At the table
Eat the skin and soft tissue around the small bones, setting the bones aside. Ask whether the feet are bone-in and how hot the pickled chili is.
Ask whether the feet are bone-in and how hot the pickled chili is.
Bone-in and boneless versions exist. Chili variety, acidity and compound pickling seasonings vary by maker.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Bone-in and boneless versions exist. Chili variety, acidity and compound pickling seasonings vary by maker.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Tangy, salty and chili-hot; acidity and heat vary.
- Chili heat
- Texture
- Springy skin and tender connective tissue around small bones.
- How it’s made
- Cook and cool chicken feet, then marinate them with pickled chilies, ginger, garlic, cooking wine, salt, sugar and white vinegar.
Bone-in and boneless versions exist. Chili variety, acidity and compound pickling seasonings vary by maker.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Sichuan.
About this regional connection
Sichuan: Consumer notice attributes early popularity to the Chengdu Plain; no exclusive origin claim. Related products also exist in Chongqing.
Ask if they have it first
请问你们有泡椒凤爪吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Local cooking tradition
This account describes a tradition or story, rather than an established historical fact.
Pickling gives this Sichuan snack its identity: cooked chicken feet take on the sour heat of pickled chilies while keeping their springy skin.