Puji Roast Chicken is a traditional specialty from Wugong County in Xianyang, Shaanxi Province. In 2009, the Puji Roast Chicken–making technique was included in the second batch of Shaanxi's intangible cultural heritage items.

In 1940, founder Guo Zhiping settled with his family in Puji Town, Wugong County, Shaanxi Province, and made a living from his ancestral roast chicken technique. His roast chicken, renowned for its fragrance, crisp skin, and tender, flavorful meat with excellent color, quickly gained fame. As Puji lies along the Longhai Railway with heavy passenger traffic at Puji Railway Station, travelers carried the roast chicken far and wide, giving rise to the name Puji Roast Chicken. In this way, its aroma traveled along the railways, drifting across the Weihe River—westward into Northwest China and eastward into East China—and it eventually became a beloved intangible-heritage delicacy.

The craft of making Puji Roast Chicken involves several steps. Tender chicken is selected, slaughtered, soaked, and fried to set the color. Dried ginger, Sichuan peppercorns, and other seasonings are added, and the chicken is slowly braised in aged broth over low heat until it turns a glossy reddish-brown and becomes so tender that the meat falls cleanly off the bone.