Hailing from Dezhou, this nationally famous dish is renowned for its incredibly fall-off-the-bone tender meat and complex spiced aroma. Whole chickens are meticulously prepared, often shaped into a specific posture, and then braised for hours in a deeply flavored, aged broth. This master stock, a family or restaurant’s treasured secret, is infused with over twenty spices like star anise, cinnamon, clove, and nutmeg, along with soy sauce, sugar, and ginger. The long, slow cooking process allows the flavors to penetrate every fiber of the chicken, resulting in meat that is so tender it easily separates from the bone with a gentle pull, while the skin remains intact and beautifully colored. The flavor is profoundly savory, aromatic, and slightly medicinal from the herbs. It is typically served at room temperature as a cold appetizer, allowing the rich, layered flavors to be fully appreciated. It’s a masterpiece of pot-stewing (卤煮).
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