Wang Shazi's Roast Chicken

Wang Shazi's Roast Chicken

　　　　“Wang Shazi’s Roast Chicken” is a dish made by braising, deep-frying, and boiling chicken, then brushing it with sesame oil or Sichuan peppercorn oil before serving. To preserve its authentic flavor, it is best eaten by tearing the meat apart by hand rather than slicing it with a knife. In the past, “Wang Shazi’s Roast Chicken” could be found in an obscure alley, which even locals had to search hard to locate. Now, it’s available right on the street.

　　Origin: Chef Wang Wenrang is a native of Bijie who began his culinary apprenticeship at the age of nine and is now over seventy years old. Known for his honesty, diligence, and illiteracy, he was given the nickname “Wang Shazi” (literally “Foolish Wang”) in his early years. Chef Wang possesses exceptional cooking skills, particularly in preparing roast chicken.