Lacquer-seed oil chicken hotpot 漆油鸡火锅
Lacquer-seed oil chicken hotpot is featured among the local specialties of Lijiang.
Chicken cooked with edible lacquer-tree fruit fat is associated with Nujiang Lisu and Nu food traditions, and also appears on menus in Lijiang.
How it is made
Chicken pieces are first cooked in melted edible lacquer-seed oil, then simmered with water and seasonings into a rich broth. Hotpot versions allow vegetables or noodles to be added after the chicken.
Flavour & texture
The oil gives a distinctive rich aroma, while the chicken is tender and the broth coats the mouth more fully than a plain clear soup.
Local roots & traditions
This tradition is associated with Nujiang's Lisu and Nu communities and is also served in Lijiang.
How to order Lacquer-seed oil chicken hotpot
Choose a specialist restaurant and confirm the exact ingredients before ordering.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Cured pork-rib hotpot 腊排骨火锅 →
Cured pork ribs are simmered in broth with vegetables and other chosen additions. The curing seasons the meat before it reaches the pot, so the broth becomes richer and saltier as it cooks. The ribs are savory and firm-to-tender, with a cured aroma that distinguishes them from fresh pork soup. Vegetables absorb the same flavor.
Naxi chicken with tofu 挨巴纠（土鸡炖豆腐） →
Chicken pieces are gently cooked with tofu so the broth seasons the curd while the meat becomes tender. The dish is usually approached as a home-style shared pot, with additions varying by cook. The chicken is savory and substantial, while tofu provides a softer, absorbent contrast and the broth remains gentler than a chili-rich sauce.
Questions before you order
What name should I show when ordering?
Show 漆油鸡火锅 for Lacquer-seed oil chicken hotpot. Choose a specialist restaurant and confirm the exact ingredients before ordering.
Sources & reading
Recipes and servings vary between kitchens.