Shanghai white-cut chicken 白斩鸡
Shanghai white-cut chicken is featured among the local specialties of Shanghai.
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Shanghai baizhanji (白斩鸡), or white-cut chicken, is cooked chicken cooled and cut into pieces, with the flavour concentrated in the meat, skin and dipping sauce. The Shanghai account pairs it with soy sauce and scallion oil.
How it is prepared
Shanghai Mass Art Center's description, published by the municipal government, emphasises careful heating and cooling. This develops a contrast between springy skin and softer meat; the chicken is sliced shortly before serving.
Flavour & texture
Seasoning on the chicken itself is restrained. A thin jelly-like layer can appear between skin and meat, while the separate soy-and-scallion accompaniment adds saltiness and aroma. White-cut refers to the cooking and presentation, not raw poultry.
Local context & naming
The city's food guide identifies Xiao Shao Xing and Zhen Ding Chicken as examples of the Shanghai tradition. The name baizhanji also appears outside Shanghai, so a photograph or recipe from another region does not by itself establish this local version.
Ordering this dish
Ask for the available portion sizes and whether the pieces are served on the bone. Check the ingredients of the sauce separately from the chicken. Use the Chinese name when comparing a plain cooked version with drunken or soy-braised chicken.
At the table
A shared plate can work as one component of a meal. Keep a small side plate for bones and add the sauce a little at a time. Confirm current menu availability directly with the restaurant you choose.
Ingredients to check
Contains chicken. The Shanghai accompaniment described by the source includes soy sauce and scallion oil.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Shanghai-style red-braised pork belly 本帮红烧肉 →
Benbang hongshaorou (本帮红烧肉) is Shanghai-style pork belly slowly braised with soy sauce and sugar. The layered skin, fat and lean meat remain visible beneath a glossy red-brown glaze.
Fresh-and-cured pork soup 腌笃鲜 →
Fresh pork, cured pork and bamboo shoots simmer into a savoury soup. This spring-associated classic rewards slow spoonfuls with a plain staple.
Questions before you order
Is white-cut chicken served raw?
No. The documented dish is heated and cooled before slicing; its pale colour does not mean it is raw.
Sources & reading
The linked sources were reviewed for this dish identity, preparation and local context on 8 September 2026. Serving suggestions are editorial guidance. Specific recipe quantities, origin legends and current restaurant availability are not independently established.
Recipes and servings vary between kitchens.