Legend has it that it originated from a chef hired by Wang Po's husband's predecessors. It rose quietly in Ningqiang City in 1950s, and began to spread in Ningqiang urban and rural areas in the late 1980s. The raw materials are: a native chicken, about 3kg, a tsaoko, two anise, Amomum villosum and white buttons, a little pepper, 50g ginger, 20g pepper powder, 20g salt, 30g pepper granules, 5g monosodium glutamate, chicken soup100g and two onions. The method is as follows: firstly, the chicken is slaughtered, unhairing, disembowelled, washed, boiled in cold water, defoamed, added with Amomum tsaoko, star anise, Amomum villosum, white button, a little pepper, ginger 10g, and two onions, boiled for seven times with slow fire, taken out, dried and cooled. Then cut into two-inch square chicken pieces with a sharp knife, sprinkle with salt and pepper, mix well and marinate for ten minutes. Finally, 40 grams of ginger is mashed to squeeze out ginger juice, which is added to the chicken soup together with chili pepper and monosodium glutamate, and then the chicken pieces are poured in, and the mixture is evenly mixed to serve. This dish is golden and bright in color, tender and crisp in meat, fat but not greasy, spicy and delicious. After eating, the skin on the tip of the tongue and mouth is on fire, which makes people both afraid and love, and can't resist the temptation of eating and eating. Wang Po and his daughter in the city were the first to be promoted by traditional teachers. Now that Wang Po has passed away, her daughter has an epiphany. Now all kinds of restaurants and food stalls in ningqiang county can be made.