Chicken is eaten everywhere in China, with evidence of early domestication throughout both North and South China dating back as far as 10,000 years ago. Chop one up with a mountain of dried chilies for stir-fried Chongqing Laziji, steam and serve chilled under a mouthwatering red-oil sauce for Koushuiji “Saliva” Chicken, or use whole old hen to form the basis of Dunjitang, a golden mother stock. When it comes to duck, you can’t go wrong with crispy Xiangsu Ya.

All Poultry