In various festive occasions, chicken is an indispensable dish on the table because it symbolizes good luck.

American-style roast turkey

Roast turkey is an essential dish on Western Thanksgiving dinners. The dish originated in 1620, when English settlers, expressing their gratitude for the Indians who rescued them, held a sumptuous thanksgiving feast, offering roast turkey and corn cakes. Turkey is a delicacy native to North America, weighing up to 40 to 50 pounds each. Before roasting, the bird is marinated with various spices and roasted whole, its skin a deep brown. The turkey's belly is stuffed with a generous portion of prepared food, such as breadcrumbs. The result is a golden brown, with moist, uncracked skin and tender, smooth meat. Slice thinly, glaze with marinade, and sprinkle with salt for a delicious meal.

Extra large Turducken

It's so clever and simple, it's hard to believe that 5,000 years of civilization didn't think of this before. Take a turkey, stuff a duck inside it, and then stuff a chicken inside the duck. Welcome to the Chuying Super Foodie Group to chat about delicious food and enjoy life! For more exciting content, please follow the WeChat official account: Chuying Food. From here, you can be creative. However, I recommend stuffing the chicken with sausage and bacon and deep-frying it for 2-3 hours. Many Americans are now using this dish as an alternative to the traditional Thanksgiving meal.

Buffalo Wings

Among the various fried chicken wings Americans enjoy, the most popular is undoubtedly the Buffalo Wings, the granddaddy of all fried wings. It's said that Korean beer-fried chicken, popularized by Korean dramas, also originated at US military bases in South Korea.

This dish uses the lower half of a chicken wing, deep-fried without flour, and then topped with a chili-based sauce and other seasonings. The basic sauce typically consists of chili sauce, white vinegar, butter, salt, and garlic, though each restaurant refines this recipe to create its own unique secret. This dish originated in Buffalo, New York, and today, any food seasoned with this sauce is referred to as "buffalo."

Tangerine Peel Chicken

This Sichuan dish, though unknown to many, is a familiar one to Americans. Authentic Chenpi Chicken is spicy, fragrant, tender, and rich in broth. This American-style Chenpi Chicken, on the other hand, is primarily sweet and sour. The deep-fried chicken pieces, combined with the sweet and spicy orange flavor, have captivated countless Americans.

General Tso's Chicken

General Tso's Chicken, also known as General Tso's Rooster, is an American dish often found in Chinese restaurants abroad. It's arguably a favorite among foreigners, yet rarely heard of. Despite its name, General Tso's Chicken has nothing to do with General Tso, but was actually invented by a chef named Peng Changgui.

Peng Changgui, a student of renowned Hunan chef Cao Xiuchen, cooks dishes that superficially resemble Hunan cuisine, but with Huaiyang roots and Lingnan techniques, he adds his own twist. Therefore, General Tso's Chicken is generally categorized as Hunanese, though some consider it an innovative dish. The chicken thighs are deboned and diced, and the chilies are deseeded and cut into sections. The chicken pieces are deep-fried and drained, then stir-fried with the chilies, chicken pieces, soy sauce, vinegar, minced garlic, and ginger. Finally, the sauce is thickened and drizzled with sesame oil. This dish contributes over 2 billion RMB annually to the value of American Chinese cuisine.

Mission burrito chicken wrap

The Mission burrito is California's most iconic food. Compared to a typical chicken burrito, the Mission burrito is extra large and generously topped with rice. Besides vegetables and meat, it also features carefully seasoned beans, fruit salsa, and sour cream. Since the 1960s, it has become a California staple.

Chicken sashimi

This is a specialty dish of Kagoshima, Japan. From a long time ago, Kagoshima's chicken sashimi has been one of the popular local dishes.

