Ben Tuwa’s “Braised and Simmered Chicken”

Ben Tuwa’s “Braised and Simmered Chicken”

　　Ben Tuwa’s “Braised and Simmered Chicken”

　　He had once developed an opium addiction, came from a family of four, and lived in dire poverty, practically penniless. Later, his friend Su Pazi (a doctor) passed on to him the technique for making braised and steamed simmered chicken. Full of determination to learn and keen on pursuing this trade, he and his wife started crafting and operating this snack in 1924 (the 13th year of the Republic of China), earning a reputation in Tongguan that lasted for 50 years.

　　The most distinctive features of this product are its tender meat, delicious flavor, attractive color, appealing sheen, well-balanced seasonings, cleanliness, and hygiene. It has consistently ranked among the best in its field, earning praise from local customers, various circles, and visiting merchants alike. The dish is in such high demand daily that it became a hot item among Tongguan’s street snacks. It was once distributed across many parts of China, such as Henan, Zhejiang, Sichuan, Hunan, Hubei, Guangdong, Guangxi... and more. There were over ten orders placed by out-of-town merchants every month. At that time, due to limited resources, traditional packaging methods were used.