How to Cook With Yacai & Zhacai Pickles
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
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