Anyang Smoked Trio 安阳三熏

Anyang Smoked Trio (安阳三熏) comprises smoked chicken, eggs and pork offal. The three categories grew from a trade originally centred on chicken and eggs in Anyang (安阳), later expanding to include pig’s head, stomach and tongue. Its characteristic appearance ranges from pale yellow to yellowish brown, with a light coating of sesame oil.

Braising before smoking

The foods are first cooked in a seasoned braising liquid, then placed on a smoking rack. Sawdust, cypress branches and a small amount of cypress bark provide the smoke; the pieces are turned every three or four minutes for even exposure. Once the desired colour develops, a little sesame oil is brushed over the surface.

A dry exterior and smoky aroma

China National Radio’s account, credited to Dahe.cn, describes a glossy surface, a dry and resilient outer layer, a strong smoky aroma and a tender bite.

From a cooked-meat shop

China National Radio dates the tradition to 1922, when Shao Jinrong (邵金荣) opened Rongqinglou (荣庆楼). His nephew Yan Haode (阎好德) later continued the business under the name Deqinglou (德庆楼), retaining the chicken-and-egg techniques before the range widened to pork items.