At the table
Enjoy as a cold dish with rice. Take small bites and separate the meat from the bones.
Small bones may remain in the chopped chicken.
Heat and spices vary. Some dressings contain sesame, peanuts or walnuts; ask about the actual ingredients if you have an allergy.
GET TO KNOW THE DISH
What goes into it?
IN THE APP
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Explore what goes into a dish and how each ingredient shapes its flavor.
How does it taste?
Savory chili oil with the tingling, numbing fragrance of Sichuan pepper.
- Chili heat
- 3/5
- Texture
- Tender sliced or chopped chicken, often with skin and bone, coated in an oily dressing.
A CONNECTION TO PLACE
Origin & regional roots
Chongqing
Associated with Chongqing.
About this regional connection
Chongqing: The Chongqing official regional-food roster associates this named cold dish with Fengdu County; the county profile describes it as a local specialty. No exclusive-origin claim is made.
Ask if they have it first
请问你们有丰都麻辣鸡吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Fengdu spicy chicken between ghost-town lore and street sales
Fengdu spicy chicken is told alongside the county’s ghost-city folklore. One local tale links it to the chicken-foot spirit by the temple gate, while the exact date the dish began is not known. A firmer glimpse of its food history comes from sales before 1949: vendors known for “dajie” carried cooked whole chickens and seasonings in wooden tubs on shoulder poles. They sold each bird whole and mixed the seasoning at the point of sale. Local accounts describe different recipes among shops, so this hawking style is one chapter in the dish’s history, not a rule for every serving.
Traveler experiences
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