According to legend, there was a chicken at the foot of Yushan Mountain in Changshu at the end of Ming Dynasty and the beginning of Qing Dynasty, but there was no cooker or seasoning. After being slaughtered and dirty, put on fur and put it in a firewood pile for roasting. After cooking, the mud shell is knocked off, chicken feathers fall off with the shell, and the aroma is overflowing. Qian Muzhai, a college student who happened to live in seclusion in Yushan, passed by and tried it and found it unique. When he got home, he ordered his family to season it a little, which made it more delicious. Since then, it has become a famous dish and has been passed down to this day.

When making, hen, shrimp, diced chicken gizzard, lean meat, diced cooked ham, diced water-soaked mushrooms, shrimp, pig net oil, fresh lotus leaves, wrapping paper, jar mud, Shaoxing wine, refined salt, soy sauce, onion, Jiang Mo, clove, star anise, rhizoma kaempferiae, sesame oil and cooked lard are taken.

First, remove the feet, feet and tendons from the chicken, put the legs, wings and neck bones into a jar, add soy sauce, Shaoxing wine and refined salt for one hour, take out, grind clove and star anise, add Kaempferia Kaempferia, smear the whole chicken, add cooked lard, stir-fry onion and ginger, then take out, and add shrimp, diced chicken gizzard, diced mushrooms and so on. Wrap several layers of fresh lotus leaves for external use and tie them tightly with fine hemp rope. Grind the jar mud into powder, mix it with clear water and spread it on a wet cloth. Put the chicken in the middle of the mud and wrap it in a wet cloth to make the mud stick tightly. Wrap it in wrapping paper, poke a small hole, put the chicken in the oven, bake it for about 40 minutes on high fire, take it out, seal the hole with wet jar mud and bake it for half an hour, bake it for 80 minutes on low fire, and then bake it for 90 minutes on low fire.

The whole dish is original, the skin is bright and golden, the meat is tender and crisp, and the belly is fresh.