炒肝是北京地区传统名吃。具有汤汁油亮酱红，肝香肠肥，味浓不腻，稀而不澥的特色。炒肝儿是由宋代民间食品“熬肝”和“炒肺”发展而来的北京小吃，以猪的肝脏，大肠等为主料，以蒜等为辅料，以淀粉勾芡做成的北京小吃。
炒肝尖 Fried liver
北京炒肝 Stir-fried Liver Beijing Style ; Stewed Pig Liver, Beijing Style
凉瓜炒肝尖 Fried Liver with Bitter Melon
炒猪肝 fried pork liver ; stir-fried liver ; fried pig's livers ; stir-fried pig's liver
炒软肝 fried liver
鸡肝炒蛋 Scrambled Egg with Chicken Liver
凤肝炒螺片 Fried whelk with chicken liver
炒腰肝 stir-fried pig's kidney and liver
老北京炒肝 fried liver,beijing traditional style
炒狗肝 Fried Dog Liver
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