Imperial Clay Lotus-Leaf Chicken 御土荷叶鸡

Imperial Clay Lotus-Leaf Chicken (御土荷叶鸡) is Chengde’s (承德) version of beggar’s chicken (叫化鸡). People’s Daily Online links its local name to yellow earth associated with the imperial retreat, water from Rehe Spring (热河泉) and lotus leaves from the lake. The leaves give the cooked chicken a light, distinctive fragrance.

Wrapped and fired

In the preparation described by People’s Daily Online, the bird is cleaned, wrapped in lotus leaves and enclosed in yellow-earth clay. It is then cooked over a fire. Once the chicken is done, the earth covering is broken open to release it.

Small pieces and a dip

The cooked bird is cut into small pieces with a knife and fork and eaten with a seasoning dip. People’s Daily Online describes the flesh as fresh-tasting and tender, carrying a delicate lotus-leaf aroma.