Poultry
Tea-Smoked Chicken
茶熏鸡
Sichuan, China
Chicken smoked over tea leaves and camphor sugar until the skin turns amber — the poultry counterpart to Sichuan tea-smoked duck.
Original eatfuls sticker artwork
What it is
A closer look at Tea-Smoked Chicken.
Chicken smoked over tea leaves and camphor sugar until the skin turns amber — the poultry counterpart to Sichuan tea-smoked duck.
What to look for
Know it when you find it.
The skin should taste of tea smoke and camphor sweetness rather than liquid smoke; served cold-sliced like bang bang chicken.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Tea-Smoked Chicken.
Sichuan, China
Region-specific tradition
Names around the table
One food, more than one name.
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