Xiajin Cloth-Bag Stuffed Chicken 夏津布袋鸡
Xiajin Cloth-Bag Stuffed Chicken is featured among the local specialties of Shandong.
Xiajin Cloth-Bag Stuffed Chicken (夏津布袋鸡) takes its name from the pouch formed by a whole deboned chicken. The skin stays intact, making a container for filling. Hongxiju (鸿熙居) in Xiajin (夏津) is a documented practitioner of the craft.
Making the chicken pouch
A Dazhong News (大众新闻) profile follows chef Wei Xianhua (魏宪华). He makes a small slit in the neck, then removes the wing, leg and remaining bones without tearing the skin. His test for a sound chicken pouch is to fill it with water: it should not leak.
Wei’s filling includes sea cucumber, abalone, dried scallops, squid and lion’s mane mushroom. The filled chicken is steamed using a seasoned stock; Wei says his stock contains 58 medicinal herbs.
Filling, meat and golden broth
Dazhong News describes the finished chicken opening to reveal a plentiful filling and golden broth. Chicken, filling and herbal aromas mingle; the meat and soup are eaten together, with a fragrant finish that is not greasy.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-27. Recipes and servings vary between kitchens.