Chinatodo
A signature dish of Shandong's mountainous heartland, Taian Dry-Fried Chicken (泰安干炒鸡 Tài'ān Gàn Chǎo Jī) stands out from typical "saucy" stir-fried chicken with its bold, dry texture and numbing-spicy kick. Unlike the broth-heavy Linyi-style chicken, this version is wok-charred to crispy perfection, with even the bones infused with flavor—best enjoyed with an ice-cold Taishan Beer (泰山啤酒 Tàishān Píjiǔ), the local brew that cuts through the spice and enhances the dish's smoky depth!
What Makes Taian Dry-Fried Chicken Unique?
No-Sauce, All Crisp – Unlike Linyi’s saucy braised chicken, this dish is dry-fried to concentrate flavor.
Fiery & Numbing – Loaded with dried chilies and Sichuan peppercorns, each bite delivers layers of heat and aroma.
Minimalist Veggies – Usually just bell peppers and scallions, though some chefs add crispy potato or lotus root strips for texture.
Wood-Fire Wok Hei – Traditionally cooked in a cast-iron wok over firewood for extra smoky depth.
Perfect with Taishan Beer – The lightly sweet, malty flavor of this local lager balances the dish's heat and cleanses the palate.
Why Taishan Beer is the Ultimate Pairing?
- Brewed with Mount Tai spring water – The same pure water used in cooking the chicken!
- Crisp & Refreshing – Cuts through the dish's spicy, oily richness like nothing else.
- Local Ritual – Taian natives swear by the combo: one bite of chicken, one sip of beer.
Pro Tip: Ask for "Lao Tai Shan" (老泰山 Lǎo Tàishān), the classic draft version, for the most authentic experience.
