The Cantonese have many innovations in eating chickens. There are salt baked chicken, cold steamed chicken, chicken with gravy, countryside chicken and roadside chicken. Even if they don’t number one in the country, it will not fall behind the third and the fourth. According to the expert, “mud-baked chicken” is refined and evolved from the famous dish of Changshu “beggar-like chicken”, which literally means the dish is made by wrapping chicken with mud.
The chickens are transported from Qingyuan and “not too large, not too small” ones are specially selected. They are exquisitely processed through many procedures. The mud-baked chicken served on the table is so fragrant as to make your mouth water. The flavor is to the marrow and well absorbed. As the saying goes, a good wine needs no bush.
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