Located on Tran Dang Ninh street (Lang Son city), the chicken soup restaurant processed in beer cans with a light, affordable taste has become a familiar culinary stop for local people and tourists.
Instead of simmering together in a large pot as usual, the restaurant divides each piece of chicken into beer cans that have been cut open for steaming. Each can is a separate part such as thighs, wings, ribs, legs or neck. This method helps the entire sweetness, broth and nutrients from the chicken to be completely concentrated inside the can throughout the cooking process.
The broth in the can is cleverly combined between chicken broth and thin porridge cooked until tender, creating a moderate thickness.
The restaurant reduces the amount of traditional Chinese medicine to a faint level, without being pungent. The accompanying mugwort is carefully processed, retaining its characteristic aroma and sweet taste without leaving a bitter taste, suitable for the taste of many ages.
Not only is it a familiar snack, beer canned roasted chicken is also considered a folk remedy rich in nutritional value.
The combination of easily digestible protein from chicken with traditional Chinese medicine and mugwort brings the effect of supporting blood circulation, regulating the body and effectively relieving colds.
In particular, this dish is very suitable to nourish people who have just recovered from illness, postpartum women, or to keep warm and recharge the body with energy on days when the weather in the highlands turns cold.
Each serving of roasted chicken has a price ranging from 15,000 to 40,000 VND depending on the portion of meat; in which portions with a lot of meat such as thighs, wings, ribs are priced at about 40,000 VND per can, and legs and neck from 15,000 VND per can. Diners can also order more roasted duck eggs together for 10,000 VND per egg to create a more flavorful and nutritious mixture.
With decades of operation, the restaurant has been associated with the memories of many generations of people in Lang Son City.
In addition to serving on the spot, the restaurant prepares quite flexible baggage regulations: customers who want to use it immediately will have it poured into a paper bowl with a lid; customers who take it away or eat it later can keep the can of hot chicken, easily preserve it and steam it again when using.
