A Chicken Travels in China

To American people, General Tso's chicken – a sweet, deep-fried chicken dish which is served in many North American Chinese restaurants – is a typical example of Chinese cuisine. However, if a Chinese person was asked about that, his most likely reaction would be utter confusion. Named after ZUO Zongtang, a Qing dynasty statesman and military leader, this dish actually has no recorded connection to him nor is the dish known in Hunan: Zuo's home province. So what dishes are actually made with chicken in China?

General Tso's chicken

As one of the main cuisine genres in China, Cantonese cuisine is famous for its variety. In Guangdong, it`s impossible that there is no chicken for a feast.

Baiqie Chicken, which means Plain Boiled Chicken with sauce, is an archetypal way to cook a Cantonese style chicken. The whole chicken is boiled in hot water and chopped into pieces before being served. With it there is usually sauce made of soy sauce, ginger and spring onion. As it is just done, it tasted fresh and crispy. Hakka style Salt-Baked Chicken is another delicious dish which has been incorporated into Cantonese cuisine as a standard. Although a whole chicken is baked in hot salt, it emerges not at all salty and exceedingly juicy.

Baiqie Chicken

In Shandong province, chicken is made into cuisine with very strong flavor - Braised Chicken and Rice. Chicken thigh meat is braised with ginger, mushrooms and chilies and served in a clay pot with rice. Three levels of spice are optional for the customers.

Kung Pao Chicken, made with diced chicken, chili pepper and peanuts, is a famous traditional Sichuan dish. Named after DING Baozhen, a court official in the Qing Dynasty, this dish is a good example of the willingness of Chinese chefs to improvise.

Kung Pao Chicken

In Chinese kitchens, chicken is cooked in constantly changing and wonderfully various ways. Authentic Chinese food with different but fantastic and mouthwatering flavors is giving foreign friends their warmest welcome.