Made of young pigeon,molosodium glutamate,salts,white grantulated sugar, chicken seasonings, 5-spice powder,thirteen-spiecs powder, fermented vinegar,garlic,scallion,sand ginger, and maltose.
Cooking Way: natural thawing and then fully pouring the chiken to make skins be crispy enough by using 160℃- 180℃ cooking oils,finally cut and plate it…
