百味松如
1921—1993
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百味松如
1921—1993
One of the cold platter dishes at the 1982 state banquet for Prince Sihanouk's visit — the signature dish of Sichuan cuisine's "strange flavor" compound flavor profile
This tool is built from biographical material about Master Chen Songru · For educational reference only
Strange-Flavor Shredded Chicken comes from the 1982 state banquet for Prince Sihanouk's visit to China (one of the cold platter dishes; the draft menu wrote "Strange-Flavor Shredded Chicken," while the actual order slip wrote "Strange-Flavor Chicken"). The flavor-profile description below is based on the general Sichuan-cuisine flavor system, not a technique record from Chen Songru himself for this dish. Confirmed by state-banquet menu Manuscript has a standard recipe
⚠️ An important note on evidence: the flavor-profile description above is general Sichuan-cuisine knowledge, not a specific recipe record from Chen Songru himself for this dish. Strange-Flavor Shredded Chicken does have a standardized restaurant recipe and method recorded in The True Craft of China's Sichuan Cuisine Masters manuscript (see the recipe table below), but that is the manuscript's standardized restaurant recipe — not a recollection from Chen Songru himself of this 1982 state-banquet dish.
The taste structure below is the general framework of Sichuan cuisine's "strange flavor" theory, not a specific recipe analysis from Chen Songru for this dish.
| Dimension | Content |
|---|---|
| Number of taste dimensions | 6 (salty · sweet · numbing · spicy · sour · savory) |
| Core seasonings | Sesame paste + Sichuan pepper + chili + sweet-and-sour + soy sauce |
| Taste characteristic | No single flavor dominates on the palate — by the time you finish, you can't quite say what it tasted like. That's why it's called "strange." |
| Difficulty level | ★★★★★ The hardest to balance |
⚠️ The "core seasonings" row is an extrapolation from general Sichuan-cuisine flavor theory, not an actual recipe record from Chen Songru for this dish. The sesame-paste ratio and similar specifics of Strange-Flavor Shredded Chicken are not directly documented in any record of Chen Songru's own practice — but The True Craft of China's Sichuan Cuisine Masters manuscript does contain a standard recipe (see the recipe card below).
The recipe data below is retold from The True Craft of China's Sichuan Cuisine Masters manuscript. The manuscript lists it as "Strange-Flavor Shredded Chicken," which is the same dish as "Strange-Flavor Chicken" in the research report under a different catalog name. This is a standardized recipe, not a recollection from Chen Songru himself of this 1982 state-banquet dish. Manuscript recipe
| Category | Ingredient | Amount | Notes |
|---|---|---|---|
| Main | Tender rooster meat | ~1250g | Whole chicken boiled, then deboned |
| Seasonings | Soy sauce | 60g | Mixed into the strange-flavor sauce |
| Sugar | 25g | ||
| Vinegar | 20g | ||
| Salt | 5g | ||
| Ground Sichuan pepper | 5g | ||
| Chili oil | 50g | ||
| Sesame paste | 20g | ||
| Toasted sesame seeds | 20g | ||
| Sesame oil | 20g | ||
| MSG | 5g | ||
| Minced ginger | 10g | ||
| Garlic paste | 10g | ||
| Fried Pixian doubanjiang | 30g | ||
| Chopped scallion | 10g | ||
| Shredded scallion, chicken stock | Each to taste | Shredded scallion lines the plate; stock is mixed into the sauce |
Six-flavor ratio visualization (core seasonings in the strange-flavor sauce, baselined to 60g of soy sauce):
Bar lengths are proportional to gram amounts, for visual reference only.
See the "manuscript standard method" entry at the end of "Follow the Old Master" for the complete method.
Source: recipe and method drawn from the "Strange-Flavor Shredded Chicken" entry in The True Craft of China's Sichuan Cuisine Masters
Strange-Flavor Shredded Chicken has a standardized restaurant recipe and method recorded in The True Craft of China's Sichuan Cuisine Masters manuscript (see the recipe table in "Technique Matrix"). The first step is a flavor-comprehension exercise — to help you grasp the balancing logic of the "strange flavor" compound profile; the following two steps walk through the manuscript's standard method.
The check items below are based on the general standards for judging Sichuan cuisine's "strange flavor" compound profile, along with key points of the standard method in The True Craft of China's Sichuan Cuisine Masters manuscript (not Chen Songru's own quotations), to test whether this dish meets the mark.
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