Xiao Chang Chen

 
Xiao Chang Chen

Introduction

Xiao Chang Chen was founded in 1886. Founders of the restaurant are a father and a son respectively named Chen Zhaoen and Chen Shirong who had sold pork in broth along the street and later sold stewed intestine. The third generation of successor Chen Yutian made the stewed intestine more authentic. He treated others kindly and was equally honest with aged and child customers. Therefore, he was recognized by customers, who called the stewed intestine stall as "Xiao Chang Chen".
In 1956, after it established the joint state-private ownership, Xiao Chang Chen was specialized in making wheaten cake boiled in meat broth in Yanxin Restaurant, Nanheng East Road, Beijing.  
While inheriting traditional techniques, Xiao Chang Chen constantly makes innovation. The fourth generation of successor Chen Xiufang successfully created new dishes, such as stewed mixed meat hot-pot, stewed casserole and special offal-flavored saute dishes, which are universally adored by consumers.  
"Small bowl of luzhu is white and red, with rotten pork intestines and strong marinade. Old taste went through generations, and remembered by generations of Beijingers." This poem shows how important Xiao Chang Chen is in the heart of native Beijingers.

Location

Story

Xiao Chang Chen was founded in 1886. Founders of the restaurant are a father and a son respectively named Chen Zhaoen and Chen Shirong who had sold pork in broth along the street and later sold stewed intestine. The third generation of successor Chen Yutian made the stewed intestine more authentic. He treated others kindly and was equally honest with aged and child customers. Therefore, he was recognized by customers, who called the stewed intestine stall as "Xiao Chang Chen".

In 1956, after it established the joint state-private ownership, Xiao Chang Chen was specialized in making wheaten cake boiled in meat broth in Yanxin Restaurant, Nanheng East Road, Beijing.
 
While inheriting traditional techniques, Xiao Chang Chen constantly makes innovation. The fourth generation of successor Chen Xiufang successfully created new dishes, such as stewed mixed meat hot-pot, stewed casserole and special offal-flavored saute dishes, which are universally adored by consumers.
 
"Small bowl of luzhu is white and red, with rotten pork intestines and strong marinade. Old taste went through generations, and remembered by generations of Beijingers." This poem shows how important Xiao Chang Chen is in the heart of native Beijingers.