Konjac Chicken

Konjac Chicken

　　Konjac Chicken by Chef Lai. Chef Lai, whose real name was Ji Shan, was from Huayang. He once studied under the veteran chef Zeng Zi Yun at Chengdu’s Furong Restaurant, later opened his own eatery, and gained quite a reputation. In 1932, when Tang Ying, commander of the 136th Regiment of the 24th Army, was stationed in Kangding, he hired Lai Ji Shan as his personal chef. Whenever Tang Ying hosted banquets for guests, Chef Lai was always in charge of the kitchen. The banquets he prepared were widely praised as delicious dishes, with the most popular being the “Konjac Chicken,” which excelled in color, aroma, taste, and presentation. This dish was both spicy and tender, soft yet flavorful, earning high praise from diners. Later, he opened a restaurant called “Ji Yuan” near the South Gate to cater to banquets, which was soon relocated to a large courtyard near General Bridge at the Guozhuang site. High-ranking officials and dignitaries often frequented the place, and his “Konjac Chicken” became the top choice for family banquets, outdoor gatherings, and festive meals.