A Sichuan
凉菜 (cold dish) from the Leshan / Ya'an area. The name comes from the old street-vendor technique: after poaching the chicken, cooks laid it on a chopping block and tapped it with a wooden stick (
棒棒) to loosen the fibers so the thick sesame-chili sauce could soak in. Cheap cuts, big flavor, now a nationwide deli staple.
