Wanggao Tiger Head Chicken

Tiger Head Chicken is the first dish of the "Nine Big Bowls" banquet in the Shouguang area, with origins dating back to the Northern Wei Dynasty. After slaughtering the rooster, the chicken is cut into pieces, marinated, coated with egg batter, and deep-fried until fully cooked, preserving its flavor until the following Spring. When eaten dry with pepper slat, the exterior is crispy, and the inside is tender. When stewed without seasonings, the bones become soft, the meat remains fresh, and the broth is clear and white. After deep-frying, the chicken pieces are golden and resemble a tiger's head, hence the name Wanggao Tiger Head Chicken. In 2008, it was listed in the second batch of representative projects of Weifang's municipal intangible cultural heritage.