Clay-baked free-range chicken Conghua's clay-baked free-range chicken originated from the story of "Beggar Chicken" ("Begging Chicken" in Cantonese).

It is said that once upon a time there was a beggar who saw a fox biting a chicken on the road. The beggar beat the fox away with a stick and picked up a big chicken. The neck of the chicken was bitten by the fox.

The beggar walked forward with the chicken in his arms and saw a small mountain village. When he entered the village and saw people, he asked: "Whose chicken is it?" Seeing that no one claimed it, the beggar cooked the chicken on the roadside and ate it.

It was winter, when the rice was harvested, the rice fields were sun-dried and cracked, and the surface layer of mud looked like tiles.

The beggar built a stove from pieces of mud bricks, piled firewood in the stove, and burned the stove brightly.

The beggar pastes the chicken feathers into the mud, picks taro leaves nearby, wraps the chicken in mud, puts it in the red stove, crushes the mud pieces on the top of the stove, and seals the whole chicken.

The stove gradually cooled down, the beggar took out the chicken, the taro leaves were burnt, and the mud became hard.

The beggar peeled off the mud, and the chicken feathers were stuck to the mud and he pulled them out into pieces. The chicken smelled amazing. A fragrant wind blew into the small village. When the villagers saw it, some people served rice and some took rice. They ran out to exchange pieces of chicken with the beggar.

Since then, the making of clay-baked chicken has spread.

Conghua's farm chickens are also called free-range chickens, commonly known as native chickens. They have grown up foraging in orchards since childhood. The chickens have a particularly strong flavor, are especially fragrant and smooth, and are tough. They are incomparable to feed chickens and large breed chickens.

The Conghua hot spring area contains a variety of minerals, and even Conghua's river sand and soil are special, so Conghua's clay-baked free-range chicken is particularly delicious.

With the development of the times, the method of clay-baked free-range chicken has been greatly improved. It is both scientific and hygienic, and the taste is getting better and better.

What used to be a "beggar's chicken" is now "crowing" at the banquet.