Langshan chickens. [Photo/WeChat account: ntwgx6]

In the pantheon of renowned Chinese chicken breeds, some rare birds carry an inherent elegance and legendary status. Nantong's Langshan chicken is one such breed.

As a nationally recognized geographical indication product, it embodies the city's rich cultural heritage over the past century.

The story of this chicken begins in the Matang and Chahe towns of Rudong county, and it derives its name from its export via the Langshan Port. In 1872, by a stroke of serendipity, crew members of a British merchant ship encountered this local breed at Langshan Port. Little did anyone anticipate that this Nantong chicken would gain fame overseas, becoming an ancestor to several world-famous chicken breeds after making a splash at international poultry exhibitions.

The legend of Langshan chicken extends beyond its international acclaim — it also graced the table at the first banquet of the founding of the People's Republic of China, captivating guests with its distinctive flavor.

Langshan chicken is unique in appearance, with black and white varieties. The mainstream Langshan black chicken boasts feathers that shimmer with an emerald and sapphire sheen under natural light, exuding a high-quality texture and earning the folk nickname Black-robed General.

Stewed Langshan chicken. [Photo/WeChat account: ntwgx6]

What is even more remarkable is its growth process: these chickens roam freely in fields and grasslands, foraging and nourished by grains. Such an environment yields firm, delicate meat, a low-fat yet rich flavor, and a pure, natural taste.

Nantong chefs are well-versed in the qualities of Langshan chicken, adapting their culinary techniques to the seasons and the meat's tenderness: stir-frying, braising, sauteing, frying, stewing, simmering, boiling, smoking, and roasting. Among these methods, stewing and braising in brown sauce are the most common and best ways to bring out the chicken's flavor.

Stewing is the ultimate way to honor Langshan chicken. Without complex seasonings, the chicken is slowly simmered in clear water, allowing it to release its essence gradually. The resulting broth is clear and translucent, with an amber-like warmth; the chicken meat is firm yet tender, melting in the mouth.