary culture, making it quite representative.

“Stir-fried Liver Slices” originated from a dish called “White water chop suey ” served at “Huixianju,” a restaurant located outside Qianmen Gate during the late Qing Dynasty. “White water chop suey” consisted of diced pork intestines, liver, heart, and lungs cooked in a simple broth without much seasoning. As it lacked flavor and popularity over time, the restaurant owner removed the heart and lungs, renamed it “Stir-fried Liver Slices,” and it quickly gained fame as a distinctive Beijing-style snack.

To prepare “Stir-fried Liver Slices,” hot oil is infused with star anise and fried until fragrant. Minced garlic is then added until golden, followed by a suitable amount of yellow bean sauce. This mixture is set aside in a jar. Additionally, a good-quality mushroom broth is prepared. Once all the ingredients are ready, the cooking process begins. Cooked sausage slices are added to boiling broth, along with the garlic sauce, chopped spring onions, cornstarch slurry, ginger powder, and mushroom broth. Raw liver slices are then placed in the pot, thickened with cornstarch, and finally topped with mashed garlic before serving.

Interestingly, despite its name, “Stir-fried Liver Slices” is not stir-fried but rather boiled. In addition to liver, it also includes fatty intestines, which are usually more abundant than the liver. The addition of cornstarch creates a thick, textured consistency that requires continuous stirring, giving it a somewhat “stir-fried” feel.

Nutritional value：

Pork liver is rich in iron and phosphorus, making it an essential ingredient for blood production. It is also high in protein, lecithin, and trace minerals, which benefit children‘s intellectual and physical development. The abundance of vitamin A in pork liver can gradually alleviate eye-related conditions. Modern medical research has discovered that pork liver contains various anticancer substances, such as vitamin C and selenium. Moreover, the liver possesses strong anti-cancer properties and special substances that combat fatigue.
The liver serves as both a nutrient reservoir and a detoxification organ. It continually performs its detoxification function, metabolizing toxic substances and eliminating them through bile secretion. Therefore, a healthy liver itself is non-toxic and safe for consumption.

3 Best Fried liver restaurants:

1. Yao Ji:

“To taste the stir-fried liver, take a turn at the Drum Tower.” In the Drum Tower area of Beijing, there is a decades-old renowned restaurant called Yaoji Chao Gan. This establishment has attracted numerous food enthusiasts with its unique flavor of stir-fried liver and rich historical heritage. It has become one of the popular landmarks for visitors seeking memorable culinary experiences in the Drum Tower vicinity.

Yaoji Chao Gan’s stir-fried liver has a shiny reddish sauce, with flavorful and fatty liver and sausage. It is rich in taste without being greasy, offering a smooth and tender texture. Every mouthful brings out the deliciousness and savory aroma of the stir-fried liver, leaving a lasting impression. The thickened sauce, enhanced by the presence of animal liver, adds a unique flavor to the dish.

2. Yuan Zhao Ji:

Yuan Zhaoji is an old restaurant that used to be called Zhaoji. Due to the proliferation of counterfeit businesses using the name “Zhaoji,” they had no choice but to rename themselves as “Yuan Zhaoji.” The focus now lies on the brand itself.

The stir-fried liver and pork with scallion dumplings at Yuan Zhaoji are highly recommended for their excellent taste, texture, and reasonable prices. The restaurant has a lively atmosphere that adds to the dining experience. In addition to these dishes, they also offer millet porridge, cucumber strips, vegetarian dumplings, egg burgers, and mixed vegetable dumplings. It is best to enjoy them while they’re hot as they are not overly greasy.

3. Tian Xing Ju:

In the bustling city, there is a flavor that carries the weight of history, preserving the traditional taste of old Beijing. That is Tianxingju stir-fried liver, a bowl of which costs only 16 yuan but allows you to savor the unique charm of old Beijing.

Tianxingju stir-fried liver is a famous traditional snack in old Beijing. Its production process is unique, with carefully selected ingredients, resulting in a delicious taste that is highly cherished by locals. This bowl of stir-fried liver may seem ordinary, but every bite is filled with surprises.

The flavor of Tianxingju stir-fried liver is truly unique, combining the deliciousness of stir-fried liver with the aromatic richness of seasonings. Every bite leaves a satisfying sensation, transporting one back to the nostalgic era of old Beijing.
Practice:

1.Prepare the ingredients: pork intestines, pork liver, Tricholoma broth, stock, cooking wine, starch, soy sauce, Sichuan peppercorns, aniseed, cinnamon bark, fennel seeds, fragrant leaves, scallions, ginger, garlic.

2.Blanching the fatty intestines: After cleaning the fatty intestines, pour cold water into a pot. Add the fatty intestines, Sichuan peppercorns, and cooking wine to the cold water. Bring the pot to a boil and blanch the intestines for 5 minutes.

3.After blanching, transfer the sliced fatty intestines into a pot. Add water (enough to cover the ingredients), cooking wine, Sichuan peppercorns, Aniseed, cinnamon,fragrant leaves, fennel seeds, scallions, and ginger. Simmer for 40 minutes, then strain the broth to remove the seasonings for later use.
4.Blanching the pork liver: Slice the pork liver thinly and rinse it thoroughly under running water until there is no blood residue (the pork liver should have a slightly whitish color). Pour cold water into a pot, add Sichuan peppercorns, and bring the water to a boil. Add cooking wine and the pork liver to the boiling water for 20 seconds, stirring with chopsticks to ensure even heating. After 30 seconds of stirring, remove the pork liver from the water.
5.To make the stir-fried liver: Pour pork bone soup, Tricholoma broth, boiled fatty intestine broth, and soy sauce into a pan. Bring it to a boil and let it simmer for 10 minutes. Add the pork liver and thicken the mixture with starch. Finally, sprinkle some minced garlic on top before removing from heat.

Making tips:

1.The liver is the largest detoxification organ and toxin processing station in animals’ bodies. Therefore, when you purchase fresh liver, it is important not to rush into cooking it. Start by rinsing the liver under running tap water for 10 minutes. Then, soak it in water for 30 minutes.

2.The cooking time should not be too short. It is recommended to stir-fry the liver on high heat for at least 5 minutes or more, until it turns a grayish-brown color and there are no visible traces of blood vessels.

3.The best combination for treating anemia is to pair it with spinach.

4.Pork liver often has a distinct odor. Before cooking, it is important to wash the liver thoroughly with water to remove any blood residue. Then, peel off the thin membrane and place the liver in a dish. Add an appropriate amount of milk to soak the liver. After a few minutes, the unpleasant odor of the pork liver will be eliminated.

5.Pork liver should be prepared and cooked immediately. If fresh pork liver is left for too long after being sliced, bile will start to seep out. This not only results in nutrient loss but also causes the cooked liver to have numerous granules sticking to its surface, affecting its appearance and quality. Therefore, after slicing the pork liver, it should be quickly mixed with seasonings and moist starch and cooked as soon as possible.

In contemporary times, despite the wide variety of cuisines in Beijing, stir-fried liver, as a traditional delicacy, still holds a special place in the hearts of many. It not only satisfies people’s culinary cravings but also allows them to better understand the culture and history of this city.

To summarize, the popularity of stir-fried liver can be attributed not only to its delicious taste but also to its historical background, the values it embodies that resonate with the people, and its unique preparation techniques. While enjoying the delectable dish, let us also appreciate the story behind it and experience the charm of Beijing’s urban culture.

Old Beijing Stir-Fried Liver

 

 

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