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Stick-beaten chicken shreds of China

This is one of the well-known Sichuan local dishes that originated before the Ming Dynasty in a small town named Hanyang by the Mingjiang River in present Qingshen County, Sichuan Province. A chef created the dish by boiling chicken first, then beating with a stick till spongy(something that is spongy is soft and can be pressed in, like a sponge). Then he tore the  chicken meat(鸡肉jīròu) into shreds, which was seasoned with spices.

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