Beijing fried liver is a famous traditional snack, which is made of pig large intestine and pig liver. So do netizens know the history of fried liver in Beijing? Interested netizens, let's take a look at it.

1 According to records, fried liver, as an important part of traditional breakfast in Beijing, has been around for more than a hundred years.

2. The fried liver was invented by Huixianju, which was opened in the first year of Tongzhi in Qing Dynasty (AD 1862). On the basis of the original "white soup chop suey", the heart and lungs were removed and thickened, thus forming the fried liver that has been passed down to this day.

3. In 1930, another old fried liver shop, Tianxingju, opened opposite Huixianju. Because of better selection of materials and the use of new seasonings such as monosodium glutamate and soy sauce instead of the original mushroom soup, the business gradually overshadowed Huixianju. In 1956, the two stores merged, leaving only Tianxingju's signboard.

The above is the history of fried liver in Beijing.