Sanqi Steaming Pot Chicken
Last updated by chinatravel at 2014/4/24
The Sanqi Steaming Pot Chicken is a famous dish in the Yanshan County. First, marinate the fine roots of Sanqi in the water, and then wash them clean. Put the roots in the abdominal cavity of the chicken which has already been washed. Place the chicken and the seasonings in the boiler. Then put the boiler on another boiler which holds about 4 or 5 kilograms of water. Airproof the meeting point of the two boilers.
Put the boilers on the big fire and braise for 3 or 4 hours until the chicken is done and the flesh and the bone separate from each. The chicken done this way is tender and fresh.In as early as the year of Qianlong in the Qing Dynasty, Sanqi Steaming Pot Chicken was widespread in the areas of south Yunnan. If you use Tall Gastraodia Tuber, it is Tall Gastraodia Tuber Steaming Pot Chicken; if you use China Cordyceps, it is China Cordyceps Steaming Pot Chicken. All these are special famous tonic dishes in Yunnan.
You can taste them in many places. In Kunming, if you want to try it, just ask some local people and they will tell you where.It is said that during the year of Qianlong in the Qing Dynasty, the Qianlong Emperor made his rounds in Linan Fu which is today’s Jianshui County. The magistrate of the district ordered the local chef to dedicate a delicious dish for the Emperor.
The chef who was only 24 years old then used the theory of the chaffy dish, and created the slinky boiler. It turned out to be very successful and the chicken was very tender and fresh. The Qianlong Emperor was full of praise. Shortly after that, the Steaming Pot Chicken has become a famous dish at the state banquet.
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