Three-Cup Black-Bone Chicken
Three-Cup Black-Bone Chicken is made using the Wushan black-bone chicken from Taihe County, known as the "White Phoenix." It is cooked without adding any broth—only one cup of sweet rice wine, one cup of sesame oil, and one cup of soy sauce are used, then simmered in a clay pot. The meat is tender and juicy, bursting with rich, authentic flavors that are both aromatic and deeply savory.
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