What I can do is Fuliji roast chicken, which is a traditional dish with special features in Suzhou, Anhui Province, and is named after its origin in Fuli Town. 1 live chickens, 1 grams of cinnamon, 1 grams of dried tangerine peel, 1 grams of star anise, 2 grams of fennel, 2 grams of fennel, 15 grams of refined salt, 2 grams of ginger, 2 grams of caramel, 3 grams of nutmeg, 3 grams of kaempferia kaempferia tablets, 2 grams of Amomum villosum, 3 grams of clove, 5 grams of angelica dahurica, 3 grams of tsaoko, and pepper. Then first, break the thigh bone with the back of the knife, and insert the two legs crosswise into the chicken abdomen from the upper opening; Then put the right wing through the butcher's knife, so that the tip of the wing is exposed from the chicken's mouth. Slaughter 1 chickens in the above way for later use. Hang the chicken in the shade, dry it, dip it in maltose with a brush (sesame oil (sesame oil) is cooked and fried, and 13 kinds of precious spices, such as Amomum villosum, Angelica dahurica, nutmeg, clove, Flos Magnoliae, and fennel, are added), then put it in a large oil pan and fry it until golden brown, and then take it out. The remaining oil is reserved for other purposes. Put enough water in the cauldron, put all spices into a gauze bag, tie the bag tightly, put it into the pot, boil the water, then add sugar and salt, adjust the taste, put the fried chicken in the register neatly, boil it with high fire, skim off the floating foam, cook it for 5 minutes, turn the chicken in the pot up and down once, cover the pot, and cook it with slow fire for 4-6 hours until the meat is rotten and deboned.