I, the practice is different

1, fried liver: the pig's liver, intestines, etc. as the main ingredients, garlic and other auxiliary ingredients, thickened with starch made of Beijing snacks.

2, brine cooking: Beijing a famous local traditional snack, it is a fire, stewed pig intestines and pig lungs put together to cook.

Two, different origins

1, fried liver: the Qing Dynasty, the Tongzhi years, the front door of the fresh fish mouth of the hutongs of the Huixianju invented not thickening method of making fried liver, the Huixianju is considered to be the creator of fried liver.

2, halo-halo cooking: halo-halo cooking is the most famous in Beijing is "small intestine Chen", which has more than a hundred years of history, and is considered to be only eaten by the poor, but originated in the palace.

Three, different flavors

1, fried liver: with soup bright sauce red, liver and sausage fat, taste thick and not greasy, thin and not creek characteristics. Fried liver is from the Song Dynasty folk food "boiled liver" and "fried lung" development of Beijing snacks.

2, boiled: fire through and not sticky, meat rotten and not bad, which is the most flavorful or small intestine. Intestine crispy soft, thick flavor but not greasy, without any odor. Occasionally eat a piece of white meat is full of fat flavor. Because of the old soup, if you feel that the soup is a little salty, you can ask the shopkeeper to ask for some white water to blend into the soup.

Baidu Encyclopedia - Liaojiao

Baidu Encyclopedia - Fried Liver