If the Shanghai Municipal Food & Drug Inspection Institute is to be believed, those employee allegations of gross things being done to your fried chicken (reusing oil, dirty chicken meat) were all just disgruntled grumblings. From China Daily: "On Tuesday, the workers with the institute conducted tests on the oil used by some KFC restaurants in Shanghai to deep-fry chips and chicken, in response to recent media reports that criticize KFC over its use of oil. The test results showed that all main indexes of KFC's cooking oil meet national standards." Speaking of KFC, some Shanghainese white collar workers recently discovered that a KFC family combo here, at 65rmb, is actually more expensive than a square meter plot of land in Miami, Florida. Something to think about before you dial 4008823823. more ›

Employees at several KFCs in Beijing have come out with some pretty disgusting allegations against China's favorite fried chicken chain. Four-day-old re-used cooking oil and dirty dripping bloody chicken meat about sums it up. Re-using oil is a common practice in restaurants, but health codes demand it be tested to monitor for chemical build-up, something they are claiming wasn't being done. The employees also say KFC is under-frying its chicken, and re-using burgers that have sat out too long by simply replacing the toppings. KFC, of course, flat out denies these allegations, and claims their chicken is clean, their oil is tested, and their old food is discarded. more ›

Kyochon Chicken is a Korean fried chicken joint that apparently has gained some following in the U.S., if our brother's yelps of glee when he discovered the outlet in Pudong's Thumb Plaza this summer were any indication. While our subsequent visits to the joint still didn't help us understand exactly what he was getting so ecstatic over, we have to admit - it does serve some damn fine fried chicken. more ›

Colonel Sanders has found his conscience: after being threatened by lawsuits in the US, Kentucky Fried Chicken announced that come April of next year, all of its restaurants in the US will cease using oils containing the harmful trans-fats that have been linked to heart disease. more ›

That's at Kentucky Fried Chicken, which recently unveiled a new item on its menu, the cappuccino egg custard tart (卡布奇诺蛋塔), which, as you might surmise, is a cappuccino-flavored take on the traditional Chinese dessert. Shanghaiist decided to work our taste buds last night, though we decided to buy two single ones at 4.5 RMB a piece rather than go for the box. And you know what, it wasn't half bad, and on the internet we found some people who agree with us. OK, one person. We could't find anyone to interview as KFC was strangely empty in the early evening yesterday, though we did spot one of the only other patrons, a lonely and pathetic-looking man, eating one of these as well. Try it out. more ›

Shanghaiist has always been miffed by KFC’s roaring success in China. In a country where fine dining is the national pastime, how did something as mundane as fried chicken capture the discerning palettes of 1.4 billion Chinese? Well, thanks to the good people at Yum Brand China’s (KFC’s parent company) marketing department, we now know why -- eating fried chicken makes you smarter and, better yet, helps you get the chicks, too! (No pun intended.) more ›

Wang Jian Shuo introduces us to a local Shanghai restaurant chain called Zhending Chicken. We've never been, but we might go now -- sounds like an interesting place: more ›

For most of you who read Shanghaiist, there is really no reason to worry about actually being in any situation where you are likely to catch bird flu from a sick bird of some type. You are lucky enough to be able to just follow some basic common sense guidelines: don't eat raw poultry products, wash your hands regularly and don't keep close company with bunches of birds. (Shanghaiist wishes such simple statements would suffice in panicked-client-demanded-reports on bird flu for our real job.) more ›

It was just a matter of time. Shanghai now has its first drive-thru restaurant -- excuse us, "auto shuttle restaurant," as Xinhua likes to call it. The "cylinder-shaped three-storey building" is owned by the Shanghai Kentucky Fried Chicken (KFC) Co. Ltd., so we're guessing it's a drive-thru KFC. The English version of the story doesn't say where the restaurant is -- details, details -- but the Chinese version tells us it's on Kongjiang Lu, which appears to be a pretty long street in Yangpu District. They didn't offer us a cross-street. (Any intrepid Shanghaiist readers want to hunt this down for us? We would, but we don't have a car. Nor do we eat KFC.) more ›

Xinhua news reports that as of August 5, Kentucky Fried Chicken is introducing traditional Chinese breakfasts into its menu. The report states that Chinese people have traditionally viewed breakfast as an important meal, but with the growth and change of the city, finding a decent bowl of zhou (粥), the watery rice that has long been a staple of the Chinese diet, is becoming increasingly difficult. more ›