Phoenix Claws (Chicken Feet)

Deep-fried then steamed until pillowy soft, these chicken feet are braised in a glossy sauce of fermented black beans, chili, and sugar. The skin turns gelatinous and melting, clinging to tiny bones you navigate with chopsticks and teeth. It's a textural marvel — slippery, sticky, savory, and slightly sweet. Phoenix claws are the litmus test of authentic yum cha: if a restaurant does them well, everything else will follow. The collagen-rich skin absorbs the dark, pungent sauce beautifully, making each nibble intensely flavored despite the modest amount of actual meat.