Binzhou Braised Chicken 滨州烧鸡
Binzhou Braised Chicken is featured among the local specialties of Shandong.
Binzhou Braised Chicken (滨州烧鸡) includes the Dashan style of Wudi County (无棣县), a Binzhou speciality originating in Jieshishan (碣石山), formerly Dashan. This version combines cooking in an aromatic master stock with a final smoking over white sugar.
How it is made
In the method described by maker Li Jinduo (李金铎), the chicken is plucked, washed and dried, then soaked and cooked in an established stock containing cassia and other herbs. White sugar provides the final smoke.
In 2013 Li told Dazhong Net that his stock had been maintained for more than twenty years. He linked differences between makers’ chickens to the proportions of herbs in their stocks.
Flavour and texture
Dazhong Net describes the Dashan chicken as tender and flavoursome, with a crisp exterior and soft interior. The cooked bird pulls apart easily and has a bright colour and a distinctive aroma.
Where it comes from
Li’s father, Li Fengge (李凤阁), began selling chicken with his three sons in a small iron hut in the early 1980s. Customers’ references to that hut gave the family’s Xiaotiewu (小铁屋), or little iron hut, business its name.
The original hut was removed during redevelopment in 2003, but the name continued. Dazhong Net records municipal intangible cultural heritage recognition for Dashan Xiaotiewu chicken in October 2007.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-26. Recipes and servings vary between kitchens.
Image credits & notes (1)
- Reference photo of a similar dish · 同类菜品参考照片A similar preparation is pictured; the local version may differ. 同类菜品参考照片，当地做法可能不同。Photo: HaJunkiyada · CC BY-SA 4.0Resized for the web; the photo itself has not been edited. Thumbnails may show a cropped view.
