It is not a stir-fry
Despite the name, chao gan is not liver quickly fried in a wok. Prepared pork liver and intestines are cooked in stock, thickened with starch and finished with plenty of garlic. The bowl combines tender liver, chewy intestine and a glossy, thick broth, usually with steamed buns or flatbread.
The stew is thick and garlicky. Buns are useful alongside it and soften the intensity.
It arrives very hot, so start with a small spoonful from the edge. Some people love the garlic and depth; others find the soft, slippery texture difficult immediately. Both reactions make sense.
Add a bun or two
For a first taste, share one bowl and order steamed buns or flatbread alongside it. Pork liver has a clear mineral note, the intestine is springy and the thickened broth magnifies both. Start at the cooler edge of the bowl rather than taking a large spoonful straight away.
Ingredient warning
Chao gan usually contains pork liver and pork intestines. It is not suitable for diners who avoid pork or offal, or who follow halal, kosher or vegetarian diets. The exact mix varies by shop.
