Shouguang Tiger Chicken, also known as Shouguang Wang Gao Tiger Chicken, is a traditional specialty of Shouguang. In the past, it was difficult to preserve a large number of roosters slaughtered in autumn and winter, so they were cut into pieces, hung up and fried, and kept in clay pots until the next year. After frying, the chicken is as big as a tiger-headed chicken, hence its name. In the past, Wang Gao Town was the only way for Jiaolai to enter Beijing, with many shops and swaying wine flags. By the Qing dynasty, the tiger-headed chicken made by Wang was already very famous. Its characteristics: the stewed bones are crisp and tender, and the soup is clear and delicious; After returning oil, it is supplemented with salt and pepper, which is crisp and tender, slightly spicy and salty. Every banquet pays attention to: "one chicken, two fish, three cold dishes, four welcoming balls", and the homonym is: "one auspicious, two redundant and three excellent materials". Tiger-headed chicken is a famous local food in Shouguang and a list of intangible cultural heritage in Weifang.

Tiger-headed chicken is a traditional specialty of Shouguang, which originated in the Qing Dynasty and has a history of several hundred years in Shouguang. Shouguang people have a custom that when guests and festive banquets come, the dishes are in the order of "one chicken, two fish and three cold dishes". This chicken is a tiger-headed chicken, which shows the weight of Shouguang banquet!

The method of making tiger-headed chicken is very particular. Select a domestic rooster, slaughter its hair, remove its head and claws, pile the chicken into a square of about 1.5 cm, and evenly color the upper part. Beat three eggs and stir them repeatedly, then add flour and stir them into an egg-yellow paste. Boil the soybean oil (not too hot), dip the chicken pieces in the egg paste, put them in the oil pan, and squeeze until golden brown. It is a semi-finished product at this time. Because it looks like a tiger's head, it is called a "tiger-headed chicken". Add warm water to the casserole or wok, and add pressed chicken pieces, cut Chinese yam or potato pieces, aniseed, onion, salt, ginger, etc. Simmer on a small fire. When the yam or potato is ready, you can go out of the pot, and finally sprinkle with chopped green onion and coriander according to the taste. Its characteristics are: the stewed chicken is crispy, mellow and delicious, and the chicken soup is delicious. It is a must-have for entertaining VIPs and festive banquets.