steam-pot chicken was once called "the most original flavor of chicken" by veteran "foodie" Wang Zengqi. It is said that during the Qianlong period of the Qing Dynasty, Yang Li, the chef of Fudeju in Anfu, exclusively created the Jianshui purple pottery steam pot.
The steam cooking method to develop steam pot chicken later became a famous dish in central Yunnan and has been passed down to this day. The chicken in the pot is raked without being rotten and the meat and bones are "separated" with just a flick of chopsticks.