{"id":14001,"date":"2019-11-17T03:48:26","date_gmt":"2019-11-17T03:48:26","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/stick-beaten-chicken-shreds-of-china\/"},"modified":"2019-11-17T03:48:26","modified_gmt":"2019-11-17T03:48:26","slug":"stick-beaten-chicken-shreds-of-china","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/my\/stick-beaten-chicken-shreds-of-china\/","title":{"rendered":"Stick-beaten chicken shreds of China"},"content":{"rendered":"<div>\n<p style=\"margin: 1em 0px; padding: 0px; text-overflow: ellipsis; color: rgb(51, 51, 51); font-family: Verdana, Arial; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 25.200000762939453px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255);\">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 spo<em><\/em>ngy(something that is spo<em><\/em>ngy is soft and can be pressed in, like a sponge). Then he tore the<span>&nbsp;<\/span><strong style=\"font-weight: bold;\">chicken meat<\/strong>(\u9e21\u8089j\u012br&ograve;u) into shreds, which was seaso<em><\/em>ned with spices.<\/p>\n<p style=\"margin: 1em 0px; padding: 0px; text-overflow: ellipsis; color: rgb(51, 51, 51); font-family: Verdana, Arial; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 25.200000762939453px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255);\">The dish features a spicy(spicy food is stro<em><\/em>ngly flavoured with spices) flavour and tender texture, which is popular among local people. Now, the dish is also served in Sichuan food restaurants in big cities like<span>&nbsp;<\/span><strong style=\"font-weight: bold;\">Beijing<\/strong>(\u5317\u4eacB\u011bij\u012bng) and<strong style=\"font-weight: bold;\"><span>&nbsp;<\/span>Shanghai<\/strong>(\u4e0a\u6d77Sh&agrave;ngh\u01cei). In recent years, many visiting overseas Chinese and foreign guests have tasted it and they are enchanted by its unique way of cooking and its uncommon nice flavour.<\/p>\n<\/div>\n<div class=\"chine-tie-zi-nei-rong-zhi-hou\" id=\"chine-3758664842\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-1889418300638825\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-1889418300638825\" \ndata-ad-slot=\"7273022922\" \ndata-ad-layout-key=\"-gw-3+1f-3d+2z\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>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&nbsp; chicken meat(\u9e21\u8089j\u012br&ograve;u) into shreds, which was seasoned with spices.<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9,2859],"tags":[],"class_list":["post-14001","post","type-post","status-publish","format-standard","hentry","category-chinese-culture","category-chinese-food"],"views":174,"_links":{"self":[{"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/posts\/14001","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/comments?post=14001"}],"version-history":[{"count":0,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/posts\/14001\/revisions"}],"wp:attachment":[{"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/media?parent=14001"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/categories?post=14001"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/tags?post=14001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}