Chicken

Changchun · Whole young chicken stuffed with glutinous rice, slow-cooked with Jilin ginseng and jujubes

Harbin · Everything stewed in a giant iron pot—ribs, chicken, fish, with flatbread stuck to the side

Haikou · Free-range chicken poached to perfection — tender flesh with a golden gelatinous skin, Hainan's national dish

Haikou · Poached chicken over rice cooked in chicken fat — the dish that conquered Southeast Asia

Hefei · A legendary stew of sea cucumber, fish maw, chicken, and ham — named after the Qing dynasty statesman

Kunming · Piping hot chicken broth + thinly sliced meat and vegetables, a ritual experience

Kunming · Jianshui purple pottery steam pot chicken, pure original flavor

Macau · Char-grilled chicken basted in a fiery piri-piri coconut sauce — a Macanese original

Shenyang · Free-range chicken slow-braised with hazel mushrooms, rich and earthy

Shenyang · Ribs, chicken, or fish stewed in a giant iron cauldron with flatbread on the sides

Urumqi · Chicken, potatoes, peppers, and wide noodles in one giant plate

Zhengzhou · Whole chicken poached in master stock, pulled apart tableside, served with scallion ginger dip