What is fried liver?

Fried liver is one of the famous traditional snacks in Beijing, which was improved from the "white water chop suey" of fresh fish mouth outside Qianmen in the late Qing Dynasty. In fact, the famous fried liver is mainly pig fat intestines, and pig liver only accounts for 1/3.

The production method is to soak pig intestines in alkali and salt, rub them clean, wash them with water and vinegar, and then cook them. After boiling, simmer with slow fire, cover the pot, and let the intestines be cooked without running oil. After cooking, cut it into 5-minute-long segments, commonly known as "thimble segments", then wash the fresh pig liver and cut it into willow-shaped strips with a knife.

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After Hui Xianju's fried liver became famous, small restaurants and snack bars in Beijing's Sijiu city joined in one after another, and there were also witticisms on the market with fried liver as the word. For example, when swearing at home, say, "You are so heartless." ; Ironically, people and things that hurt each other say that "pigs and pigs eat fried liver and hurt their own flesh and blood." ?

Fried liver in Beijing has a long history, which developed from folk foods such as "boiled liver" and "fried lung" in Song Dynasty. During the Tongzhi period of the Qing Dynasty, Huixianju was not bold in production and sales. At that time, there was a saying in Beijing that "fried liver does not get thicker-boiling heart and lungs". When eating fried liver, you should sip it along the bowl with steamed buns in your arms.

In the Qing Dynasty, there were two kinds of fried livers: pavement and burden. The paver first pushed Huixianju outside the front door.

Fried liver made by Beijing Tianxingju was awarded the title of the first national famous Chinese snack by China Cuisine Association on February 1997.