Sichuan, China
Bang Bang Chicken
棒棒鸡
Poached chicken pounded with a stick to loosen the fibres, shredded by hand, and dressed cold in sesame paste, chilli oil and Sichuan pepper.
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China
Beggar's Chicken
叫花鸡
A whole chicken wrapped in lotus leaves and clay, baked slowly until the meat is fall-off-the-bone tender, a legendary Hangzhou dish.
Xinjiang, China
Big Plate Chicken
大盘鸡
Chicken on the bone braised with potato, green pepper, chilli and star anise, served on a platter over hand-pulled belt noodles added at the end.
Sichuan, China
Bobo Chicken
钵钵鸡
Bobo chicken, cold poached chicken on skewers dipped from a bowl of chilli oil and sold by the stick, is a named Sichuan street format.
Guangdong, Hong Kong
Braised Chicken Feet
凤爪
Chicken feet deep-fried to blister the skin, then braised soft in black bean, garlic and chilli until the skin slips off the bone.
Sichuan, China
Chongqing Chilli Chicken
辣子鸡
Small bone-in chicken pieces deep-fried crisp and then buried in a wokful of dried chillies and Sichuan peppercorns, from which you excavate them.
China
Dezhou Roast Chicken
德州扒鸡
A Shandong dish of a whole chicken braised with soy sauce, sugar and 16 spices until so tender the meat falls off the bone, a famous train-trip snack.
China
Dong'an Chicken
东安鸡
A Hunan dish of shredded chicken stir-fried with vinegar, chilli, ginger and peppercorns, one of China oldest documented dishes, from the 8th century.
Zhejiang, China
Drunken Chicken
醉鸡
Poached chicken chilled and steeped overnight in Shaoxing wine, stock and goji berries, served cold in bone-in slices.
Fujian, China
Fujian Red Wine Chicken
红糟鸡
A Fujian dish of chicken braised in red yeast rice wine lees (hongzao), giving the meat a deep red colour and a rich, slightly sweet, winey flavour.
Sichuan, China
Kung Pao Chicken
宫保鸡丁
Diced chicken flash-fried with dried chillies, Sichuan pepper and peanuts in a sauce balanced sweet, sour and salty with sugar and black vinegar.
Sichuan, China
Mouth-Watering Chicken (Koushuiji)
口水鸡
Cold-poached chicken under a red chilli-oil dressing with garlic, peanut and sesame — the Sichuan dish whose name means drooling.
Jiangsu, China
Nanjing Salted Duck
盐水鸭
Duck dry-salted with Sichuan pepper, brined and gently poached, then served cold in chopped pieces with pale, faintly pink flesh.
Beijing, China
Peking Duck
北京烤鸭
Duck inflated between skin and flesh, glazed with maltose, air-dried and roasted over fruitwood, then carved into skin and meat at the table.
Guangdong, Hong Kong
Roast Goose
烧鹅
Goose stuffed with a spice-and-soy marinade, sewn shut, inflated, air-dried and roasted over lychee wood until the skin is mahogany.
Guangdong, China
Salt-Baked Chicken
盐焗鸡
Yanju ji, whole chicken buried and baked in a mound of hot coarse salt, is a named Hakka dish and a distinct technique.
Sichuan, China
Tea-Smoked Chicken
茶熏鸡
Chicken smoked over tea leaves and camphor sugar until the skin turns amber — the poultry counterpart to Sichuan tea-smoked duck.
Sichuan, China
Tea-Smoked Duck
樟茶鸭
Duck marinated in Sichuan pepper, smoked over camphor leaves and jasmine tea leaves, steamed, then deep-fried so the skin shatters.
China
Wenchang Chicken
文昌鸡
Wenchang chicken, the Hainanese free-range bird that is the ancestor of Hainanese chicken rice, is a named GI product and the anchor of Hainan's cuisine.
Guangdong, China
White Cut Chicken
白切鸡
A whole chicken poached just to the point of setting, plunged into iced water so the skin tightens, chopped on the bone and served at room temperature.