1. The chickens selected for roast chicken must be young roosters or fat hens that are more than half a year old and less than two years old, weighing about 1 to 1.25kg.

2. When slaughtering chickens, pay attention to clean the feathers and floating skin, and rinse them repeatedly with clean water; when styling the chickens, pay attention to the following methods.

3. When coating the chicken with sugar color, it is best to scald it in boiling water and dry it with a rag before coating it with sugar color. When frying the chicken, be careful not to overtime and fry the chicken until it becomes persimmon red.

4. Pay attention to the amount of spices used.

Bamboo mats must be placed on the braised pot before it is heated to avoid burning the pot. In order to heat the chicken evenly, after the soup and ingredients are mixed, the chicken body must be pressed down with a bamboo grate.

Generally, the amount of salt used in a pot of roasted chicken is about 0.5 to 1kg, which can be increased or decreased according to local tastes.

5. When fishing out the chicken, pay attention to keeping the shape intact and beautiful, and never break the chicken skin; after the chicken is fished out, it must be coated with a layer of clear oil to ensure a bright color.