Liuzhuang Spicy Chicken

Liuzhuang Spicy Chicken

　　Liuzhuang Spicy Chicken was first created in the 1950s by Lu Qirong from Liuzhuang.

　　In the early years after the founding of the People’s Republic of China, Lu Qirong opened the Lu Family Braised Food Shop, which mainly sold smoked and braised cured meats. Spicy Chicken was one of the offerings, and due to its delicious, fragrant, numbing, and spicy taste as well as its unique flavor, the business flourished and many came to learn the craft, subsequently leading to the establishment of braised food shops such as the Qi Family and Zhou Family.

　　In 1990, in order to integrate resources and boost the food industry, the Liuzhuang Subdistrict Office consolidated individual braised food shops and founded the Liuzhuang Delicious Braised Food Shop, which was later renamed the Liuzhuang Food Factory. Under the leadership of Lu Qirong’s second son, Lu Jianquan, the factory produced “Liuzhuang Brand” Spicy Chicken, which went on to win titles such as Yancheng City Famous Product, Famous Product at the China Agricultural Expo, and Silver Award at the 2nd China International Food Expo. With the advent of the market economy, the Liuzhuang Food Factory gradually disbanded, and production of Spicy Chicken returned to being carried out by family workshops. Numerous apprentices were taken on, and the craftsmanship of making Liuzhuang Spicy Chicken was widely inherited and further refined. Within the Liuzhuang town area alone, there were more than ten Spicy Chicken workshops such as those run by the Teng, Wang, Shu, Bian, Wang, and Dong families, while the surrounding areas had hundreds, covering nearby towns.

　　 Liuzhuang Spicy Chicken is made with strictly selected ingredients and crafted through an elaborate process. It boasts a rich aroma, tender meat, crispy skin that easily separates from the bone, well-balanced saltiness, and just the right level of spice — making it impossible to grow tired of. Everyone who has tasted Liuzhuang Spicy Chicken remarks: nothing surpasses its authentic spiciness, nor its uniquely delicious fragrance. The production process generally involves selecting high-quality native or Sanhuang chickens, which are then slaughtered, cleaned, rinsed, and blanched. The chicken is then steamed or boiled for about two hours in a secret recipe brine until the inside is tender enough to fall off the bone while maintaining the shape on the outside. After cooking, it is cooled, sterilized, and vacuum-packed.