A thick, starchy soup made from pig's liver and intestines, heavily flavored with garlic and soy sauce.
3 top-rated spots found
Famously visited by former US Vice President Joe Biden in 2011, this spot is the ultimate cultural touchstone for Beijing's 'snack diplomacy.' It remains a bustling, high-energy hub where the thick, garlic-heavy sauce and perfectly cleaned offal represent the city's blue-collar culinary soul.
📍 No. 311 Gulou East Main Street, Dongcheng District, Beijing · View on Maps
As a 'Time-Honored Brand' with over 160 years of history, Tian Xing Ju is widely credited with inventing the modern version of Chao Gan. Eating here is a lesson in culinary history, set within the beautifully restored traditional architecture of the Qianmen district.
📍 No. 7 Xianyukou Street, Dongcheng District, Beijing · View on Maps
Often cited by Beijing locals as the 'true' gold standard away from the tourist crowds. It lacks the fame of Yao Ji but wins on technical execution; the offal is meticulously cleaned, and the sauce has a deeper, more complex umami profile that avoids being overly salty.
📍 No. 27 Anlelin Road, Dongcheng District, Beijing · View on Maps