Xuzhou Clay Pot Chicken

Xuzhou Clay Pot Chicken

　　Xuzhou Clay Pot Chicken is served with raw dough pancake crisps around the edge of the pot, topped with plenty of chili peppers and Sichuan peppercorns, and filled with chunks of free-range chicken and various vegetables. On a freezing cold day, gathering around this dish for drinks and a small meal is absolutely delightful, leaving you warmly satisfied afterward. The origin of the clay pot lies in the old days when people in Xuzhou would build stoves with stones in their own courtyards, place large iron pots on them, add vegetables, stick pancake crisps around the sides, and then sit around the stove, eating on the ground. Hence the name “clay pot.”

　　Clay pot cooking is a widely popular traditional delicacy in northern Jiangsu (especially Xuzhou) and southern Shandong, boasting a history of over a thousand years. It features glossy reddish hues, rich and smooth aromas, a mellow flavor, an authentic and natural appearance, and rustic cooking utensils—making it one of the true folk representatives of Han Chinese culinary culture. The broth in clay pot dishes is relatively light, with a deliciously fresh and rich taste. The pancakes absorb the flavor of the dish while the dish takes on the aroma of the pancakes, resulting in a texture that is both soft and tender, yet dry and fragrant. When served, the soup is thick, the pancake crispy, the colors vibrant, and the taste balanced with sour, sweet, bitter, spicy, and all five flavors in harmony.

　　Clay pot dishes originated in the Hongze Lake area, where northern Jiangsu and southern Shandong meet. In the past, fishermen living and working on Hongze Lake, limited by the conditions on their boats, would often use a small earthen stove with an iron pot placed on top, fueled by a few pieces of dry firewood. They would cook a pot of home-style dishes, while sticking dough pancakes all around the pot—giving birth to this integrated method of cooking food and bread together. The broth in clay pot dishes is relatively light, with a deliciously fresh and rich taste. The pancakes absorb the flavor of the dish while the dish takes on the aroma of the pancakes, resulting in a texture that is both soft and tender, yet dry and fragrant. Today, chefs have improved upon the traditional methods of making clay pot dishes, leading to the creation of popular variations such as Clay Pot Chicken, Clay Pot Fish, Clay Pot Beef, Clay Pot Three Delicacies, and Clay Pot Tofu.