Pickled Vegetable Chunky Chicken
Made with Yi people’s homemade pickled vegetables and free-range chicken, the large chunks of meat resemble “chunky meat,” hence the name “Chunky Chicken.”
The soup is pleasantly tangy and salty, with a great texture—perfect for relieving hangovers and cutting through greasiness after drinking. The wooden ladle used to scoop the soup, called “mashi zi” by the Yi people, is typically provided one per person, though sometimes it is shared among diners at the same table.
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