Yes, it's a famous dish with a long history. It's a famous specialty in China. My grandmother used to cook a delicious roast chicken at Daokou. It's crispy, fragrant, soft and rotten, fat but not greasy, and it doesn't need any tools to shake the bones and meat automatically.

Here's how it works:

1, it is best to choose tender chickens or fat hens weighing about 2 kg and slaughter them clean.

2. Break the cleaned chicken belly, put the chicken wings into the mouth, and do the same with both legs, so that the chicken is shaped into a semicircle with two sharp ends. After washing with clear water, it is dried to remove water, and the whole body is covered with honey water, with the proportion of 60% water and 40% honey. When the oil temperature is chattering 150 to 160 degrees, the chicken will be fried into shallow chocolate.

3. Wrap Fructus Amomi, Fructus Amomi Rotundus, Flos Caryophylli, Fructus Tsaoko, Pericarpium Citri Tangerinae, Cortex Cinnamomi, Rhizoma Alpiniae Officinalis and Radix Angelicae Dahuricae in gauze.

4, cook a pot of old chicken soup, put the soup bag in, and put the chicken in and cook it. Note that the whole process should be cooked with slow fire and pay attention to the shape to look good.

This recipe was learned by my father, but I personally feel that my grandmother cooked it better.