China's Top Chicken-Loving Province in the South: How Amazing Are Its Signature Dishes?

Cantonese people will never give up their pursuit of Qingyuan chicken, just as they will never be tamed by assembly-line poultry.

Qingyuan, a place that has dominated Guangdong and unified the culinary aesthetics of the Greater Bay Area with its chicken, ironically tops the list of "most forgettable cities." Many may not know where Qingyuan is, but they’ve surely heard of the legendary "Qingyuan chicken."

White-cut chicken is the ultimate tribute to Qingyuan chicken.

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This low-key city in central Guangdong not only produces exceptionally high-quality chickens but also excels in cooking them. True gourmets who know their food will travel to Qingyuan for chicken—white-cut, clear-boiled, soy-sauce-braised, and hanging-roasted. These four champions shine brightly wherever they go.

While Qingyuan locals quietly enjoy their lives in central Guangdong, this hidden culinary gem has entered its golden age with the advent of high-speed rail and intercity travel.

Hanging-roasted chicken is another unmissable Qingyuan delicacy.

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Roast goose devoured in a record four hours, roast pork relying solely on fire control rather than spices, wind-dried cured meats, lively river delicacies, and bizarre snacks… Staying loyal to just one is nearly impossible.

According to the "Guangdong Statistical Yearbook 2022," Cantonese people consume an average of 49.2 pounds of poultry annually—double the national average—with chicken accounting for the majority at 31.42 pounds.

Guangdong boasts standout chickens everywhere: Zhaoqing’s Xinghua chicken, Zhongshan’s Shalan chicken, and Maoming’s Huaixiang chicken are rising stars, barely rivaling established names like Zhanjiang chicken and Huizhou bearded chicken. But challenging the supremacy of Qingyuan chicken is pure fantasy. In 2022, "Qingyuan partridge chicken" topped the China Poultry Association’s "Comprehensive Quality Ranking of Common Yellow-Feathered Broilers" for its outstanding days to market, weight, taste, and nutritional value.

Only free-roaming Qingyuan chickens deliver the most authentic chicken flavor.

Qingyuan chicken’s prestige lies in the Cantonese gold standard: "A chicken should taste like chicken."

The Republican-era gourmet Zhang Yi’an (also a Cantonese) put it best: "Even ordinary chickens from Guangdong surpass those from Shanghai. This is likely due to the land. Warmer climates yield richer soil insects, giving chickens more nutritious feed—naturally enhancing their flavor." The soul of "chicken flavor" truly lies in the chicken’s lifestyle. A premium chicken must first live freely and happily.

Photo/Tuchong Creative, Photographer/Li Zhengda

Qingyuan sits at the junction of the Pearl River Delta and northern Guangdong’s mountainous region, with terrain dominated by hills and mountains, leaving little flatland. The Beijiang River, a major Pearl River tributary, flows through Qingyuan with crystal-clear water and lush banks. Qingyuan’s landscape lets its chickens live "boundlessly free."

Anyone can spot a Qingyuan chicken. The saying "one wedge, two slender, three mottled body" describes its three feather colors—yellow, brown, and flaxen—highlighting its striking looks. Moreover, its wedge-shaped body and fine bones reflect its athletic prowess.

Cantonese use "running like a chicken" to describe someone hastily departing—a fitting metaphor. Qingyuan chickens don’t just run fast; they jump, fly, and play on branches and walls, earning the nickname "grass gliders."

Behold, the iconic wedge-shaped physique!

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The sparse woods and grasslands remain evergreen throughout the seasons, teeming with insects, ants, and earthworms, while the rivers are home to fish, shrimp, snails, and clams—all natural food sources for Qingyuan chickens, far superior to artificial feed.

Natural development and gradual growth. Ordinary chickens mature in just one or two months, but Qingyuan chickens are different. They freely roam the mountainous forests for 150-200 days, drinking mountain spring water, eating insects, and pecking at grass before they are content to grow up.

In the tenth year of the Republic of China (1921), the "Qingyuan County Annals" recorded the breeding conditions of Qingyuan chickens: "Qingyuan chickens are exquisite, priced about 10% higher than elsewhere." In fact, the history of Qingyuan chickens is much longer than this record. By the late Qing Dynasty, chicken markets were established in Qingyuan, and these famous chickens gradually spread from the Pearl River Delta to the world.

As of now, Qingyuan chickens have an annual output of over 128 million, with an annual产值 exceeding 6.5 billion yuan, becoming a distinctive agricultural pillar industry in Qingyuan City. The taste buds captivated by Qingyuan chickens are by no means limited to the Greater Bay Area.

