Chaogan
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|
 Chaogan at a restaurant in Beijing | |
| Type | Snack |
|---|---|
| Place of origin | China |
| Region or state | Beijing |
| Created by | Liu Baozhong ( Lưu bảo trung ), Liu Baokui ( Lưu bảo khuê ), Yang Manqing ( dương mạn thanh ) et al. |
| Invented | circa 1900 |
| Main ingredients | Porkliver,porkintestine,starch |
Chaogan(Chinese:Xào gan;pinyin:chǎogān;lit.'liver fry') is a Chinese dish which is especially famous inBeijing.
Chaogan is prepared from porkliver,porkintestineand starch, seasoning with garlic, vinegar andsoy sauce.Chaogan is traditionally served withmantoubuns.
There is a belief that chaogan was invented in Huixianju restaurant ( sẽ tiên cư ), Beijing during theQing Dynasty.[1]
Although in the name there is the Chinese character "Xào" (chao,lit. 'to fry'), the dish is not cooked by frying, but boiling, and the name is believed to be derived from theManchuword "colambi", which means "to cook".
References
[edit]- ^Beijing Chongwen District Dietary Information Collection. p163