Slip Chicken Breast—Court Dishes—Beijing

Chef Dong Shiguo

Figure 1:Chef Dong Shi Guo

This dish was originally created by the imperial kitchen of the Qing Dynasty, inherited by Chef Wang Jingchun of the Fangshan Restaurant. The third-generation chef, Dong Shiguo, once performed the cooking techniques of this dish in the United States, Japan, Singapore and other places.

Slip chicken breast

Figure 2:Slip Chicken Breast, Beijing

The dish is cooked by using the most tender Chicken breast meat of the body, soft and tender, light and refreshing, leading to endless aftertaste.

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