Dong'an chicken Dong'an chicken Dong'an chicken () is a Chinese cuisine cold parboiled chicken dish from Hunan cuisine, flavoured with chili peppers, ground sichuan peppercorns, white rice vinegar, scallions and ginger. It is named after Dong'an County. It is one of the signature dishes of Hunan chefs. Dongan Chicken is a classic Hunan dish. Its cooking method originated from Dong'an County, Hunan Province. According to legend, as early as the first year of Tang Xuanzong, Dong'an people began to make vinegar chicken. The vinegar chicken was renamed Dong'an Chicken in two ways: One said that because of the Xiang military commander in
Eggplant salads and appetizers "wangyacha bharit"). In the South Indian state of Tamil Nadu, the Tamils prepare "kathrikai thayir kothsu", in which the eggplant is cooked, mashed and sautéed with mustard, red chili peppers, and sesame oil, after which yogurt is added to the mixture and dressed with cilantro coriander leaves. It is often eaten with an Indian flatbread (specifically roti or paratha), and is also served with rice, and/or raita (a yoghurt salad). Kashmiris prepare a spicy and tangy dish of eggplants called "choek wangun" with tamarind constituting an important part of the gravy. Aubergine mud (茄泥) is a Chinese recipe of steamed