1. Fried liver: a Beijing snack with pork liver and large intestine as the main ingredients, garlic as the auxiliary material and starch as the thickening agent.

2. Braised pork: a famous local traditional snack in Beijing, which is cooked with stewed pig intestines and pig lungs.

Second, the origin is different.

1, fried liver: During the Tongzhi period of the Qing Dynasty, Huixianju in Xianyukou Hutong of Qianmen invented the method of making fried liver without thickening, and Huixianju was considered as the creator of fried liver.

2. Braised pork: The most famous one in Beijing is Xiao Changchen. This snack originated from the court and has a history of 100 years. It is considered that only the poor can eat it.

Third, the taste is different

1, fried liver: it has the characteristics of bright red soup color, fat liver and intestines, thick but not greasy, thin but not greasy. Stir-fried liver is a Beijing snack developed from folk food "Boiled liver" and "Stir-fried lung" in Song Dynasty.

2, marinating: the fire is thorough but not sticky, the meat is rotten but not rotten, and the most important taste is the small intestine. The intestine is soft, thick but not greasy, and has no peculiar smell. Eating a piece of white meat occasionally smells better. Because of the old soup, if people who have a weak mouth feel that the soup is a little salty, they can ask the store for some boiled water to mix in the soup.

Baidu Encyclopedia-Luzhu

Baidu encyclopedia-fried liver