Clay Pot Chicken Wrapped in Lotus Leaf

Clay Pot Chicken Wrapped in Lotus Leaf

　　Originating from "Beggar's Chicken," its preparation method is largely similar. First, the slaughtered chicken is cleaned after removing the internal organs, but the feathers are not plucked. The chicken is then wrapped in lotus leaves, coated with yellow mud, and roasted over a fire. Once cooked, the mud is cracked open, and the feathers come off along with it. Named "Imperial Clay Pot Chicken Wrapped in Lotus Leaf" due to the use of special Ligu Yellow Earth from Chengde, Hot River spring water, and lotus leaves from the lake.

　　 The chicken has a delicious flavor, especially with that faint, elusive fragrance of lotus leaves, which stimulates your appetite and leaves a lasting aftertaste.