the origin of beggar chicken is quite legendary. It is said that in the Qing Dynasty, at the foot of Yushan Mountain, a beggar begged for a chicken. Since there was no cooker or seasoning, it was impossible to cook food, so he baked it by local methods. Slaughter the chicken first, remove the hair and mud from its internal organs, pick up the broken branches and leaves and pile them into a fire pile. Bake the chicken at will and go to sleep. When I woke up, I brushed the ashes and saw that the embers were still alive and there were cracks on the surface of the mud mass. I slapped them on the ground, and the chicken feathers took off with the mud shell, but the aroma was overflowing, which made people salivate, so I had a good meal without burning my hands. At the beginning of the 2th century, Zhu A 'er in Mountain View Garden tried to make special dishes on the guest table according to legend. He slightly improved the beggar's method of stewing mud. After removing the internal organs, he coated it with seasoning, filled the chicken belly with assorted ingredients such as fresh meat, raw shrimp, chicken gizzard, ham, mushrooms and spices, wrapped it with lotus leaves, coated it with mud, and then stewed the chicken. The chicken stewed in this way is crispy and fragrant, with a thorough and tender taste, original flavor and unique flavor. Since then, Mountain View Garden has gained a reputation by famous dishes such as beggar chicken, which is famous all over the south of the Yangtze River. Nowadays, the varieties of beggar chicken include Shanjingyuan beggar chicken, Wangsi beggar chicken and Yushan beggar chicken, which have been listed in Jiangsu Cookbook and China Famous Cookbook.