Boiled Yangshan Chicken

Boiled Yangshan Chicken

　　One of the eight premium chicken breeds in Guangdong Province, Yangshan Chicken has a long breeding history. It features an elegant physique, well-developed muscles, tender and delicious meat, golden-yellow skin that is both appetizing and crispy with a sweet taste. It also boasts strong disease resistance and adaptability. With an annual sales volume exceeding 1.5 million birds, it is mainly sold to Shaoguan, Qingyuan, Guangzhou, Shenzhen, and exported to Hong Kong and Macao, where it enjoys great popularity among customers.

　　    There are two types of Yangshan Chicken: one is the plains variety represented by Libu Town, and the other is the mountainous type represented by Jiangying Town. The former is a smaller breed, while the latter is medium-sized. The chickens are mainly raised through free-range grazing and fed corn, giving them distinctive yellow feathers, beaks, feet, and skin, along with plump chests, legs, and muscles. As a result, the boiled chicken has tender meat, thin skin, fragrant flavor, delicate and soft bones that are crisp yet not greasy even when chewed for a long time, making it a unique and premium dish often served at banquets and in restaurants.