Wenchang chicken is known throughout the province of Hainan. Although there are many varieties of this dish, it is normally boiled and then cut into pieces. It is then eaten by dipping the pieces in a mixture of spices including chopped ginger and salt. The skin of Wenchang chicken is typically yellow, with an oily appearance, although the meat is somewhat drier and has more texture than battery chickens. This dish is also popular in mainland China, in Hong Kong, Taiwan, and other Southeast Asian countries.