The Cantonese wisdom of eating chicken is honed one bird at a time. In Qingyuan, the玩法 is even more花样.

Yuan Mei once said, "Sliced肥鸡 is naturally the flavor of太羹 and玄酒." Restaurants daring to feature白切鸡 on their menus or even signs are not to be underestimated—the simplest and most tender白切鸡 is a core benchmark for major eateries. In Qingyuan, the taste of白切鸡 is a matter of the chef's dignity.

白切鸡, the true "No. 1 dish of Qingyuan."

To test the quality of a chicken, it's best to start with plain water. A Qingyuan chicken, boiled directly in mountain spring water, yields a mesmerizing broth. This "清水鸡" approach is the most natural and unadorned. Add some side dishes, and it becomes the ancestor of Cantonese hot pot, "打边炉."

白切鸡 is the "standard answer" refined from the trial of清水煮鸡. The chicken is "dipped and lifted three times" in plain water, shocked with ice, then immersed in broth until the fat fully渗透 the meat, even the joints glistening with oil. By then, the meat has收缩 and set, achieving the perfect texture—neither tough nor dry. The magic of this "No. 1 dish of Qingyuan" lies precisely here.

Three dips and lifts create the smooth, fragrant, and tender白切鸡.

Photo/Tuchong Creative, Photography/Xie Sen

In the 1980s, a renowned chef innovated the dish by upgrading the plain water to a white brine infused with herbs and spices. This better captures the essence of "white." "White" is not bland or单调 but an Eastern-style留白. Amplifying the purity of chicken is "white," reducing调味干预 is "white." Those who call白切鸡 "bland" simply don’t understand.

As for "切," it’s already polite—the more fitting term is the Cantonese江湖气 "斩" (chopping).白斩 demands干脆利落. The final白切鸡 served is a testament to skill: each piece golden and glossy, the skin with天然网格纹路, the骨髓略带血色.

The dipping sauce must also be simple. Guangzhou folks love scallion-ginger-garlic paste, Zhanjiang people prefer sand ginger, while classics like yellow mustard and scallion soy sauce also shine. The sauce enhances the chicken’s crisp skin and tender meat, even bringing out凝脂般的胶质 (those who know, know—it’s a mark of quality).

A dab of scallion-ginger-garlic paste is the点睛之笔 on白切鸡.

The small town of Shitan on the old国道 relies on its soy sauce chicken to sustain its "three years of business from one opening" reputation. Foodies travel far just to taste this天花板-level soy sauce chicken. Cantonese call soy sauce "豉油" and never hesitate to unleash creativity with it. When豉油 meets白切鸡, paired with Qingyuan白酒, it becomes a bold transformation. Repeated invasions of the sauce turn the原本清新的鸡肉 into黄澄澄的茶色 and油润润的玫瑰红, exuding豉油's savory aroma. As Qingyuan’s favorite "碟头饭," soy sauce chicken’s rice-pairing prowess is undeniable.

In the pairing of豉油 and chicken, liquor is an indispensable配角.白酒 is one option,小米酒 another, but the cleverest choose露酒 made from rose petals.

Soy sauce chicken carries an added layer of richness and aroma compared to白切鸡.

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Rose露酒—what an enticing name. The floral fragrance adds a romantic滤镜 to soy sauce chicken. The dish also opens a new world of taste, blending豉油's signature savoriness with rose’s sweetness. Let us remember this Cantonese delicacy—rose soy sauce chicken.

Good chickens are worth the wait. The hanging-roasted chicken from Zhouxin, a heavyweight in southern Qingyuan, is dubbed the "Zhouxin KFC." A fine chicken marinated in brine endures a four-hour roasting process in a preheated charcoal oven, where only residual heat is used. The cook patiently adjusts its position, occasionally dousing it with cold water, and the chicken rewards this dedication by gradually turning glossy and tender. Such slowness culminates in the peak moment of flavor.

Hanging-roasted chicken: crispy skin enveloping juicy, succulent meat.

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Those who wait for hanging-roasted chicken won’t mind waiting for salt-baked chicken either. A large iron pot is piled with brownish-yellow coarse salt, where the chicken, wrapped in oiled paper, quietly cooks. When the paper becomes transparent from absorbed grease, the spices release their unique aroma, and as moisture evaporates, the meat turns dry and firm. A boon for carnivores who love to tear into it, releasing a burst of savory fragrance.

