Catholic Church Chicken Slices

Catholic Church Chicken Slices

　　Created in the early years of the Republic of China by Nie Fuxuan from Chongyang Town. The stall was originally set up near the Catholic Church on Zhengdong Street, hence the name “Catholic Church Chicken Slices.” It is made with strictly selected ingredients, with careful attention to cooking time, fine knife skills, and a unique flavoring, resulting in excellent color, aroma, and taste. The dish uses plump, tender roosters under one year old. The processes of slaughtering, scalding, gutting, and steaming (not boiling) all follow specialized methods. After steaming, the chicken is sliced and arranged on a plate. Then, hot oil is poured along the edge of the plate, Sichuan peppercorn powder is sprinkled on top, followed by sesame paste and chili oil. Finally, sugar is scattered over the dish. It is served and eaten while mixing, featuring large, thin slices of tender chicken that are flavorful, spicy, and richly aromatic, offering a unique taste. (Chongzhou)