Using fresh, locally sourced free-range chicken, only the crescent-shaped part near the breast is removed. The skin and excess fat are then removed and the chicken is torched until cooked through. Sliced ​​into 0.5cm thick slices, the chicken is seasoned with onions, garlic, ginger, and other condiments before serving. The outer layer of the chicken is richly roasted, while the inner layer, a bit like sea bream, has a slightly chewy texture that melts in your mouth in less than 10 seconds. Thanks to the aromatic seasoning, the chicken has none of the fishy, ​​raw flavor of raw chicken, instead leaving it feeling fresh, tender, and irresistible.

Japanese Teriyaki Chicken

Teriyaki chicken is a well-known Japanese dish, second only to sushi in popularity. Teriyaki sauce is a sweet, indescribably Japanese sauce made from soy sauce, mirin, cooking wine, and sugar. The resulting teriyaki chicken boasts a lustrous, succulent sheen and a rich, sweet texture. It resembles the rich, rich sauces of traditional Japanese cuisine, yet possesses an indescribable, refreshing aroma that is truly captivating.

Feiniao Hotpot

Asuka Nabe is a local dish of Nara. Originally from the Tang Dynasty, monks who came to Japan used goat's milk to cook dishes to protect themselves from the cold. Today, cow's milk is more commonly used. The broth is made from kelp and chicken, then milk and white soybean paste are added, and the chicken and vegetables are simmered. Asuka Nabe has almost no milk flavor and is a healthy and filling dish. It can be enjoyed in two ways: drink the broth as a soup, or mix the chicken and vegetables with an egg, similar to Japanese beef nabe.

Thai Herb Grilled Chicken

This is the most tempting dish at Thailand's night markets, a dish that will leave everyone salivating. Join the Chuying Super Foodie group to chat about delicious food and enjoy life! For more exciting content, follow our WeChat official account: Chuying Food. A tender whole chicken is rubbed with salt and pepper, stuffed with a variety of herbs, and roasted over low heat for 30 minutes. The result is a truly tempting roasted chicken. Savor it carefully and you'll discover the delicate aroma of coconut milk. It's perfect with a sweet and sour chili sauce or paired with green papaya salad and sticky rice!

Thai Green Curry Chicken

Green curry, thanks to ingredients like coriander and lime zest, has a slightly sour flavor, yet is both fresh and stimulating. The fusion of chicken broth and green curry is both delicious and vibrant. This dish boasts a rich coconut aroma and a sharp, spicy kick, complemented by the sweet and smooth texture of the chicken, making it a perfect accompaniment to rice.

Thai Coconut Chicken Soup

Coconut chicken soup is a Bangkok specialty with a centuries-old tradition. Unlike the typical chicken soup, Thai coconut chicken soup uses coconut milk instead of water, adds chicken, and is flavored with the rich aromas of turmeric, lemongrass, and lime leaves. It has a slightly sour taste but is refreshing and delicious.

Singapore Black Chicken

Black nut chicken is a cornerstone of Southeast Asian culinary culture. This Peranakan favorite, its aroma and flavor leave a lasting impression on all who try it. Tradition has preserved this classic recipe, passed down through generations, ultimately creating this authentic Peranakan delicacy. It consists of sliced ​​chicken and black nut—a fruit with a hard shell and a spicy interior. This dish is said to be beloved by the Peranakan community, with its distinctive aroma and flavor, leaving a lasting, lingering aftertaste.

White-cut chicken

White-cut chicken originated in folk restaurants during the Qing Dynasty. Because the chicken is cooked without seasoning and cut immediately before serving, it's called "white-cut chicken" or "white-cut chicken." It's ubiquitous in Southern Chinese cuisine, and for high-quality, tender chicken, white-cut chicken is the best way to prepare it. For example, Shanghai uses Pudong Three Yellow Chicken as the main ingredient, and serves it with a boiled shrimp sauce. This dish boasts a golden color, crispy skin, and tender meat, and is exceptionally delicious. It's a must-have for banquets of all sizes, and is a favorite for both gourmets and the general public.

