The varieties supplied are white-cut chicken, fried chicken with scallion oil, steamed chicken across the water, one chicken with three flavors and so on. Customers walk into Qingping Hotel and all they eat is chicken, so they are called "Qingping Chicken". 198 1 At the beginning of the year, Qingping Hotel was transformed from a bungalow into a three-story building after expansion, and the number of seats increased from more than 60 to more than 200. At that time, in order to resume the operation of Qingping Chicken, Qingping Hotel decided to develop a unique flavor variety and then named it Qingping Chicken. Shao Gan, the manager, and Roy, the chef, considered that the skin of boiled chicken was smooth and the fragrance of steamed chicken penetrated into the bone marrow for a long time, so they combined them into one. They used a variety of herbs and spices to develop a special white salt water to soak chicken instead of clear soup; Soak chicken with old chicken soup instead of cold water, so that chicken can continuously absorb the original chicken soup when it is too cold in the river, and maintain the umami and original flavor of chicken. After repeated research and development, they finally tried out a famous dish with smooth skin and even delicious chicken bones, which is praised by people today as "Qingping Chicken".

After the advent of "Qingping Chicken", it developed very rapidly, with an average daily sales volume of several hundred. In order to ensure the quality of Qingping chicken, the store has taken three measures: insist on cooking Qingyuan Sanhuang chicken with 1.250g to 1.500g, which is a good material for making Qingping chicken; Keep cutting, keep doing. That is, selling at noon and cutting in the morning; Everything sold in the night market is cut in the afternoon, which ensures the delicious taste of "Qingping Chicken"; In the production process, the ingredients are put in batches to ensure the consistent quality of "Qingping Chicken".