Chinatodo
Dezhou Braised Chicken (德州扒鸡 dé zhōu pá jī), One of China's "Four Great Chickens" (alongside DaoKou, Fuliji and Goubangzi varieties), this Shandong delicacy is famed for its "fall-off-the-bone tenderness" and complex five-spice aroma. Since the Qing Dynasty (1644-1912), it has evolved from railway station snack to nationally-protected cultural heritage.
Historical Journey: From Railway Staple to Cultural Icon
- Origins: First created during Kangxi Era (1661-1722) by "Baolanzhai" restaurant, perfected by "Deshunzhai" in 1890s
- Railway Boom: Became iconic travel food after 1912 when Jinpu Railway connected Beijing-Shanghai via Dezhou
- UNESCO Recognition: Listed as Shandong Intangible Cultural Heritage in 2006
Why "Braised" (扒)? Decoding the Craft
The name comes from its dual-cooking technique:
Honey-Glazed Frying: Whole chicken deep-fried for golden crispness
Ancient-Broth Simmering: Slow-cooked in master stock with 12+ spices (star anise, cinnamon, amomum) for 6+ hours
Signature Pose: Curled "nesting" shape symbolizing good fortune
Sensory Experience
- Skin: Glass-like crispness melts on tongue
- Meat: Juicy even in breast, with gelatinous cold-eat texture
- Bones: Soft enough to chew (true "脱骨 tuōgǔ" standard)