Daokou Roast Chicken

Daokou Roast Chicken, originating from Daokou Town, Hua County, northern Henan Province, is a renowned specialty, with the most famous brand being Yixing Zhang. Using a variety of precious Chinese herbs and a seasoned broth, the finished chicken boasts a vibrant color, shaped like an ingot, and brimming with aphrodisiacs. Daokou Roast Chicken, passed down through generations, has maintained its unique flavor, known as its "four unique qualities"—color, aroma, flavor, and tenderness. Lu De, a Chinese restaurant manager in the United States, once tasted Daokou Roast Chicken and praised it, saying, "Daokou Roast Chicken is plump but not greasy, with a vibrant color and delicious flavor. No knife is needed to eat it; just shake it and the bones and meat fall apart. Whether served hot or cold, the flavor lingers in your mouth. Even now, the aftertaste of it makes me salivate."

Dezhou Braised Chicken

Dezhou Braised Chicken, also known as Dezhou Five-Spice Boneless Braised Chicken, is a representative dish of Shandong Province and one of the three treasures of Dezhou (braised chicken, watermelon, and golden jujubes). As early as the Qianlong period of the Qing Dynasty, Dezhou Braised Chicken was a tribute from Shandong and sent to the imperial court for the emperor, empress, and other members of the royal family. In the 1950s, Vice President Soong Ching Ling stopped in Dezhou several times on her way back to Beijing from Shanghai to purchase Dezhou Braised Chicken as a tribute to Chairman Mao Zedong. Dezhou Braised Chicken has since become renowned throughout the country and exported internationally, earning it the reputation of "the best chicken in the world."

Dezhou Braised Chicken is characterized by its beautiful appearance and color, five-spice boneless flavor, tender meat, pure flavor, light and elegant, with a flavor that penetrates the bone marrow and is fresh and nourishing. The chicken is depicted with its legs coiled, claws buried in the chest, and wings crossing through the neck and emerging from the mouth. The whole chicken lies in a golden color with a hint of red, resembling a duck floating on water with a feather in its mouth, a truly beautiful sight.

Dong'an Chicken

Dong'an Chicken, also known as Dong'an Chicken or Guanbao Chicken, is a traditional Hunan specialty with a long history and renowned both domestically and internationally. It's included in state banquet menus and is considered one of the eight Hunan dishes. It's named after the young hens from Dong'an. This dish features tender chicken stir-fried with shredded ginger and red chili peppers. The resulting dish is red, white, green, and yellow, with the chicken being plump and tender, and offering a sour, spicy, and fragrant flavor.

Weifang air-dried chicken

A side dish sometimes found at banquets in Weifang is air-dried chicken. This chicken, with its internal organs removed, is flattened, with a reddish-brown surface, dry, hard, and translucent. It's completely air-dried and hard. When served, it's usually cut from the breast or thigh, shredded into small, thin strips. Grabbing a sliver with chopsticks, it's tender yet tough, requiring painstaking chewing. Saliva softens the shreds, and a salty, fragrant flavor slowly emerges. The longer you chew, the more flavorful it becomes. Take a sip of wine and savor the shredded chicken; it's savory, juicy, and incredibly nourishing. Even a wine expert would consider this a top-notch side dish. A pot of wine, a plate of air-dried chicken, and perhaps some peanuts, is a perfect day.

Fuliji Roast Chicken

Fuliji Roast Chicken is a traditional Anhui specialty, named after the town of Fuli. Originally known as Hanjia Braised Chicken, it was officially renamed Fuliji Roast Chicken by the government in 1951. In 1956, it was recognized as a famous dish at the National Food Industry Conference and included in the "Famous Recipes" published by the Economic Publishing House.

Historically, Fuli Town was home to lush swamps and aquatic plants, where pheasants flocked. Local residents captured and raised them, gradually evolving them into the renowned Fuli Ma chicken. Later, as pheasants became scarce, local farmers raised native Ma chickens, descendants of the Lishan pheasants. Using these native Ma chickens, the Fuliji roast chicken is made, boasting a beautiful color and flavor, being fatty but not greasy, and cooked without being brittle.

