Subject to availability.

In a refrigerated environment of 4 to 8 degrees, the growth and reproduction of most microorganisms will be relatively slow, and the shelf life of food can be extended. Generally speaking, it can be stored for about 3-7 days.

In a freezing environment of minus 18 degrees, the activities of microorganisms and enzymes can be effectively inhibited, and the shelf life of cold chicken feet can be extended as much as possible. Generally speaking, it can be stored for about 6 months.