Ningdu is a famous dish with a history of hundreds of years. Cut live tender chicken and viscera into pieces, simmer in casserole for half an hour until the marinade is dry, and add sesame oil. Original flavor, fresh meat.

Three cups of chicken, which originated in Ningdu, has a long history and unique flavor, and has become one of the famous dishes in Jiangxi. This menu was published in China Architectural Album and recommended overseas. It was also selected in the main menu of 2008 1 and has been compiled into famous dishes in China.

The ingredients of Ningdu Sanbei Chicken are a Ningdu Sanhuang Chicken (named after its feathers, shin and beak), vegetable oil, soy sauce, rice wine, ginger and onion. The production method is: cut the chicken, clean it, cut it into pieces, put it in a clay pot, add some salt and mix well, then add 3-4 pieces of oil, soy sauce, rice wine and ginger, and put the scallion on the chicken. Put the earthenware bowl on a big fire. When the soup in the bowl is boiled, turn to low heat to collect the juice. During this period, turn the chicken over several times to prevent the burnt chicken from sticking to the bottom of the bowl. After the chicken is stewed, remove the ginger and onion and pour a little sesame oil on the table. This dish is famous for its ruddy and bright color, fresh and smooth flavor and mellow original juice.