Tianxingju Fried Liver

Tianxingju Fried Liver

　　Tianxingju Fried Liver Shop was formed in 1956 through the merger of Huixianju, established in the first year of the Tongzhi era of the Qing Dynasty (1862), and Tianxingju, founded in 1930, giving it a history of 136 years. After the merger, to preserve the distinctive flavors of Beijing fried liver, the cooking was overseen by veteran chefs from the original Huixianju, who combined the best of both establishments’ traditional preparation methods and management practices, ensuring that the legacy of Beijing fried liver was carried forward and celebrated.

Beijing fried liver has a long history and is characterized by its glossy, soy-sauce-colored broth, tender liver and rich sausage, with a strong but not greasy flavor, and a smooth yet not watery texture. It evolved from the Song Dynasty street foods “stewed liver” and “stir-fried lung.” During the Tongzhi era of the Qing Dynasty, Huixianju began making it without adding starch. At the time, a popular Beijing saying went, “Fried liver without starch — cooked heart and lungs.” When eating fried liver, it’s traditionally enjoyed by sipping it along the edge of the bowl with small steamed buns. In the Qing Dynasty, fried liver was sold either from storefronts or by street vendors carrying it on shoulder poles.