Tian Xing Ju

Tian Xing Ju, formerly known as "Huixianju Restaurant", was founded by Liu Yongkui at Xianyukou, Qianmenwai, Beijing, in 1862. At the early years, Huixianju Restaurant only sold food and drink, and later sold home-made pork cooked in soy sauce and baked wheat cake. In 1900, Huixianju Restaurant started to sell White Water Chop Suety, and later developed it into stir-fried liver, which enjoyed quite a reputation. In 1933, Hong Rui and Sha Yufu formed a partnership and established Tian Xing Ju, diagonally opposite to Huixianju Restaurant.
The restaurant was specialized in stir-fried liver. In 1956, Huxianju Restaurant and Tian Xing Ju established the joint state-private ownership. Two restaurants consolidated and formed Tian Xing Ju. After the integration of cooking techniques of two restaurants, stir-fried liver of Beijing was inherited and developed.