Braised chicken is a traditional dish from Dezhou, and it is also known as "Dezhou Five-fragrant Boneless Braised Chicken" (Chinese: 德州五香脱骨扒鸡; pinyin: Dézhōu Wǔxiāng Tuōgǔ Pá Jī). It was developed by the Deshunzhai (德顺斋, Déshùnzhāi) Restaurant in Dezhou in the era of Guangxu of the Qing Dynasty. The main procedure is as follows: Deep-fry a chicken (about one kg) till it's lightly burned. Add mushrooms, premium soy sauce, clove, villous autumn fruit, cardamom, angelica dahurica, fennel and malt sugar. The finished dish is lustrous, tender, fleshy and savory. The more chewy, the more appealing. It gained popularity and became nationally known. In the past 100 years or so, this dish has been favored by domestic and international visitors. Lately (in the last 10–20 years) the dish has been manipulated to include dog, cat and beef as a variable opposed to chicken.