Dushupu sour-bamboo chicken 读书铺酸笋鸡
Dushupu sour-bamboo chicken is featured among the local specialties of Yunnan.
Chicken pieces cook with pale fermented bamboo shoots in a tangy broth. Seek this Anning specialty and expect a pronounced sour aroma.
How it is made
Chicken pieces are cooked with fermented bamboo shoots in a tangy broth, allowing the shoots' aroma to permeate the meat and soup. Seasonings vary, but the sour bamboo is central.
Flavour & texture
The broth has a pronounced fermented sour fragrance, contrasted by tender chicken and the shoots' firmer, fibrous bite. It can be assertive even without much chili.
Local roots & traditions
Dushupu sour-bamboo chicken is associated with Dushupu near Anning.
How to order Dushupu sour-bamboo chicken
Share a pot and ask about sourness, chili and chicken portion before ordering.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Jianshui steam-pot chicken 建水汽锅鸡 →
Chicken pieces are placed in a pottery steampot with a central chimney and heated over steam. Condensing steam creates much of the broth inside the vessel while the chicken cooks gently. The resulting soup is clear but concentrated, with tender chicken and a clean aroma rather than a heavily seasoned sauce.
Yongping yellow-braised chicken 永平黄焖鸡 →
Bone-in chicken is browned and braised with aromatics and seasonings until the sauce becomes rich and clinging. The balance of chili and other spices varies by kitchen. The meat remains substantial and juicy, with browned skin and a savory, sometimes hot sauce that works well with rice.
Questions before you order
What name should I show when ordering?
Show 读书铺酸笋鸡 for Dushupu sour-bamboo chicken. Share a pot and ask about sourness, chili and chicken portion before ordering.
Sources & reading
Recipes and servings vary between kitchens.