How many times can a mouth-watering chicken claw dish be tasted in the world?

Chicken claw vegetable

Some delicious foods will only appear briefly in spring, and that is wild vegetables. Fresh and delicate wild vegetables have always been the darling of the table. This season, there is a dish called chicken feet in Jinggu, which is very popular among locals.

In recent years, due to the improvement of people's living standards and the enhancement of health awareness, wild vegetables have increasingly become the new favorite of the public dining table in pursuit of health because of their crisp, tender and delicious, nutritious and pollution-free.

Chicken feet grow particularly well in spring, and can only be eaten in spring. The newly sprouted leaves are green in color and shaped a bit like chicken feet. They come down with a gentle pinch and feel very tender. In Jinggu, the most classic way to eat chicken feet is to make kimchi, and it has a unique fragrance more than other kimchi.

The method of soaking chicken feet vegetables is also super simple. Pick the fresh and tender leaf buds, wash them with clear water, drain them to dry for later use, and then soak them in light salt water for ten and a half months, and then you can eat them at the altar. Mix millet spicy, bean paste, minced garlic, coriander, monosodium glutamate and other condiments before eating, which is a spicy and delicious Jinggu kimchi.