Dai Lao’er’s Roast Chicken

Dai Lao’er’s Roast Chicken

　　Dai Lao’er, whose real name is Dai Xingyuan, has kept the family tradition alive for three generations. From his father to his current daughter-in-law, Jia Fuzhen, they continue to sell roast chicken from their stall on East Street in Zunhua City. The dish remains widely popular to this day. Renowned for its delicious taste, tender texture, appealing reddish color, and melt-in-the-mouth meat, it is beloved by many. When you lift the leg of Dai’s roast chicken, the meat comes off effortlessly. After eating, there’s barely a small handful of bones left—tender young chickens can even be eaten bone and all.

　　The key to Dai family’s roast chicken lies in the cooking process, which requires great care. Old chickens are simmered for four hours, while younger ones take just over two. The seasoning blend must be complete—Sichuan peppercorns, star anise, cinnamon, cloves, angelica dahurica, mugwort, scallions, garlic, ginger, and soy sauce—none can be omitted. If any ingredient is missing, they would rather skip making the chicken that day than settle for less. As a result, their roast chicken has long been considered a fine delicacy, perfect for entertaining guests or pairing with drinks.

　　Zunhua’s culinary flavors are like scattered pearls in the annals of gastronomy, leaving behind lingering aromas and captivating delicacies.