Fried liver is one of the famous traditional snacks in Beijing, which was improved from "white water minced meat" of "Huixianju" at the mouth of fresh fish outside Qianmen in the late Qing Dynasty.

The production method is to soak and rub the pig intestines with alkali and salt, and then wash them with water and vinegar before cooking. After the pot is opened, change to simmer, the pot lid cover so that the intestines are cooked through without running out of oil. After rotting, cut into small sections of 5 minutes long, commonly known as "thimble section", and then fresh liver washed, sliced diagonally with a knife into a willow leaf-shaped strip.

Expanded:

After Hui Xianju's Fried Liver became famous, Beijing's restaurants and snack bars in the city of Beijing's 49 cities added Fried Liver, and witty phrases with Fried Liver as the word appeared on the market. The word "fried liver" was also used in the market, such as scolding someone by saying, "You're just like fried liver, you have no heart and no lungs." The people and things that satirize each other are said to be: "pig eight ring eat fried liver, self-mutilation of flesh and bone." ?

Beijing fried liver has a long history, is from the Song Dynasty folk food "boiled liver" and "fried lungs" development, the Qing Dynasty, Tongzhi years, will be immortal residence without thickening method of production and sale, when the capital has been rumored to be "fried liver not thickened! ---- boiled heart boiled lungs". When you eat fried liver, you should sip food along the bowl around the bun.

The producers and sellers of fried liver in the Qing Dynasty had two kinds of stores and shoulders. The first push of the store outside the front door of the Huixianju.

Beijing Tianxingju fried liver, December 1997 by the China Cuisine Association awarded the first national Chinese snack title.