.mw-parser-output .hidden-begin{box-sizing:border-box;width:100%;padding:5px;border:none;font-size:95%}.mw-parser-output .hidden-title{font-weight:bold;line-height:1.6;text-align:left}.mw-parser-output .hidden-content{text-align:left}You can help expand this article with text translated from the corresponding article in Chinese. (April 2019) Click [show] for important translation instructions.
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.jpg) Chaogan at a restaurant in Beijing | |
| Type | Snack |
|---|---|
| Place of origin | China |
| Region or state | Beijing |
| Created by | Liu Baozhong (刘宝忠), Liu Baokui (刘宝奎), Yang Manqing (杨曼青) et al. |
| Invented | circa 1900 |
| Main ingredients | Pork liver, pork intestine, starch |
Chaogan (Chinese: 炒肝; pinyin: chǎogān; lit. 'liver fry') is a Chinese dish which is especially famous in Beijing.
Chaogan is prepared from pork liver, pork intestine and starch, seasoning with garlic, vinegar and soy sauce. Chaogan is traditionally served with mantou buns.
There is a belief that chaogan was invented in Huixianju restaurant (会仙居), Beijing during the Qing Dynasty.[1]
Although in the name there is the Chinese character "炒" (chao, lit. 'to fry'), the dish is not cooked by frying, but boiling, and the name is believed to be derived from the Manchu word "colambi", which means "to cook".