Hangzhou-style duck pickled in soy sauce is a delectable specialty dish of Hangzhou cuisine that delivers the authentic flavors of the region. This dish consists of duck meat cooked in a marinade, and it is then covered with soy sauce and served alongside rice or noodles. Deliciously crispy on the outside while remaining tender and moist on the inside, the duck is commonly served chilled. This dish is aromatic, predominantly savory, and slightly sweet in flavor. It is traditionally prepared and consumed during the celebration of the Chinese Lunar New Year.
Beggar's chicken is a whole chicken dish from Hangzhou in Zhejiang Province, prepared by wrapping the bird and cooking it slowly until the meat becomes tender and aromatic. It is associated with the culinary practices around West Lake, where poultry farming and the use of lotus leaves, clay, and long cooking times were part of regional cooking methods. The dish developed in an environment where wrapping food before slow heating helped retain moisture and protect ingredients from direct heat. Over time, Hangzhou cooks adopted the method of marinating a whole chicken, covering it in layers of leaves and an outer seal, and then cooking it in an enclosed form so the flavors concentrate inside the bird. Preparation begins with a cleaned whole chicken that is marinated with soy sauce, Shaoxing wine, ginger, scallions, and seasonings such as salt and a small amount of sugar. Some versions include a stuffing made from mushrooms, pork, ham, or chestnuts, while others leave the cavity empty. The chicken is then wrapped in lotus leaves, followed by layers of paper or cloth, before being encased in clay or a thick dough seal. It is cooked slowly, either baked or roasted, until the meat separates easily from the bone and the aromas remain inside the wrapping. When the outer shell is cracked open, the chicken emerges moist and heavily seasoned by its own juices and the marinade. There are many legends in regard to its origin. One tells about a Qing-dynasty Emperor that happened to walk by and was attracted by the aroma, so he stopped and consumed it with the beggar. He liked it so much that he added it to the list of dishes to be served at the Imperial court. Today, jiàohuā jī is served in restaurants and hotels throughout Hangzhou, particularly those emphasizing regional specialties linked to West Lake cuisine. It is typically eaten hot, presented at the table while still encased so guests can break open the covering themselves. The dish pairs well with simple accompaniments such as steamed rice, mild vegetable dishes, and broths that do not compete with its concentrated flavor. It is frequently enjoyed with Shaoxing wine or Longjing tea, both of which complement the gentle sweetness and fragrance that develop during the long, enclosed cooking process.
Often dubbed a Shanghainese specialty, drunken chicken is, in fact, an authentic dish originating from the Zhejiang province. The main ingredients of this chicken dish are a fresh, whole chicken and Shaoxing wine, a renowned rice wine produced in Zhejiang province. Originally, the recipe calls for a whole chicken to be cooked, chilled in ice water, and then soaked in a Shaoxing wine-based marinade, overnight, or for 2-3 days. The chilled chicken is then cut into large chunks and traditionally served cold, covered with the wine-based marinade. The dish is usually served on its own, as an appetizer, but it can also be accompanied by rice, noodles, or vegetables.
A hearty national specialty typically consumed during cooler seasons, this Chinese dish unites the sweet flavor of chestnuts with the savory and tender chicken meat. Chopped chicken is soaked in a marinade of Shaoxing wine, oyster and soy sauces, star anise, ginger, sugar, cinnamon, and seasonings, and it is then stir-fried along with mushrooms and spring onions in a saucepan with some oil. Boiled chestnuts are tossed in, and the stock is poured over the chicken. Everything’s cooked until nice and tender, then served hot, ideally accompanied by steamed rice or noodles.
This traditional Chinese dish is made with old duck meat that is stewed with bamboo shoots, chunks or slices of Chinese ham, rice wine, scallions, ginger slices, and seasonings. The tender duck meat is beautifully complemented by the crunchy bamboo shoots and by the saltiness of the ham. This soup-like stew is typically served as a nutritious lunch or dinner.
Shàoxīng zuìjī is a cold poultry dish from Shaoxing, where Shaoxing wine serves as both a cooking ingredient and a flavoring agent. It consists of chicken that is poached, cooled, and marinated in Shaoxing huangjiu, a fermented rice wine recognized for its deep amber color and mellow aroma. The dish is a hallmark of Jiangnan cuisine, which emphasizes subtle balance and clarity of taste. Early cooks used the abundant local wine not only to season food but also to preserve it, and dishes such as marinated meats and poultry evolved as part of this practice. Preparation begins with a fresh whole chicken or chicken parts, which are poached gently in water with ginger and scallions until fully cooked but still tender. Once cooled, the chicken is cut into serving pieces and placed in a mixture of Shaoxing wine, light soy sauce, sugar, and occasionally a small amount of salt or aromatic spices. The wine used for marination is often drawn from the same aged Shaoxing variety favored for cooking, such as Huadiao or Nuerhong. The chicken is left to soak in this mixture for several hours or overnight under refrigeration, allowing the flavor to penetrate evenly while the alcohol lightly firms the texture. The skin becomes glossy and slightly gelatinous, and the meat absorbs the fragrance of the wine without losing its natural sweetness. It is served cold, often as a starter or part of a banquet spread, and is sliced neatly for easy eating. The clarity of flavor depends on the quality of the wine, which acts as both seasoning and preservative. Some versions feature jellied broth from the poaching liquid poured over the chicken before chilling, creating a firm, translucent coating when cold. Shàoxīng zuìjī is commonly eaten in Zhejiang, Shanghai, and Jiangsu, particularly during summer when cold dishes are preferred. It pairs naturally with the same Shaoxing wine used in its preparation, as the shared aroma enhances both food and drink. Light teas such as Longjing or jasmine are also served alongside to cleanse the palate. The dish remains a prominent example of how Shaoxing wine influences the broader Jiangnan table, defining a regional style centered on balance, restraint, and precision of flavor.
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For the “Top 6 Zhejiang Poultry Dishes” list until May 15, 2026, 48 ratings were recorded, of which 37 were recognized by the system as legitimate.
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