Cuisine: Jiaohua Chicken is a Jiangsu dish, and it is one of the three chickens in Suzhou. Its practice is similar to that of "Cannibal", one of the "Eight Treasures" in Zhou Dynasty. It is made by wrapping chicken or suckling pig and baking it. Its color is bright bordeaux, its fragrance is fragrant, its meat is tender and crisp, and its entrance is crisp, rotten, fat and tender, with unique flavor. Kiln chicken belongs to Cantonese cuisine.
? Practice: beggar chicken is made by wrapping the chicken with lotus leaves and putting it on the fire. The practice of kiln chicken is to slaughter and clean the chicken, then empty the abdominal cavity, stuff it with garlic, mushrooms and other condiments, cover the inside and outside of the chicken with refined salt, and then wrap it tightly with tin foil. Build a kiln, or use tiles. When the tiles on the kiln burn white, extinguish the firewood. Put the wrapped chicken into the kiln and collapse the kiln. Cover the kiln with a thick layer of soil or sand to prevent the hot air from emitting.