Some prefer the simple love of water, wine, salt, and chicken, while others favor the unconventional pairing of abalone and chicken. The emergence of abalone chicken pot has thrown the scene into delightful chaos. Originally a seasonal winter dish in Guangdong, the chicken pot—simmered in a clay pot over charcoal—is all about vibrancy and excitement. As a late-night street food, creativity is a must. Chicken and abalone are tossed into the pot, reduced over charcoal fire, merging land and sea into a triple-layered aroma of meat, wine, and umami. When the broth thickens, a pack of instant noodles is added, making it the Louis Vuitton of chicken pots. Queuing for two hours at a late-night chicken pot joint is no big deal—even just soaking in the divine aroma is worth staying.

Seafood chicken pot with Yi noodles: an ultra-luxurious midnight feast.

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Years later, Qingyuan locals remain true to their Cantonese roots in pursuing "chicken essence." Ah, that chicken essence! A mystical force. The fat molecules in the chicken transform under heat, conjuring hallucinogenic notes of nuts, fruits, flowers... Natural essences concentrated in the bird, released between lips and teeth. Call it an obsession with chicken essence—it’s really a longing for nature itself.

Though Qingyuan is Guangdong’s largest prefecture-level city by area, it’s uncommonly low-key. But this modesty is for outsiders. Under the halo of Qingyuan chicken, locals quietly enjoy geese, pork, river delicacies, and cured or roasted meats, savoring their flavorful little lives.

Chicken must have its essence—how could geese lack theirs?

Shantang Town in Qingxin District, with its low-lying plains, is a treasure trove of rivers and lush vegetation, nurturing the "Black-Maned Goose," a divine rival to Qingyuan chicken. These geese radiate vitality—slender necks, bright eyes, and a distinct black mane-like feather stripe from neck to back.

Roast goose: crispy skin, warm meat, and above all, that goose essence!

The well-proportioned Black-Maned Goose is the dream candidate for roasting, elevating Qingyuan roast goose above even Cantonese-style roast goose. The bird is infused with marinade for juiciness, air-pumped under the skin for crispness, and glazed with sweet crackling syrup for color. When the whole goose emerges from the oven, a single cut sends juices flying. Devour it within four hours—or heed the advice: "Roast goose ain’t good if it’s not hot!"

Qingyuan’s "Luk Goose" can rival Chaoshan’s braised goose. "Luk" in Cantonese means "to roll while cooking," so the method involves simmering the goose in sauce for nearly an hour until it deepens in color, bones and all. Many famed Qingyuan eateries owe their reputation to this dish!

Luk Goose: fall-off-the-bone tender and richly flavored.

Beyond Zhouxin’s roast chicken, this riverside town is a culinary stronghold. Even ordinary roast pork here shines—literally—thanks to kilns and wood fire, achieving a golden hue and perfect crisp-to-tender ratio. Uniquely, Zhouxin roast pork skips honey and spices, relying solely on salt and decades of skill to create a flavor-packed delicacy.

Old-school Zhouxin locals swear by pairing roast pork with "big porridge," where every part of the pig finds its place. Each pot is packed with nine hearty ingredients like offal, resembling treasure troves. A few pounds of roast pork and pots of porridge make the ultimate breakfast.

Roast pork with big porridge: breakfast’s golden duo.

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Venture further to Dongpi Town, a hidden gem in the river valley. Fans of Cantonese cured meats will recognize Dongpi’s superiority. Unlike the typical sweet profile, Dongpi’s proximity to Hunan exposes it to Siberian winds, making it a natural curing ground. The wind acts as a desiccant, air-drying meats like bacon, sausages, and duck without smoking or baking—a seasonal flavor unlike any other.

The distinctive cured meats of Dongbei Town.

Although Qingyuan is not by the sea, it has rivers. To enjoy freshwater delicacies, one only needs to cast a net into the Beijiang River—eels, grass carp, white pomfret, carp, bream, and catfish all end up on the plate. The river fish shine like stars, while river shrimp and crabs leap about, forming Qingyuan’s signature "Big Plate Fish."

Freshly caught catfish and mountain stream fish are best steamed plain, while white eels need only a drizzle of fermented black bean sauce. A two-pound grass carp is thinly sliced into "fish sashimi," mixed with rice vinegar and other seasonings, and eaten raw. Fresh river shrimp, boiled briefly, retain their firm texture and a hint of the river’s sweetness. Where the water is pure, even simple dishes burst with freshness. A bowl of loach and egg soup, stir-fried tofu, or braised lotus root can redefine the pinnacle of rural cuisine.

