High Cliff Fried Chicken

High Cliff Fried Chicken

　　Legend has it that High Cliff Fried Chicken originated in the late Yuan Dynasty, with its birthplace located in the Gaoya area of southern Changle. Tender roosters are slaughtered, cleaned, and cut into chunks about 2 cm in size. They are lightly marinated with scallion strips, ginger strips, salt, and other seasonings. The eggs are beaten with chopsticks, and each piece of chicken is evenly coated with flour before being rolled in the egg mixture, then briefly air-dried on a "gaidian" (a local tray made from sorghum stalks). The chicken is then slowly fried until cooked and set aside to cool, traditionally prepared for serving guests during the Spring Festival. A clay pot (or sometimes a ceramic basin used for steaming) is filled with water and brought to a boil. The fried chicken pieces, along with scallion strips, ginger strips, star anise, and salt, are placed in the boiling water and simmered over low heat without stirring to prevent the skin from breaking. After half an hour, ingredients such as pine mushrooms and vermicelli are added. When the water in the pot reaches the right consistency, coriander stems (or chive leaves) and MSG are added, followed by a drizzle of sesame oil. The dish is then served hot, filling the room with its aroma. The finished chicken pieces are golden in color, tender, richly flavorful, and melt-in-your-mouth.

　　Cuisine Type: Local Dish

　　Recommended Location: Xianyue Lake Scenic Area, Gaoya Reservoir Area, Changle County

　　Price: 30–40 yuan per serving