Beijing fried liver uses large intestine.

Fried liver is a traditional snack in Beijing, which was developed from the folk foods "boiled liver" and "fried lung" in the Song Dynasty.

Beijing fried liver is a special delicacy made with pig liver, large intestine, etc. as the main ingredients, garlic as auxiliary ingredients, and starch thickening. Because the ingredients of fried liver include pig heart and lungs, there was a rumor in Beijing at that time that "

Fried liver does not thicken the gravy - boil the heart and boil the lungs."

Beijing's fried liver was first developed from the folk foods "boiled liver" and "fried lung" in the Song Dynasty.

But the more common saying is that fried liver was invented by Huixianju in Qianmen Xianyukou Hutong around 1900, who removed the pig heart and lungs from offal in white soup and thickened it with starch.

Therefore, Huixianju is considered the creator of fried liver.

After the founding of the People's Republic of China, Huixianju and Tianxingju merged.

In December 1997, the fried liver produced by Beijing Tianxingju was awarded the title of Chinese Famous Snack by the China Cuisine Association.