Hesheng Chicken Soup

Hesheng Chicken Soup

　　Hesheng Chicken Soup is slow-cooked using free-range local chicken and unpolluted underground spring water over a low flame. The broth is clear, richly flavorful, and the chicken melts in your mouth. Local sweet potato noodles are added to the soup — they’re both refreshing and chewy, and they absorb excess oil from the broth, making it less greasy. The version specially prepared by three renowned local restaurants — Lüning, Heping, and Zhengzong — is especially famous.

How to Make Hesheng Chicken Soup:

Select a 1.25 kg free-range chicken, slaughter it, pluck the feathers, cut it open, remove the internal organs, and wash it clean. Place the whole chicken in a pressure cooker, add refined salt, cooking wine, and ginger slices, then pour in a small amount of water. Cook under high pressure until steaming, then switch to low heat and simmer with the lid sealed for 80 minutes. Once cooled, remove the chicken and pour the broth into a serving bowl. Add locally made sweet potato noodles and bring to a boil until fragrant and the broth turns slightly yellowish. Season to taste before serving. This method yields Hesheng Chicken Soup that is golden in color, rich in flavor, fresh in broth, tender in meat, rich but not greasy, soft but not falling apart. It is highly nutritious and particularly suitable for the elderly, children, pregnant women, and those recovering from illness. It also helps invigorate yang energy, enrich blood, benefit the spleen, and improve overall health.