In Cangzhou, Hebei Province, hot pot chicken has long gone beyond an ordinary dish and become the city’s taste totem and cultural symbol. Born on the banks of the Grand Canal, this delicacy blending northern and southern flavors has been passed down for over a century. Today, it is listed as a municipal intangible cultural heritage of Cangzhou, and has even earned the city the title of "China’s Ecological Food Landmark (Hot Pot Chicken)".

A Fusion of Northern and Southern Flavors Nurtured by the Grand Canal

The origin of Cangzhou hot pot chicken tells a legendary story of the integration of northern and southern food cultures. In the late Qing Dynasty and the early Republic of China, the Beijing-Hangzhou Grand Canal ran through Cangzhou. Renhezhen Village in Liuhe Town, Qingxian County, thrived as a canal transport hub and military garrison. Historical records show that Li Hongzhang’s Huai Army and Manchu soldiers were stationed here. The southern troops brought their fondness for Sichuan-style numbing spiciness, which collided with the traditional northern chicken-stewing skills, giving birth to the prototype of hot pot chicken.Local veteran chefs recall that the earliest hot pot chicken was slowly stewed over a small stove, and later improved with spicy base ingredients to create a unique flavor loved by diners across the north and south. In the 1980s, street food stalls in the Nanchuanlou area of Cangzhou upgraded the "iron pot stewed chicken" by adding Pixian broad bean paste and local chili peppers, served with a garlic vinegar dip, forming the classic way to enjoy hot pot chicken today.

The Craftsmanship Behind Its Creation

The soul of authentic Cangzhou hot pot chicken lies in the meticulous selection of ingredients and precise blending of spices. The main ingredient is 35 to 45-day-old slaughtered chicken or Sanhuang chicken, with firm yet tender meat that lays the foundation for the dish’s smooth texture. The core sauce is a golden mix of Pixian broad bean paste and beef tallow, paired with dried chili peppers, Sichuan peppercorns, and more than 30 spices including angelica dahurica, cinnamon, and bay leaves. It is stir-fried over high heat and then simmered slowly to absorb the flavors.Cangzhou hot pot chicken is distinctive for its cooking process: "stir-fry first, then stew, and finally hot-pot". The chicken is fried until golden, then mixed with secret sauces and simmered for 20 minutes to fully infuse the taste. Kept warm over charcoal fire, it can be enjoyed while simmering vegetables and wide vermicelli, growing more fragrant as it cooks. The spiciness is balanced rather than harsh, the numbing flavor gentle but long-lasting, perfectly blended with the sauce and meat aromas for a rich, layered taste experience.

A Ritualistic Way of Eating

Cangzhou locals have a set ritual for eating hot pot chicken. First, it must be served with a garlic vinegar dip — the key to cutting through the spiciness and enhancing freshness. The sourness of rice vinegar and the sharpness of garlic neutralize the richness of the hot pot, making every bite refreshing and appetizing. Second, wide vermicelli is the "soul companion" of hot pot chicken. After soaking up the broth, it becomes chewy and flavorful, an irreplaceable side dish in the hearts of Cangzhou people.The authentic way is to "eat the meat first, then simmer the vegetables": savor the tender, fall-off-the-bone chicken and let the spicy, numbing, fresh and savory flavors burst on the tongue; when most of the chicken is finished, add broth and simmer vegetables such as Chinese cabbage, tofu, and enoki mushrooms. This two-in-one pot warms both the body and the soul.

Modern Inheritance of an Intangible Cultural Heritage Delicacy

Today, hot pot chicken has become a calling card of Cangzhou, with hundreds of registered specialty shops across the city and a complete industrial chain. The annual Hot Pot Chicken Cultural Festival attracts food lovers from all over the country.From a street snack by the canal dock to a national sensation, the century-long evolution of Cangzhou hot pot chicken epitomizes the open and inclusive spirit of Cangzhou. It is more than a dish — it is a cultural symbol carrying regional memories. Through its spicy, numbing and savory taste, it tells the story of the Grand Canal and conveys the passion and boldness of the people of Cangzhou.