This is one of the well-known Sichuan local dishes that originated before the Ming Dynasty (1368-1644) in a small town named Hanyang by the Mingjiang River in the present Qingshen County, Sichuan Province. A chef created the dish by boiling chicken first, then beating with a stick till spongy. Then he tore the chicken meat into shreds, which was seasoned with spices. The dish features a spicy flavour and tender texture, which is popular among local people. Now, the dish is also served in Sichuan food restaurants in big cities like Beijing and Shanghai. In recent years, many visiting overseas Chinese and foreign guests have tasted it and they are enchanted by its unique way of cooking and its uncommon nice flavour.