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A little sour, a little spicy and a little sweet --- that's the unique taste profile you get with Nanjing Impressions' 王府泡椒鸡 (palace chicken with pickled chilli). The chicken is first roasted with salt and pepper. It is then placed in an elaborate earthenware urn and topped with a sauce with pickled chilli and the key ingredient in Huaiyang cuisine, chinkiang vinegar.
This was my favourite dish at Nanjing Impressions by a mile!
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