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.
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Hong Kong
Roast Duck (Siu Aap)
Siu Aap
Whole duck roasted until the skin crisps mahogany, chopped through the bone and served over or beside rice at siu mei counters.
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.
Hong Kong
Roast Squab
燒乳鴿
Roast squab — crisp-skinned farmed pigeon served whole — a Hong Kong and Pearl River Delta restaurant centrepiece.
Hong Kong
Soy Sauce Chicken (See Yao Gai)
See Yao Gai
Whole chicken simmered in a master broth of soy and spices kept going for years, hung in roast-meat windows beside char siu.
Hong Kong
Swiss Wings
瑞士雞翼
Swiss wings, chicken wings braised in a sweet soy sauce that has nothing Swiss about it, are a named cha chaan teng classic with a documented naming story.
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.
Hong Kong
Wind Sand Chicken
風沙雞
Feng sha ji ("wind sand chicken"), roast chicken buried under fried garlic crumbs, is a named Hong Kong restaurant dish with a distinctive finish.
Hong Kong
Zhaziji (Crispy fried chicken)
炸雞髀
Zhaziji is a whole chicken fried to glassy skin and served with prawn crackers at Hong Kong banquets.