Black-bone chicken and Sanhuang chicken have their own characteristics. Black-bone chicken: Black-bone chicken, also known as black-bone chicken and Wushan chicken, is light in size. Black-bone chicken soup is a traditional local dish in Guangdong Province and belongs to Cantonese cuisine. Lycium barbarum, red dates, donkey-hide gelatin and longan are added to the soup, which makes the soup refreshing and delicious. Very popular. Yellow chicken: Sanhuang chicken soup is also a famous traditional dish in Zhejiang Province, belonging to Zhejiang cuisine. Sanhuang chicken is small in size and tender in meat, which is very suitable for soup making. Every household in Zhejiang likes Sanhuang chicken soup very much. Native chicken: that is, local chicken, which has no pollution, grows freely, is full of meat and has high nutritional value. After cooking, the chicken soup is suitable for all ages, and it is delicious and delicious. Generally speaking, all three kinds of chickens can be used for stewing soup, and the key is to choose according to personal preference and required nutrition.