Photo/Tuchong Creativity, Photography/Light and Shadow in Silence

Qingyuan is a major rice-producing region in Guangdong, so its nooks and crannies hide all sorts of quirky and delightful carb-loaded snacks.

The most unique among these snacks are the various "rice cakes."

Bamboo shoot-stuffed rice cakes with slightly crispy skins and refreshing fillings.

Knife-cut rice cakes and round rice cakes (also called "goose soup balls") are served in broth, usually made with goose soup. The difference lies in their shapes: sticky rice dough sliced into strips is knife-cut rice cake, while small rolled balls are round rice cake. The broth is flavored with celery, cilantro, and snow peas, and the rice dough, simmered in goose soup, is smoother than noodles and heartier than rice vermicelli.

Yellow rice cakes, dumpling-shaped rice cakes, and soup rice cakes are stuffed. Yellow rice cakes contain bamboo shoot skins, lean pork, and mushrooms, while dumpling-shaped ones hold shredded radish, lean pork, and jicama. "Dongbei Water Dumplings" also have fillings—a hybrid of rice cake and dumpling, resembling but not quite like dumplings, stuffed with water chestnuts from Lianzhou, scallions, and lean pork. Dipped in mustard and chili, they offer a crisp, refreshing bite.

Knife-cut rice cakes, filling and warming.

Dipped rice cakes offer more textural freedom. Alkaline water made from mountain wood ash, called "ash water" by locals, gives ash water rice cakes (or "ash water cakes") an exceptionally chewy texture. They’re great with chili soy sauce or stir-fried with vegetables. Lianshan’s "white rice cakes" skip the ash water but shine with sweet honey syrup or savory chili and fermented bean sauce, making them the simplest, most versatile carb snack.

Then there’s rolled rice cakes, or "fried dough-wrapped rice noodles." In Yingde, an ancient town in Lingnan, they love combining fried dough sticks with rice noodle rolls, brushed with mustard and sesame oil.

Wozai rice noodles are the "Qingyuan-style rice noodle rolls." Woven bamboo trays, locally called "wozai," are the secret to making these. Rice batter is spread on the finely woven tray, topped with minced meat and egg, and steamed until translucent, imprinted with the tray’s pattern. Scraped and rolled onto a plate, they’re silkier than regular rice noodle rolls.

Traditional wozai rice noodles are lighter and smoother than machine-made ones.

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Rice dumplings are like mini rice noodle rolls. Shaped like adorable triangles, they’re also called "triangle buns." Their translucent wrappers hide rich fillings, blurring the line between rice fragrance and the aroma of peanuts and sesame.

Who could resist a thin-skinned, generously stuffed rice dumpling?

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Rice batter can also be used for edging. Jiulong Town, blessed with good water, specializes in tofu. Jiulong tofu has tiny holes (left from hand-pressing out water) and even scorch marks from roasting. Beyond pan-frying, a unique method involves slicing tofu diagonally, stuffing it with shredded radish, coating it with sticky rice batter, and frying.

Qingyuan zongzi are far more than just salty or sweet!

The ideal destination for rice is the zongzi. Qingyuan seems to celebrate the Dragon Boat Festival all year round, where you can find local limited-edition versions of all kinds of zongzi, which cannot simply be categorized as savory or sweet.

The Qingxin long-arm zongzi prefers fillings like red beans, peanuts, and marinated pork belly. The Lianshan hunchback zongzi loves mixing mung bean paste, salted egg yolk, and pork together. Fogang’s triangular zongzi is downright chaotic—red beans and mung beans thrown in, along with shiitake mushrooms and salted egg yolk, all jumbled together, then layered with another round of glutinous rice. Even nuclear-level bubble tea toppings can’t compete—who on earth eats this? The Liannan long-spear zongzi is more honest, simply dipped in chili sauce and soy sauce.

Zongzi with mung bean paste, salted egg yolk, and pork filling.

Qingyuan’s story begins with a chicken. It is said that humans have domesticated chickens for at least three thousand years, and the people of Qingyuan must have a deeper understanding. In the years of coexistence between humans and chickens, the chickens grew naturally in the wild, roaming freely. The Cantonese saying “chicken tastes like chicken” is merely the result of going with the flow.

In the years Qingyuan people spent alongside chickens, the birds grew slowly and naturally. Beyond famous chickens, rice, fine wine, waterfowl, and plump fish—everything is delightful, everything is delicious.

On this spirited land, there is never a shortage of wonderful taste experiences.

Cover image | HapiiiJoyceee

Special thanks | Professional support by Xu Liang. This article is original content from [Di Dao Feng Wu].