Dragon and Phoenix Pairing

Last updated 2026-11-10 — First, slaughter the phoenix-head chicken, remove the internal organs, clean it, and boil it in hot water until it is 70% cooked. Then marinate it in a pot, deep-fry it in oil until the skin is crispy, cut it into pieces, and arrange them in the shape of a phoenix on a plate. Separately, slaughter the large yellow eel, remove the bones, and slice it into strips. Spread it with minced pork, ginger foam, and starch. This dish is made using large yellow eel and phoenix-head chicken as the main ingredients, and is a traditional specialty dish from Jiangling. The selection of ingredients is strict, and the preparation is meticulous. It is deep-fried in oil until crispy, arranged in the shape of a dragon on a plate, then served with a side of sauce. The dish is golden and shiny, with vivid shapes, crispy outside and tender inside, sweet and sour in flavor. Legend has it that it was created by Zhuge Liang for Liu Bei to serve upon returning to Jingzhou after marrying from Eastern Wu, hence the name Dragon and Phoenix Pairing.