Wang's Chicken

Wang's Chicken

　　Created by Wang Shaoquan of Chongyang Town, Wang's Chicken gained fame in the 1980s. It shares similarities with Catholic Church Chicken but stands out distinctly — instead of sliced chicken, it serves the meat in chunks. The dish uses free-range roosters under one year old, steamed to perfection and then cooled. The chicken is hand-separated and cut into pieces only when diners arrive. The deboning technique is as masterful as a butcher dissecting an ox, both pleasing to the eye and delightful to watch. Different cuts are made depending on the part of the chicken, ensuring every piece has bone and every bone offers something to savor. Topped with a uniquely blended seasoning, the dish is meant to be eaten by gnawing — with bright red oil dripping, the oil richly fragrant, the aroma soothing to the soul, the spiciness exhilarating, and the numbness playfully teasing. The more you gnaw, the more flavorful it becomes, leaving a lingering aftertaste that’s hard to forget. (Chongzhou)