Beggar’s Chicken is indeed a dish that breaks through the world. It can break through class barriers and be loved by the general public. It was created by a beggar and popularized by the great scholar Qian Muzhai. If you taste it carefully, are there any deep cultural factors?

The preparation of beggar’s chicken is actually simple. Cut open the belly of the chicken, fill it with some condiments and condiments, wrap it in lotus leaves, cover it with yellow mud, and grill it on the fire. Listening to the squeaking sound in the flames, smelling the fragrance gradually filling the air, and chewing the beggar chicken several times while waiting, it is this waiting that gives it a special taste experience.

The roasted taste is really tempting. The skin is yellow and oily, and the flesh exudes the fragrance of lotus leaves. It is smooth and round, and when you take a bite, it is tender and not chewy. A strand, a strand, a piece, you can tear it with your hands and enjoy it, or hold it in small pieces and drink it slowly with a glass of wine, it all depends on your interest.

It’s enough to eat beggar’s chicken once, and you won’t think about eating it a second time within a few months. Maybe I feel that eating it alone is a bit greasy and my stomach can't hold it; maybe it should be shared among everyone, but if a chicken is shared among several people, it loses a sense of heroism.

I actually envy Hong Qigong’s stomach that never gets tired of eating beggar’s chicken. Maybe it’s because of his advanced internal skills. I don’t have such moral character, so I can only be an ordinary person.