A simple Dongbei dish symbolizes the rise, fall, and reinvention of a once-flourishing industrial heartland
For a city built on heavy industry, Shenyang’s most famous dish is surprisingly frugal. Jijia, little more than fried or roasted leftover bones and scraps from a chicken carcass, is the pride of the city, despite competition from other traditional dishes like barbecued meat, deep-fried pork, and various stews.
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Sun Jiahui is a freelance writer and former editor at The World of Chinese. She writes about Chinese language, society and culture, and is especially passionate about sharing stories of China's ancient past with a wider audience. She has been writing for TWOC for over six years, and pens the Choice Chengyu column.
