Mouding Beggar's Chicken

Mouding Beggar's Chicken

　　Mouding Beggar's Chicken

　　The Yi-flavored thatched "Beggar's Chicken," also called Prosperity Chicken, has an interesting legend. It is said that during the Qing Dynasty, Emperor Qianlong once traveled incognito in the south of the Yangtze River. He accidentally ended up in tattered clothes and was wandering the streets. A beggar, feeling sorry for him, took the only chicken he had and planned to cook it to give the emperor some nutrition. But there were no cooking utensils available. Someone thought quickly and wrapped the chicken in mud, then placed the muddy bundle into the fire to roast. When they finally cracked open the hardened mud, not only did the chicken feathers stick to the dried mud and come off cleanly, but to their surprise, the chicken was exceptionally well-cooked and fragrant. Emperor Qianlong, both hungry and cold, found the chicken extraordinarily delicious. When he asked its name, the head beggar referred to it as "Beggar's Chicken," and thus the name has been passed down to this day. The dish is made using aromatic lemongrass and tender, flavorful pearl chicken, which is marinated and slow-roasted over traditional charcoal for over three hours. It is known for its rich aroma and delicious taste.