|Place of origin||China|
|Region or state||Beijing|
|Created by||Liu Baozhong (刘宝忠), Liu Baokui (刘宝奎), Yang Manqing (杨曼青) et al.|
|Main ingredients||Pork liver, pork intestine, starch|
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".
- Beijing Chongwen District Dietary Information Collection. p163