The raw chicken of "painting chicken" is usually a half-year-old domestic rooster. I learned it from the old Wa people when I went to the Nujiang Grand Canyon. Cut the chicken into pieces, with chicken offal and chicken blood. Then put the sumac oil into a cold pot, slowly melt it, and slowly heat it for refining. When a layer of yellow oil foam on the surface gradually dissipates with the increase of oil temperature (there must be a process, otherwise the taste of the dish is hard to eat), you can put the chicken pieces, ginger slices and tsaoko in the pot and stir-fry until golden brown; Add chicken offal and a little pepper, stir fry, then copy into the earthen soup pot, add a lot of mineral water, seal it with paper towels, and simmer slowly. After boiling for about 40 minutes, take out the paper towel, add chicken blood and mineral water, and continue boiling. It will be cooked in 20 minutes.

This dish has meat and soup. Drink soup first, then eat meat. The surface of the soup is golden yellow. (That's oil) The soup is as thick as milk, with a mellow taste and a faint taste of sumac oil. Chicken is boneless and delicious, and chicken offal and chicken blood are different.