Goubangzi smoked chicken

Goubangzi smoked chicken was first created in the 15th year of the reign of Emperor Guangxu of the Qing Dynasty. Founder Yin Yucheng, while doing charity work, met Emperor Guangxu's chef and learned the secret recipe for imperial smoked chicken. He then established a smoked chicken shop, named "Goubangzi Smoked Chicken." With sixteen meticulous processes, thirty carefully selected ingredients, and a four-generation broth, Goubangzi Smoked Chicken has become a century-old brand, beloved by locals and visiting merchants alike. Known as the "first of the Four Famous Chickens," Goubangzi smoked chicken is renowned far and wide. Its bright red color and aromatic flavor create a tender, stringy texture with the perfect balance of saltiness and lightness, leaving a lasting aftertaste.

Lotus Leaf Chicken

Lotus leaf chicken is a traditional Jiangsu specialty, part of the Huaiyang cuisine, and a summertime dish. Steamed with chicken breast and lard, it's moist and not greasy. The unique, subtle lotus leaf fragrance whets your appetite, leaving a lingering aftertaste.

Kung Pao Chicken

This is a renowned traditional dish known both in China and abroad. It's included in Shandong, Sichuan, and Guizhou cuisines, with variations in ingredients and preparation. Join the Chuying Super Foodie Group to discuss delicious food and enjoy life! For more exciting content, follow our WeChat official account: Chuying Food. This dish's origins are related to Shandong cuisine's stir-fried diced chicken with soy sauce and Guizhou cuisine's spicy chicken. It was later refined and developed by Ding Baozhen, the Qing Dynasty governor of Shandong and Sichuan, into a new dish: Kung Pao Chicken, which continues to this day and is considered a Beijing imperial cuisine. Kung Pao Chicken later spread abroad.

Cantonese-style soy sauce chicken

This dish boasts crispy skin, tender meat, a sweet, fragrant, and smooth texture, and boasts a rich, golden color. Fresh, fragrant, tender, and smooth, it's incredibly flavorful and easy to prepare, making it a must-have on every Cantonese housewife's table. I believe most Cantonese residents have tasted the delicious flavor of Cantonese-style soy sauce chicken, and the sweetness of the soy sauce lingers on their tongues afterward.

Huadiao Chicken

Huadiao chicken is a famous Cantonese dish. When steaming, it fills the kitchen with a captivating, rich aroma. The richness of Huadiao combined with the sweetness of the chicken creates a wonderfully fragrant flavor. This dish can be enjoyed as a side dish or as a soup, offering two benefits in one. Enjoying the rich broth, the tender chicken, and a touch of spicy oil is pure bliss.

Taiye Chicken

Taiye Chicken is a traditional Cantonese specialty famous in Guangdong and Hong Kong. Its founder, Zhou Guisheng, was magistrate of Xinhui County, Guangdong Province, during the late Qing Dynasty. He lost his position after the Xinhai Revolution and settled into selling smoked and roasted chicken, hence the name "Taiye Chicken" by Zhou Shengji. Also known as "Tea Fragrance Chicken," Taiye Chicken boasts a jujube-red color, smooth and succulent texture, fragrant skin, tender meat, and a fragrant tea flavor, leaving a lingering sweetness and a lingering aftertaste.

Beggar Boy Chicken

Almost everyone knows Beggar Boy Chicken, a famous Hangzhou dish also known as Huatong Chicken or Yellow Mud Braised Chicken. Legend has it that this dish originated from a beggar. In reality, the true recipe uses Yue chicken, a local specialty, Shaoxing wine, West Lake lotus leaves, and various seasonings, all roasted. The chicken is first stuffed with seasonings, then wrapped with lotus leaves and bamboo leaves. Finally, it's coated with a layer of wine jar mud mixed with Shaoxing wine and salt water, and simmered over a low heat for three to four hours. When it's time to eat, the entire mud ball is brought to the table and unwrapped in front of the diners. Because it's sealed and roasted, the chicken retains its original flavor. The rich aroma of the wine in the mud ball permeates the chicken as it roasts, creating a fragrant aroma that permeates the table and adds to the delightful atmosphere.

