Zhumei Country Chicken 涟源珠梅土鸡
Zhumei Country Chicken is featured among the local specialties of Hunan.
Zhumei tuji is a Lianyuan chicken preparation with a more substantial ingredient list than its short name suggests. The official tourism description cuts the chicken into large pieces and combines it with chicken intestines, other offal and blood. Broad slices of pork belly go into the pan first, releasing fat and taking on colour before the chicken is added. Cooking wine is worked through the meat, followed by ginger, a little water and green and red chillies. The dish is then braised until the liquid is nearly reduced away.
Flavour, texture & local variations
That method produces a concentrated shared dish with several textures: bone-in chicken, softer fatty pork and firmer or smoother offal pieces. The local pointed chillies are described as intensely hot, so the heat is a defining consideration when ordering. Ask about the chilli level and explicitly confirm the pork and offal, even if the menu translates the name simply as country chicken. Plain rice can catch the reduced cooking juices without competing with the pepper aroma. The source mentions private house stock formulas but does not reveal them, so this guide does not claim to reproduce a particular restaurant's complete seasoning.
How it is prepared
Render and colour pork belly first, stir-fry chicken and offal, add wine, ginger, water and chillies, then braise until the sauce is reduced.
Ingredients to check
Chicken pieces, chicken intestines and other offal, chicken blood, pork belly, cooking wine, ginger, green and red chillies and savoury seasonings.
Ordering this dish
Confirm pork, offal and blood as well as chilli intensity; order rice separately if desired for the concentrated braising juices.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Pork with fresh peppers 辣椒炒肉 →
A wok-cooked dish of sliced pork and chilies, best ordered with rice and a contrasting vegetable dish.
Dong'an chicken 东安鸡 →
Bone-in chicken is cooked with vinegar, ginger and chili for a bright, tangy finish. Look for this Yongzhou classic in southern Hunan restaurants.
Yongzhou blood duck 永州血鸭 →
Duck blood thickens the dark sauce around chopped duck and chilies. Order rice alongside this rich Yongzhou specialty and expect small bones.
Sources & reading
Identity and the described preparation reviewed against the linked government culinary sources on 9 September 2026. The illustrated preparation is a documented example; vendors may use different ingredients and presentation. Ordering suggestions are editorial guidance. No recipe testing, exclusive origin, current availability or dietary certification is claimed.
Recipes and servings vary between kitchens.