Margaret Xu, the chef of Hong Kong Yin Yang Restaurant, considers herself a D.I.Y madman. Everything about her signature dish, roast chicken, started from scratch, including the secret of its success: Xu's customized clay oven made from two pots in her garden. She said that the oven she made was heated more evenly than the ordinary oven and could reach a higher temperature.

The roast chicken cooked by chef Xu is praised by many as the most delicious roast chicken in Hong Kong. Don't be fooled by the primitive and vegetarian nature of this roast chicken. Xu will carefully consider every step in the production process and will not let go of any nuances. The finished product has come out-this is a very elegant and mouth-watering dish, officially called Loess Chicken-and many Hong Kong gourmets claim that it is the most delicious roast chicken in Hong Kong.

Local organic chicken: Xu chose the famous Longgang chicken in Hong Kong, which is famous for its thin skin and moderate fat content. These chickens are raised locally, so they contain no hormones, and corn is added to their usual food. Xu thinks this is also the reason why chicken tastes sweeter.

Seasoning: Xu didn't soak the chicken in gravy, but coated it with a layer of sauce. This sauce is made of curry leaves (which she planted herself), Du Heng (which she also planted), seasonal fruit wine (which she brewed herself) and extra virgin olive oil (which she brought back from Italy). During the 45-minute cooking process-the temperature will exceed 260 degrees Celsius-these flavors will permeate the whole chicken. Just sprinkle a little coarse sea salt on the chicken skin before baking.

Chicken skin: Unlike other roast chickens, Xu's chicken skin is very crisp. In order to make this taste, she will hang the chicken around her neck and hang it on a small ring in the oven (so that the juice will not flow to the chicken). If the rotary barbecue grill is used, the chicken oil will flow back into the chicken skin, and Xu's method ensures that all the chicken oil will flow directly into the bottom, which makes the chicken skin have a crispy taste. Xu added that we sometimes recycle chicken oil and use it to stir-fry rice for employees as working meals.

Hand-torn meat: No matter whether you usually like to eat chicken breast or chicken leg, you will not be disappointed in the face of this delicious chicken. When this chicken is served on the table, the whole chicken is served on the table, and then the waiter tears it piece by piece at the table (wearing gloves, of course), because cutting it with a knife will squeeze the chicken and the juice will flow out.