Chaogan facts for kids
.jpg)
Chaogan at a restaurant in Beijing
|
|
| Type | Snack |
|---|---|
| Place of origin | China |
| Region or state | Beijing |
| Created by | Liu Baozhong (刘宝忠), Liu Baokui (刘宝奎), Yang Manqing (杨曼青) et al. |
| Invented | circa 1900 |
| Main ingredients | Pork liver, pork intestine, starch |
Chaogan (Chinese: 炒肝; pinyin: chǎogān; literally "liver fry") is a special Chinese dish. It is very popular in Beijing, the capital city of China. People often enjoy it as a snack or a light meal.
What is Chaogan?
Chaogan is a savory dish made mainly from pork liver and pork intestine. It also includes starch, which makes the soup thick. Chefs add garlic, vinegar, and soy sauce to give it a rich flavor.
This dish is usually served with mantou buns. Mantou are soft, steamed buns. You can dip the buns into the flavorful soup. This makes for a tasty and filling combination.
How is Chaogan Made?
The name "Chaogan" might be a bit tricky. The Chinese character "炒" (chao) usually means "to fry." However, Chaogan is not cooked by frying at all! Instead, it is made by boiling the ingredients.
The name "Chaogan" is thought to come from the Manchu language. The Manchu word "colambi" means "to cook." So, the name likely refers to the cooking process, not the frying method.
Where Did Chaogan Come From?
Chaogan has a long history in Beijing. Many people believe it was first created around the year 1900. This was during the time of the Qing dynasty.
The dish is said to have originated at a restaurant called Huixianju (会仙居) in Beijing. Since then, it has become a beloved part of Beijing's local food culture.
