In Zhengding, a historic county in Hebei Province renowned for its ancient temples and cultural heritage, there’s a culinary treasure that has delighted locals and visitors alike for over a century—Majia Chicken (Maji Jiaji). More than just a dish, it’s a symbol of Zhengding’s traditional flavor, passed down through generations and beloved for its rich aroma, tender meat, and unique 卤制 (braised) technique.

A Century of Heritage

Majia Chicken traces its roots to the early 20th century, when the Ma family opened a small eatery in Zhengding’s old town. Drawing on local cooking wisdom, they crafted a braised chicken recipe that stood out: using only free-range local chickens (known for their firm yet juicy meat) and a secret blend of spices. Over the years, word of their delicious chicken spread—first among Zhengding residents, then to travelers passing through the county’s ancient streets. Today, the Ma family’s descendants still run the original shop (now a well-known restaurant on Zhengding’s South Main Street), keeping the traditional recipe intact. It’s not uncommon to see long lines outside the restaurant during weekends and holidays, as people wait for a taste of this nostalgic delicacy.

The Art of Making Majia Chicken

What makes Majia Chicken so special is its meticulous preparation process, which takes over 4 hours and leaves no room for shortcuts.

First, the chicken is carefully selected: only 1.5–2 kg free-range hens are used, ensuring the meat is neither too tough nor too fatty. The chicken is then cleaned thoroughly, with feathers and internal organs removed, before being blanched in boiling water to remove impurities.

Next comes the key step—braising. The chicken is placed in a large copper pot with a broth made from over 10 spices, including star anise, cinnamon, Sichuan pepper, cloves, and dried tangerine peel. A splash of local rice wine and soy sauce adds depth, while a small amount of rock sugar balances the savory flavor. The pot is simmered on low heat for 3 hours, allowing the spices to seep into every fiber of the meat. Unlike many braised dishes that turn dry, Majia Chicken stays tender and juicy—each bite is infused with the warm, aromatic notes of the spice blend, without being overly spicy.

Taste and Cultural Significance

When served, Majia Chicken is usually cut into large pieces and arranged on a plain plate, letting its golden-brown color and rich aroma take center stage. The skin is thin and slightly chewy, while the meat falls off the bone easily. It’s often eaten with steamed buns or Zhengding’s local noodles—dipping the bread or noodles into the leftover braising broth is a favorite way to savor every bit of flavor.

For Zhengding locals, Majia Chicken is more than a meal. It’s a part of family gatherings, festival celebrations, and even a “must-buy” souvenir for visitors. Many people who grew up in Zhengding have fond memories of eating Majia Chicken with their grandparents; for them, it tastes like home. Travelers, too, often rave about it—on food blogs and travel platforms, visitors describe it as “the best braised chicken I’ve ever had” and “a reason to return to Zhengding.”

Where to Enjoy Majia Chicken

The best place to try authentic Majia Chicken is the original Ma family restaurant at No. 128 South Main Street, Zhengding. The restaurant has a simple, old-style decor—wooden tables and chairs, walls adorned with photos of the Ma family and vintage Zhengding scenes—adding to the nostalgic vibe. A whole Majia Chicken costs around ¥80–100, which is enough for 2–3 people. For first-timers, pairing it with a bowl of local mung bean soup (to balance the richness) is highly recommended.

In a world of fast food and trendy dishes, Majia Chicken remains a steadfast reminder of Zhengding’s culinary heritage. It’s a dish that honors tradition, satisfies the taste buds, and gives visitors a delicious glimpse into the heart of this historic county.