Whether Meishan to Chengdu, Lijiang to Xiamen, or Indonesia to Singapore.

Chai chicken is in the farmhouse, just like Alaska king crab is in the seafood hotel.

If tourists who go to the village to experience the original ecology don't order a pot, it is equivalent to going to Sanya and eating only a plate of fried seasonal dishes.

In rural areas, there is no banquet without chicken. Chai chicken is the highest rural etiquette for VIPs, tourists and relatives.

If there is no chicken in any farmhouse, then the boss may have sold Huayuan chicken in Dongguan, repaired the guitar in Zhongguancun, and more likely wrote lyrics to rappers.

Chai Ji, emphasize a dialect.

Raw materials must be free-range chickens on the hillside, cooking utensils must be earthen stoves made of bricks and firewood, and steamed bread beside the pot needs to be kneaded by the boss and mother-in-law.

If one link is wrong, it is equivalent to going to the village to watch the social fire performance. As a result, the program of the Yangko Team became a Wang Feng imitation show.

Or, it can be said that the other day, I played a disc for my brother who played lion dance music, and Justin Bieber's hit list appeared on the village chief's radio.

In a word, a chicken is still a chicken, but it's just a no three no four chicken.

It is the chicken after the mix and match, a well-disguised cottage village, and can't get rid of the urban atmosphere.

You look a bit like a Pot Tide brand, and a bit like a front company registered overseas but specializing in junk goods.

Authentic Chai Ji is exquisitely made, which is actually no less than the requirements of French chefs for cooking.

Surrounded by soil, you can make a real original ecological pastoral flavor, otherwise it is no different from sitting on the mountain and eating KFC.

Chai chicken is the last yearning for simplicity in the hearts of urbanites who have eaten enough delicacies.

Find a farmhouse called Taohuayuan and taste the original hand-made farmhouse. The more mosquitoes, the better.

Everyone who comes to eat Chai Ji is silently performing a redemption about his impetuous soul.

Chai chicken is everywhere, but no one really knows its origin. Some people say it's in Sichuan, others say it's in Kunming.

According to legend, Chai Ji fossils were found in the oldest cave paintings in the world.

However, it is also controversial, because some people say that this cave is in the northeast, while others say that it is in Penang, Malaysia.

But what can be confirmed by the data is that Chai Chicken is indeed ancient.

Different from the ancient food in other countries, it is often written by a chef named Richard II. Chai chicken has no recipe, and the first cook can't verify it.

Chai chicken is only popular among the people. It is an authentic farm dish.

It has nothing to do with this, and even no shop will use the names of these two masters as allusions.

It seems that only Liu, who was robbed and sent to the frontier, has something to do with Chai Chicken.

Chai chicken is always slaughtered on the spot and then fried by an apron-wearing aunt.

Although diners don't have to do it themselves, the whole process always evokes some deep memories in my mind.

This kind of memory may be the smell of grandma cooking with a fire, the excitement of sitting and riding to pay a New Year call, or a fat beating after going home with urine and mud at the village entrance.

But you know, this is the beauty of this country.

And when Tujia Chai Ji opens the lid, that heartfelt touch will make you forget all the gluttony in the world.

The original flavor of country chicken fills your mouth. It fills your stomach and fills your empty and confused heart.

But everyone who eats Chai Ji won't engrave that taste in his mind. On the contrary, they have a deep memory of scratching their hearts while waiting.

When the aunt covered the pot, the rich fragrance floated out of the pot, hunger and fire had burned into her heart, and the salivary gland had opened the valve.

But as long as aunt says it's not time yet, you can only hold this impatience in your chest.

After a long wait, every well-dressed diner's eyes are full of drought after finishing farm work.

Therefore, the first bite of Chai Ji will always be very hot, and it will be swallowed before blowing twice.

But this is incense. You feel it, and so do your friends.

After a hearty meal, you talked about the beauty of the countryside, the beautiful scenery of the countryside and the chicken fragrance in the countryside.

Even the braised pork I ate in the private kitchen yesterday has not been excreted.

There is a saying that no matter how many people come to eat chicken, they will not stay.

This is neither rich nor poor, and it has nothing to do with hunger.

It is not so much a sweeping influence as a delicious meal.

Only those who have eaten in the field will understand what the leftovers are and what the blood and sweat are.

Every chicken is a chorus on the road of natural influence.

It has no heroic elements, complicated procedures and exquisite settings.

It just turned a chicken into a delicious meal in a primitive way.

But that kind of thorough, head-to-toe baptism, whether it is foie gras, cattle or caviar, can never be given to you.

This baptism belongs only to peasant chickens.