Niangjiu Chicken has the effects of warming the body, dispelling cold, and replenishing blood, so Hakka people are very fond of Niangjiu Chicken. Among the Hakka people, mothers who give birth usually use Chiniangjiu Chicken as a tonic. During the winter solstice, almost every Hakka household will eat Niangji wine. Moreover, many Hakka people serve Niangjiu Chicken as an important delicacy to their guests during festive banquets such as weddings and birthdays.

The most important ingredient of this delicacy is Hakka wine.

Hakka Niangjiu is a kind of wine brewed from glutinous rice. Hakka people have to "make graduation wine" when their children graduate, "make sedan-warming wine" and "make wedding wine" when getting married, "make wine for three dynasties" three days after the child is born, "make full moon wine" when the moon is full, and "make wine for the full moon" when the child is one year old. "Make one-year-old wine", the elderly should "make birthday wine" for their birthdays, craftsmen and apprentices should "make apprentice wine" and "make master wine", and the wine here is Hakka Niangjiu, which shows that Niangjiu occupies the hearts of the Hakka people Very high status.

One month before the winter solstice every year, the whole village is wrapped in the aroma of wine and wood ash. The spectacular scene of Huozhi Niang Liquor allows people who have worked hard all year to relax. Just like the Spring Festival, the new year A new beginning.

During the winter solstice every year, Niangjiu chicken always eats the chicken first and leaves the Niangjiu, so that it can be used to make Niangjiu eggs, fry one or two poached eggs, and cook them in Niangjiu. It is especially delicious. .