Address: No. 95, Xianyukou Street, Qianmen, Chongwen District, Beijing, China Tel: 67023240

Tianxingju Fried Liver Shop was founded by a meeting in the first year of Tongzhi (1862) in the Qing Dynasty Xianju was formed in 1956 through the merger of Tianxingju, which was founded in 1930, and has a history of 136 years. After the merger of the two stores, in order to maintain the flavor and characteristics of Beijing Fried Liver, the original chef of Huixianju's

was specially put in charge of the cooking, and he learned from the two excellent traditional production methods and management methods, making Beijing < /p>

Fried liver continues to be developed.

In the market economy trend of reform and opening up, the fried liver carefully made according to traditional procedures has gained a long-standing reputation

. In 1992, it was recognized as a "Beijing Old Brand" by the Beijing Municipal Commission of Commerce and the Beijing Municipal Administration of Cultural Heritage. In 1997, at the Beijing Famous Dishes Appraisal Exhibition, Tianxingju Fried Liver won the "Beijing" title. Famous Snacks"

The title was once again recognized as "Chinese Famous Snacks" in the first national Chinese Famous Snacks Recognition Activity in 1997.

Located in Xianyukou. Affiliated to Xianda Catering Company. The building area is 102 square meters and the business area is 40 square meters. 24 employees. It was formed in 1956 by the public-private partnership merger of Huixianju and Tianxingju. It was awarded the Chinese Time-honored Brand in 1992. Huixianju was founded in the first year of Tongzhi in the Qing Dynasty (1862), and Tianxingju was founded in 1933. In the first year of Tongzhi in the Qing Dynasty, Liu Yongkui and his wife opened a tavern on the south side of Xianyukou Middle Road, selling side dishes and "Zheluo" (made by reprocessing leftovers from restaurants). Very popular, income increased significantly. Then it was named Huixianju. In 1900, Yang Manqing, the host of "Beijing Morning Post", often came to this shop and suggested that the heart and lungs in "white water offal" should be removed, and the cleaned pig intestines and liver should be used as raw materials, and add green onion, ginger and minced garlic. Sauce color and thickening, named "fried liver". The consistency is moderate, the color is pleasing, and the aroma is mild. Put it into a small trumpet-shaped bowl like a treasure cup with crystals. When eating, you don't need chopsticks and spoons. You only need to hold the bottom of the bowl with your hands and move your lips along the edge of the bowl to drink. It has a unique flavor. In 1930, another liver-fried restaurant opened opposite Huixianju, named "Tianxingju". In 1956, Huixianju and Tianxingju merged, and a plaque named "Tianxingju Restaurant" was hung. Sha Deliang, a descendant of the former Tianxingju manager, was hired as the manager. Huixianju's best liver-fried master was in charge of the stove, and a intestine-washing workshop was set up, so that Beijing fried liver could be inherited. In 1997, the operating income was 986,300 yuan and the tax revenue was 78,500 yuan. In 1992, Tianxingju's "Beijing Fried Liver" was rated as one of the "Top Ten Famous Snacks in Beijing" in Beijing. In 1997, at the first national Chinese famous snack recognition meeting, Tianxingju's "Beijing Fried Liver" was rated as a "Chinese famous snack" and won a medal from the China Cuisine Association. Special recommendations: Old Beijing style snacks, fried liver: 1.90 yuan/bowl; sesame cakes and steamed buns: 12 yuan/jin (30 pieces); a century-old store, authentic fried liver.