Braised Chicken

Braised Chicken

　　    Braised Chicken is a renowned snack from Tongguan, crafted by the skilled Ben Tuowa. Also known as Ben Zhongsheng, Tuowa had no steady job in his youth and, during the old society, fell into the habit of smoking opium. Supporting a family of four, they lived in dire poverty, practically penniless. Later, his friend Su Pizi (a doctor) passed on to him the technique for making braised and steamed chicken. With a strong desire to learn and a passion for the trade, he began in 1924 (the 13th year of the Republic of China), crafting and selling this snack together with his wife. Over 50 years, it gained a stellar reputation in Tongguan.

The standout features of this product are its tender, juicy meat; rich, delicious flavor; beautiful color; excellent texture; well-balanced seasonings; and clean, hygienic preparation. It has consistently ranked among the best in its category, earning widespread praise from local customers, people from all walks of life, and visiting merchants. The demand is so high that supply often falls short, making it a popular favorite among Tongguan snacks. It has been sold across various parts of China, such as Henan, Zhejiang, Sichuan, Hunan, Hubei, Guangdong, Guangxi, and more. Orders are placed by out-of-town merchants more than ten times a month. Due to limited resources at the time, rudimentary packaging methods were used — for example, using cleaned Asia Petroleum barrels rinsed with lye water, each holding six chickens. The merchants would personally oversee the sealing process, welding the barrel lids shut before shipping them elsewhere.