Chaogan (Chinese: 炒肝; pinyin: chǎogān; lit.

'liver fry') is a Chinese dish which is especially famous in Beijing.

There is a belief that chaogan was invented in Huixianju restaurant (会仙居), Beijing during the Qing Dynasty.

[1] Although in the name there is the Chinese character "炒" (chao, lit.

'to fry'), the dish is not cooked by frying, but boiling, and the name is believed to be derived from the Manchu word "colambi", which means "to cook".