Chaogan

You can help expand this article with text translated from the corresponding article in Chinese. (April 2019) Click [show] for important translation instructions. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia. Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article. You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing Chinese Wikipedia article at [[:zh:炒肝]]; see its history for attribution. You may also add the template {{Translated|zh|炒肝}} to the talk page. For more guidance, see Wikipedia:Translation.

Chaogan

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
Media: Chaogan

Chaogan (Chinese: 炒肝; pinyin: chǎogān; lit. 'liver fry') is a Chinese dish which is especially famous in Beijing.

Chaogan is prepared from pork liver, pork intestine and starch, seasoning with garlic, vinegar and soy sauce. Chaogan is traditionally served with mantou buns.

There is a belief that chaogan was invented in Huixianju restaurant (会仙居), Beijing during the Qing Dynasty.^[1]

Although in the name there is the Chinese character "炒" (chao, lit. 'to fry'), the dish is not cooked by frying, but boiling, and the name is believed to be derived from the Manchu word "colambi", which means "to cook".