"In Shandong, no chicken leaves Linyi alive." This tongue-in-cheek saying captures the city's obsession with its iconic braised chicken.
Known for its numbing spice, bold aroma, and juicy tenderness, Linyi braised chicken is a beloved local dish that wins over both residents and visitors alike.
In Linyi, no banquet is complete without chicken. For generations, Linyi braised chicken has stood as the signature dish of hospitality, which is an expression of the city's warmth and generosity.
From ingredient selection to final plating, every step is intentional. A free-range rooster is paired with green and red chilies, scallions, ginger, and garlic, flash-fried over high heat, then gently simmered to draw out its full depth.
What comes out is a dish rich in color and flavor—spicy, aromatic, and intensely savory. Its numbing fragrance lingers in the air, stirring the appetite long before the first bite.
In the kitchen, every move flows smoothly —flame, toss, stir, flip. Twenty iron works line the wall, all handled by a single chef with remarkable precision.
There's no single way to make Linyi braised chicken. Different chefs in different regions bring their own flair.
According to Yang Zhian, the owner of a local braised chicken restaurant, they use free-range roosters about a year old, which are tender, firm, and springy in the texture of meat. Even the chopping is done to exacting standards: "It takes about 180 cuts to yield around 160 pieces. Smaller cuts absorb flavor more easily, and they help the collagen and trace nutrients release fully."
The chicken is then stir-fried in traditional Zhangqiu iron works, which help intensify the broth and keep the meat vibrant in color, resisting oxidation even after cooking. Spring water sourced from nearby Meng Mountain is added to deepen the simmer.
To fully awaken its spice and aroma, thin wrinkled chilies are used in place of green peppers. Just before serving, fresh Sichuan peppercorns, garlic slices, bird eye's chili, and Zhangqiu scallions are tossed in— flavors colliding and fusing to create the unmistakable heat and fragrance of Linyi braised chicken.
As the sun dips low over the Yi River, the evening breeze carries with it the city's warmth—along with the smoky, savory scent of the braised chicken. It's a fragrance that stirs not just the appetite, but a deep affection for this cuisine.
Here, the land nourishes the people. Sharing a plate of braised chicken by the Yi River has become a cherished ritual—one that speaks of family gatherings, close friendships, and, above all, the city's signature hospitality.
(Journalists & Camerapeople: Hu Wolong, Yin Jianghong, Yan Yujie (intern); Editing: Wang Yi, Hu Wolong; Translator: Zheng Xiaoyi; English Editor: Darius
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