Stir-Fried Liver: The Traditional Flavor in Beijing's Hutongs

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  In the alleys of old Beijing, a traditional snack vendor is enthusiastically stir-frying liver, with a steaming aroma.
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  A customer at a busy snack shop window receives a bowl of liver that emits an enticing aroma.
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  At a Beijing morning market, a family sits together enjoying liver stir-fry, savoring a leisurely weekend.
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  In the winter of Beijing, a street vendor pushes a cart with liver stir-fry that emits an inviting steam.
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  A chef demonstrates how to make liver stir-fry on a cooking show, with an audience watching intently.
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  In a cozy home kitchen, a mother is teaching her daughter how to season liver stir-fry, and the daughter is studying diligently.
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  At a food festival stall, the aroma of liver stir-fry attracts a long line of food enthusiasts waiting to taste it.
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  On a home breakfast table, a plate of liver stir-fry is accompanied by steaming buns as the family prepares to start a new day.

A: The Culture and Charm of Stir-Fried Liver

Stir-Fried Liver, a traditional snack originating from Beijing, has become an indispensable part of Beijingers' breakfast with its unique flavor and profound cultural heritage. It is not just a dish but an essential component of the traditional food culture in old Beijing.

Cultural Background:

The history of Stir-Fried Liver dates back to the Qing Dynasty and was first created by Hui ethnic chefs. It was once a royal snack and later gradually became popular among the public, becoming a part of the daily diet of Beijing citizens. Walking through the hutongs of old Beijing, one can find numerous snack stalls selling Stir-Fried Liver, making it a representative of Beijing's traditional snacks.

Features:

The specialty of Stir-Fried Liver lies in its unique cooking method and ingredient combination. The main ingredients are pig liver and intestines, which, after careful cleaning and processing, are stir-fried with garlic, ginger, soy sauce, and other seasonings to create a distinctive taste and texture.

Taste and Texture:

Stir-Fried Liver has a delicious taste where the tenderness of the liver and intestines perfectly blends with the rich aroma of garlic and soy sauce, resulting in a smooth and mellow flavor. Although it may seem heavy at first glance, it leaves an unforgettable impression on the palate.

Appearance:

The appearance of Stir-Fried Liver presents the natural color of the liver and intestines, turning into a rich brown after mixing with the seasonings. A layer of green scallions sprinkled on top adds color and appetite to the dish.

Nutritional Value:

Pig liver and intestines are rich in iron and protein, providing essential nutrients for the human body. Meanwhile, garlic and ginger have excellent health benefits, enhancing immunity.

B: The Making Process of Stir-Fried Liver

Introduction to Ingredients:

• Pig liver: Fresh pig liver.

• Pig intestines: Cleaned pig intestines.

• Seasonings: Garlic, ginger, soy sauce, salt, sugar, cooking wine.

Cooking Tools:

• Wok: Used for stir-frying the liver.

• Knife: Used for cutting the liver and intestines.

Preparation of Ingredients:

• The liver and intestines must be thoroughly rinsed with clean water to remove any blood and odor.

Cooking Steps:

1. Cut the liver and intestines into thin slices.

2. Heat the wok and pour in the appropriate amount of oil, then add garlic and ginger to stir-fry until fragrant.

3. Add the liver and intestines, and quickly stir-fry until they change color.

4. Add soy sauce, salt, sugar, and cooking wine, and continue to stir-fry evenly.

5. Stir-fry until the liver and intestines are cooked through and the sauce is thickened, then serve.

Seasoning Tips:

• The seasoning of Stir-Fried Liver should be just right, highlighting the aroma of garlic and soy sauce without being too salty.

Serving Suggestions:

• Stir-Fried Liver is best enjoyed while still warm to ensure the best texture.

• It can be paired with steamed buns, mantou, or other staple foods.