Braised Chicken

Zaoji (麵鸡) is a dish made with "zao" (麵) and "chicken." Zao is the lees of wine, known as "fragrant lees" for its fragrant aroma. The chicken is Yue chicken, a large breed from Xiaoshan, Zhejiang. Legend has it that over 2,000 years ago, these chickens were originally raised in the Yue King's palace for the emperor and his concubines to enjoy, and later became commonplace, earning them the name "Yue chicken." This chicken, prepared with this lees, yields tender meat and a fragrant aroma, creating a unique dish that is a perfect winter delicacy.

Wuzhou Paper-Wrapped Chicken

Wuzhou City, Guangxi, located in the Lingnan region, is an ancient city with a civilization history of more than 4,100 years. It is the birthplace of Cantonese cuisine, one of the four major cuisines. The saying "Food is best in Wuzhou" has been passed down from ancient times to the present. Wuzhou is also the hometown of the 150-year-old Cantonese dish, Cantonese-style braised paper-wrapped chicken, which is famous both at home and abroad.

This traditional paper-wrapped chicken recipe, crafted to ensure authenticity and authenticity, uses carefully selected free-range, local "Three Yellow" chickens. Cut into pieces, the chicken is marinated with dark soy sauce, ginger juice, star anise, fennel, dried tangerine peel, tsaoko (cardamom), red rice, Guyue powder, and chopped scallions. A drizzle of white wine is then added. Each piece is wrapped in paper wrapping and deep-fried in peanut oil. This unique deep-frying method locks in the inherent flavors of the chicken and seasonings, resulting in a tender, smooth, and mellow chicken with a golden, fragrant aroma.

Liaocheng Stingy

In Liaocheng, Shandong Province, there's a unique delicacy called "Liaocheng Iron Rooster." This nickname, coined by Lao She, is based on the chicken's dark purple skin, which gives it a resemblance to the iron-clad, unyielding Lord Bao. This, in turn, brings to mind the upright and steadfast Ming Dynasty general Tie Xuan, who resides in the Iron Lord Temple on the shores of Daming Lake in Shandong Province. Hence the name "Iron Rooster."

The Iron Rooster dish originated during the Jiaqing reign of the Qing Dynasty. It's prepared by first boiling sixteen Chinese herbs and seasonings, then slowly smoking over charcoal. The resulting smoked Iron Rooster is chestnut-red in color, low in moisture, with the skin shrunken and cracked, revealing the meat. Its meat is fragrant yet not greasy, becoming more fragrant with each chew, with a deep, lingering flavor and a glossy black color, making it an unforgettable treat.

Three Cup Chicken

Three-Cup Chicken is a traditional Jiangxi dish, said to be associated with the national hero Wen Tianxiang. It's named because it's cooked without broth, using only one cup of rice wine, one cup of lard, and one cup of soy sauce. Join the Chuying Super Foodie Group to discuss delicious food and enjoy life! For more exciting content, follow our WeChat official account: Chuying Food. Three-Cup Chicken originated in Jiangxi Province and has spread not only throughout the province but also to Taiwan, where it has become a signature Taiwanese dish. Typically prepared with ingredients such as three-yellow chicken, the dish boasts a rich meaty aroma, a sweet and salty tang, a savory texture, and a tender, chewy texture.

