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
Korean chili pepper from Korean "gochu-garu" (; "gochutgaru"), where "gochu" () means "chili pepper" and "garu" () means "powder". In English, gochugaru usually refers to the seedless, Korean variety of chili powder. It is vibrant red in color, and texture and heat level may vary from fine powder to flakes, and from mildly hot to very hot. Traditionally made from sun-dried Korean red chili peppers (called "taeyang-cho)", gochugaru has a complex flavor profile with spicy, sweet, and slightly smoky tastes. Gochugaru made from Cheongyang chili peppers are finer and hotter. Korean chili pepper Korean chili peppers or Korean hot peppers, also known as