Chao Gan

Chao Gan is a thick, gravy-like stew made from sliced pork liver and pork intestines cooked in a seasoned broth of soy sauce, garlic, and starch. Despite the name (which means 'stir-fried liver'), it's actually a slow-simmered, starchy concoction with the consistency of thick soup. The liver adds subtle sweetness, the intestines chewiness, and the garlic brings bold punch. It's eaten with a small bowl, tilted toward the mouth — no spoons needed.

📖 History

Chao Gan dates back to the late Qing Dynasty, invented by a chef who combined leftover ingredients into what became a City God Temple breakfast staple.