Shaoxing Drunken Chicken

Shaoxing Drunken Chicken is a refreshing and delicious cold dish, a classic delicacy of Jiangsu and Zhejiang cuisine. In rural Zhejiang, this dish is often found on the table during the Lunar New Year. The original recipe involves cleaning a whole chicken, cooking it until the bones are loose, cutting it into small pieces, and marinating it in Shaoxing wine for two days. This results in a tender, refreshing, and fragrant dish. It can also be combined with Chinese medicinal herbs for a delicious and nourishing medicinal dish. Modern preparations differ slightly from the original, often using boneless chicken thighs instead of a whole chicken. After cooking, the chicken is marinated in Shaoxing wine and then sliced ​​and served.

If drunken chicken is marinated in rice wine or sorghum liquor, it will taste spicy and pungent, so it should be marinated in Shaoxing wine, a type of yellow wine. Because the chicken is intoxicated with Shaoxing wine, it's called Shaoxing Drunken Chicken. Shaoxing is a renowned producer of Huadiao liquor. As the saying goes, "near water, the moon is first seen." Therefore, "drunken chicken" cooked with Huadiao wine has become a famous dish in the Jiangsu and Zhejiang regions. "Drunken Chicken" not only smells fragrant but also tastes tender and juicy, leaving a lasting aftertaste.

Hainan Chicken Rice

Hainanese chicken rice is a delicacy originating from Hainan. Hainanese people use the local Wenchang method of white-cut chicken and serve it with rice cooked in chicken fat and water, hence the name Wenchang chicken rice. In the early 20th century, waves of immigration spread the dish to Southeast Asia, where it flourished in Malaysia, Singapore, and Thailand, becoming Singapore's national dish. Today, foodies generally consider Singapore's Hainanese chicken rice to be the most authentic.

Mouth-watering Chicken

Every restaurant serving Sichuan cuisine features the cold dish "Koushui Chicken." While the name "Koushui Chicken" might sound a bit unrefined at first, its origins are reminiscent of the elegance of a scholar. In his poem "The Song of the Poet," Guo Moruo wrote: "As a young boy, I ate white-cut chicken in my hometown of Sichuan. The crisp white flesh, the red chili oil, the thought of chili peppers, still makes my mouth water..." The casual use of the word "Koushui" (saliva) has given rise to the famous "Koushui Chicken."

Spicy Chicken

Spicy chicken is a classic traditional dish from the Sichuan and Chongqing regions, named after the Gele Mountain in Chongqing. The finished dish boasts a glossy brown-red color and a strong spicy flavor. It has a savory, fresh, and mellow flavor with a slight sweet aftertaste. Join the Chuying Super Foodie Group to discuss delicious food and enjoy life! For more exciting content, please follow our WeChat official account: Chuying Food. It's typically made with chicken as the main ingredient, along with a variety of other ingredients such as scallions, dried chilies, Sichuan peppercorns, salt, peppercorns, and MSG. It's nutritious and delicious, and while it's the same dish, each region has its own unique preparation.

Nanshan Spring Water Chicken

Spring Water Chicken, originating from Nanshan District in Chongqing, is a popular dish in the Chongqing and Sichuan regions. Its origins have an interesting story: In the mid-1980s, a villager named Li Renhe opened a restaurant. Because of a deep well in his backyard, which fed the mountain spring, he named it "Spring Water Restaurant." One day, while chatting with a friend about how to prepare chicken, he tried to catch a free-range rooster from a cage. He slaughtered and cleaned it, cut it into small pieces, sprinkled it with salt and minced ginger, and deep-fried it in a pound of rapeseed oil (80% hot). After a few minutes, he poured out some of the oil and added a certain amount of spring water and a dozen or so pre-cooked seasonings, including Sichuan peppercorns, dried chilies, garlic, fermented black beans, and rock sugar. He continued to stir-fry and simmer for about 20 minutes before serving. To clarify the name and address of the dish, Li Renhe simply named it after the restaurant. Thus, "Spring Water Chicken," a dish characterized by its numbness, spiciness, hotness, freshness, fragrance, and tenderness, was born.

