The chicken is the traditional local dish of the chai river in guangdong. It is a common type of chicken in the cuisine and is immersed in chickens, which are easy to make, freshly cooked, unmealed and tasted. In guangdong, there is a habit of eating white chickens, but the chaijiang people are particularly fond of white chickens. The chinese mainland's northern tropical coast, the lajong volcano's topography, is known as the chaijiang chicken, which is commonly known as the yellow, yellow and yellow trichon, and is now cultivated locally with three yellow chickens? Chickens, guanghai chickens, chickens, chickens, chickens, chickens, chickens, yeasts, pineapple chickens, chili chickens, chili chickens, etc., belong to the chaijiang chicken series. The chai gang chicken is the top of the "three famous chickens in guangdong" and has the reputation of "three thousand miles in the state of guangdong, which is the 12th floor of gangnam". In the third, fourth and fourth centuries, many prominent political figures, both domestic and foreign, came to the fore and fought for taste. The cyanide itself is already very strong, usually with a plate of local soy sauce, which stimulates the raw taste of chickens, their mouths and their mouths. The chicken chews in its mouth, and it has a deep sense of the three dimensions of chicken gin, fragrance and slide, which are basically two pieces of food. We're all insisting on making a “precision” chicken, with chicken as the main food, with a cuisine cook, with a well-cooked puffy chicken, with golden needles and bean sprouts in it, which is an aggressive offensive, with your fragrances. Add a sesame pellets full of fragrances, and a silt of soup, plus a green onion, and a taste of soup, and a desire for fragrance, both in the production process and in the taste of the product, to be very distinctive, nutritious and delicious!