To the uninitiated, chowing down on a chicken's foot might not sound particularly appetising.
Consider this your initiation: get over the fact that there's no meat to be had, the point is the mouthfeel of the chicken skin, fat and tendons, softened by hours of braising with garlic and black beans. Also, in Chinese they're called Phoenix claws which is pretty cool.
When you do take the plunge, watch out for the small inner bones but don't try to eat around them, it's ok to spit them out into your bowl or spoon.
Order it chǐ zhī fèng zhuǎ 豉汁凤爪