Sichuan Bang Bang Chicken

Bang Bang Chicken originated in Hanyangba, Leshan. It uses high-quality Hanyang chickens, cooked and then pounded with wooden sticks before serving. Sichuan cold dishes come in many flavors, but Bang Bang Chicken's unique flavor profile is truly unique, encompassing all the nuances of numbing, spicy, sour, sweet, umami, salty, and savory. The chicken is exceptionally flavorful, and the secret broth and chili oil create a delicious aroma that's truly mouthwatering.

Steam Pot Chicken

Steamed chicken is a Yunnan specialty, having been enjoyed by the people of southern Yunnan for over 2,000 years. Jianshui produces a unique earthenware steamer, called a "steamer," specifically designed for steaming food. The Jianshui steamer boasts a simple, quaint appearance and a unique structure, featuring a flat, round interior with a hollow tube in the center. Steam enters through this tube, passes through the lid, and then cools, turning into water that drips into the pot, creating chicken broth. After two or three hours, the chicken is ready to eat, leaving the bones and tender chicken in a sweet, juicy broth.

Xinjiang Big Plate Chicken

Do you still remember the Xinjiang Dapanji you once enjoyed at the small restaurant near school? Many years have passed, but that dish, though perhaps not entirely authentic, remains a delicacy etched in the memories of many. Xinjiang Dapanji, also known as Shawan Dapanji, is a famous Xinjiang dish, primarily made with chicken and potatoes, served with belt noodles. The vibrant, smooth, spicy chicken and tender, sweet potatoes—a spicy yet fragrant, coarse yet delicate flavor—paired with the Xinjiang-style naan and belt noodles, it's a truly memorable dish.

Kiln Chicken

Kiln-baked chicken is a delicious Guangdong Hakka specialty, popular in Shenzhen and Huizhou. The chicken is slaughtered, cleaned, and then hollowed out. Garlic, mushrooms, and other condiments are stuffed inside. The chicken is then rubbed with salt, both inside and out, and tightly wrapped in tin foil. Once the kiln tiles have burned white, the fire is extinguished. The wrapped chicken is placed inside the kiln, which is then collapsed and covered with a thick layer of dirt or sand to prevent heat from escaping. The chicken is left to cook for about an hour. The finished product is golden and shiny, with a unique flavor.

Salt-baked chicken

Salt-baked chicken is a signature dish of the Hakka people of Guangdong, particularly renowned in overseas communities with large concentrations of Cantonese overseas Chinese. This renowned dish, crafted through the wisdom of the Hakka people during their migrations, is renowned worldwide. Prepared using a unique method, it boasts a rich, fragrant flavor, a smooth, slightly yellowish skin, crispy skin, and tender meat, with a savory, fragrant texture and alluring flavor.

Chicken and Mushroom Stew

Stewed chicken with mushrooms is a famous Northeastern delicacy. There's a local proverb: "When a son-in-law arrives, the chicken will be the soul of the family." This suggests that stewed chicken with mushrooms was once a staple dish for entertaining sons-in-law, demonstrating the dish's importance in the region. It's also one of the few home-style dishes in Northeastern cuisine that has evolved into a dish comparable to other high-end cuisines. It's typically stewed with hazel mushrooms, chicken, and vermicelli noodles. Wild hazel mushrooms, the kind with thin stems and caps, are best used for the chicken stew. These mushrooms perfectly complement the chicken's flavorful aroma, while the vermicelli noodles are smooth and tender, creating a rich, smooth, and satisfying flavor.

Ginseng Chicken

When it comes to ginseng chicken, many people immediately think of Korea. However, in Northeast China, ginseng chicken is an authentic local delicacy. Ginseng is one of the three treasures of Northeast China. It's made by processing ginseng and hens of the same year, adding a suitable amount of broth and seasonings, and steaming them in a steamer. When served, the ginseng nestles within the chicken, and the chicken nestles within the broth, creating a beautiful, plump, and well-proportioned dish.