Beijing Stir-Fried Liver: A Century-Old Culinary Tradition

Tianxingju Stir-Fried Liver: A Classic Beijing Delicacy

Tianxingju Stir-Fried Liver is a renowned traditional snack in Beijing, famous for its complex preparation process and strict hygiene standards. The dish is characterized by a glossy, dark red sauce, rich flavor, and the unique combination of tender pork liver and fatty sausage, making it both flavorful and not greasy.

Main Ingredients: Pork bones, pig intestines
Preservatives: None
Suitable For: Young people, elderly

Overview

Tianxingju Stir-Fried Liver, with its long history and authentic preparation method, has been listed as an “Intangible Cultural Heritage.” This dish originated from the Song Dynasty folk foods “boiled liver” and “fried lungs,” and evolved into its modern form during the Qing Dynasty’s Tongzhi period. Back then, a popular saying in Beijing was “Fried liver without thickening – boil the heart and lungs,” reflecting the original method of preparing the dish. Traditionally, stir-fried liver is enjoyed with small steamed buns, eating the liver along the edges of the bowl.

The preparation of stir-fried liver in Beijing has been passed down through generations, with famous establishments like Huixianju and Tianxingju becoming well-known for their expertise. Tianxingju Stir-Fried Liver received the title of “National Famous Chinese Snack” from the Chinese Culinary Association in December 1997.

Special Craftsmanship

Tianxingju Stir-Fried Liver is known for its meticulous ingredient selection and elaborate cooking process. The dish has a rich, fresh taste, with the fatty sausage melting in your mouth without being greasy. One distinctive feature is that the garlic flavor is present but not visible in the dish, as the garlic is finely minced and blended into the sauce. The liver is made with fresh, high-quality pork entrails, washed multiple times before use.

The dish is served in a small, exquisite porcelain bowl from Jingdezhen, measuring only about two inches in diameter, resembling a precious gem. The texture of the liver is tender and glistening, and it pairs perfectly with crispy skewers and steamed buns, offering a delightful experience. The proper way to eat stir-fried liver is to hold the small bowl at the bottom, letting your lips graze the edge of the bowl as you sip the dish.

Preparation Method

1. Clean the pig intestines, bundle them, and tie them with string. Cut the intestines into small sections, and cook them in boiling water until a chopstick can easily pass through.
2. Clean the pig liver and slice it into diamond-shaped pieces.
3. Heat the lard in a wok, add star anise, yellow soy paste, minced ginger, soy sauce, and garlic to create a smooth paste.
4. Heat the pig bone soup, add the intestines, and remove the floating fat when it starts to boil.
5. Add the liver, soy sauce, minced garlic, and salt. Stir well and thicken with starch, allowing the soup to boil again. Sprinkle MSG to taste.

Development

In 1956, Huixianju (founded in 1862) and Tianxingju (founded in 1930) merged, creating a single restaurant named Tianxingju. This merger helped preserve the traditional Beijing stir-fried liver recipe, with the best chefs from Huixianju leading the kitchen. Tianxingju Stir-Fried Liver has won several prestigious awards over the years, including being named a “Chinese Famous Snack” by the Chinese Culinary Association in 1997.

Tianxingju Stir-Fried Liver Restaurant

Tianxingju, with a history of over 130 years, continues to uphold the flavors of traditional Beijing stir-fried liver. The restaurant has been recognized as a “Beijing Time-Honored Brand” and has become an essential part of Beijing’s culinary culture. It has also earned acclaim for its delicious, perfectly prepared stir-fried liver, which locals affectionately praise: “Boiled fatty intestines in thick broth, fairly priced, and always delicious.”