Fried liver is a famous traditional snack in Beijing. It is mainly made from pig large intestine and pig liver. It is added with starch and thickened, and the fat intestine is generally more than the liver.

According to the records, the fried liver has been published for more than a hundred years. "Fried liver" was invented at the end of the Qing Dynasty by the "Fengxianju", a fresh fish mouth outside the front door. Talk about the story of "Jingxianju": In the first year of Tongzhi, there was a shoe called "Da Shun Ji" in the fresh fish mouth outside the front door. Due to the loss of operation, a shop was rented to a Beijinger named Liu Yongkui. Liu Yongkui and his wife opened a tavern, operating liquor, yellow wine, small dishes such as peanuts, pine eggs, salted duck eggs and so on. At the beginning, Liu Yongkui collected the leftovers from nearby restaurants and restaurants. After processing and selling, some poor people especially liked to eat this kind of “folding”, not spending much money, and “荤腥”, which tastes good. One day, there was an old man who asked for two bowls of "folding", but the money was not enough. Liu Yongkui said: "You are so old, it doesn't matter if you eat two bowls in white." After the old man was full, the person was gone. It is also strange to say that there are more and more "foldings" in this pot, and the income has increased greatly. Liu Yongkui pondered that the old man who came to eat "folding Luo" may be a god, and he named the store "Hui Xianju" . Liu Yongkui later became infected with smoke and smoke, and did not care about doing business. He had no children under his knees and invited his wife, Liu Xigui, to take care of the business. At the end of Tongzhi, Liu Yongkui and his wife passed away, and Xianju returned to Liu Xigui. Liu Xigui died in 1900, and Xianju was run by his three sons. At that time, there was a shop next door to Xianju called “Guanglai Water”, which operated Baishui Tang and Yangpu. The business was very good, which made the Liujia three brothers very inspired. Beginning to imitate the method of making Baishui Tang sheep from Guanglai Water, the liver, lungs, heart, etc. will be washed. Put pepper, aniseed, salt, boiled in white water, named "white water chopped". This improvement in Xianju has not improved, and Geer discusses how to improve the practice of white water. At that time, Yang Manqing of Beijing New Newspaper often visited the Beijing snack bar and was very familiar with the Liu family. He gave them the idea: "You remove the white heart and lungs, add the sauce, thicken the name, and the name is called fried liver. This may be attractive. If someone asks why it is called fried liver, it is said that the liver has been fried." Brothers soaked the fresh fat pig intestines with alkali and salt, then washed with water and vinegar, and simmered with simmer. After the intestines are cooked, cut into small pieces and cut the fresh liver into strips. The seasoning is to put the big ingredients in the hot cooking oil, and then put them into the raw garlic after the deep-fried, when the garlic turns yellow, immediately put the appropriate amount of yellow sauce, stir well and put it in the tank for use. In addition, you should also pick some good mushroom soup. After the raw materials and ingredients are prepared, you can make fried liver. First put the cooked intestines into the boiling soup, then add the garlic sauce, chopped green onion, ginger and mushroom soup, then put the cut raw liver into the pot, use the starch to thicken, and finally sprinkle with the chopped garlic. The liver is ready. Unexpectedly, this change will be on fire, and the "Fengxianju" fried liver will be unique in Beijing snacks. After the famous liver of Xianju was famous, the small restaurants in Beijing’s Sijiu City added “fried liver”. In 1933, "Hui Xianju" diagonally opened a new "Tianxingju" specializing in fried liver. Because the selection of materials is more refined, the use of MSG, soy sauce and other new seasonings instead of the original mushroom soup, the business is not bad. Later, after the death of Liu Jiage, the descendants took over, the quality of the "Fengxianju" fried liver decreased, the business became worse, and it was almost impossible to support. “Tianxingju” soon surpassed “Jingxianju”. Until the merger of the two stores in 1956, only the signboard of Tianxingju was left.