Xinzhou Sanhuang Chicken

Xinzhou Sanhuang Chicken

Xinzhou Sanhuang Chicken is an agricultural product with geographical indication.

　　Xinzhou Sanhuang Chicken

　　Xinzhou Sanhuang Chicken is named for its yellow feathers, yellow beak, and yellow feet. It is mainly sold in Guangdong, Hainan, and Hong Kong and Macau, where it enjoys exceptionally strong sales. The Sanhuang Chicken is of moderate size, with a compact build, fine bones, tender meat, firm muscle, delicious taste, and fragrant yet not greasy flavor—making it especially suitable for making “Baiqieji” (white-cut chicken), a famous traditional dish beloved in the “Liangguang” (Guangdong and Guangxi) region. It has long been renowned for its characteristics of freshness, tenderness, juiciness, and rich aroma.

　　The characteristics of Xinzhou Sanhuang Chicken are thick, tender meat; crispy skin; and soft bones that naturally separate from the meat when eaten. It is best suited for making “Bai Zhan Ji” (white-sliced chicken), favored in the Liangguang region. The preparation method involves hanging the chicken—which has been slaughtered, plucked, and had its internal organs removed—to drip-dry slightly before placing it in a pot. The water is brought to a gentle boil over low heat, and after 15 minutes, the chicken is removed, cooled, and cut into pieces to be served on a plate. It is then dipped in a sauce mixed with shredded ginger, diced scallions, and sesame oil. With every bite bursting with flavor, it leaves a lingering aftertaste. Xinzhou Sanhuang Chicken is exported widely to Guangdong, Hong Kong, and Macau, and is a much sought-after delicacy during festive celebrations.

　　Xinzhou Sanhuang Chicken gets its name from its yellow feathers, yellow beak, and yellow feet. Its characteristics include thick, tender meat; crispy skin; and soft bones that naturally separate from the meat when eaten. It is best suited for making “Bai Zhan Ji” (white-sliced chicken), favored in the Liangguang region. The preparation method involves hanging the chicken—which has been slaughtered, plucked, and had its internal organs removed—to drip-dry slightly before placing it in a pot. The water is brought to a gentle boil over low heat, and after 15 minutes, the chicken is removed, cooled, and cut into pieces to be served on a plate. It is then dipped in a sauce mixed with shredded ginger, diced scallions, and sesame oil. With every bite bursting with flavor, it leaves a lingering aftertaste.

　　Roosters have purplish-red feathers, with neck feathers lighter in color than body feathers. Wing feathers often have black edges. Tail feathers are mostly black. Hens have uniformly yellow feathers, but their primary and secondary wing feathers often feature black edges or spots, and their tail feathers are also mostly black. They have a single comb, red earlobes, and orange-yellow irises. Their beaks and shanks are yellow, although some may have white shanks. Their skin is mostly white, with a minority being yellow.

　　Adult chicken weight: Roosters weigh 1980–2320 grams; hens weigh 1390–1850 grams. Slaughter rate at 150 days old: Half-eviscerated, roosters 85.0%, hens 83.5%; fully eviscerated, roosters 77.8%, hens 75.1%. Age at first egg laying: 150–180 days. Annual egg production: 77 eggs per hen, with an average egg weight of 41 grams. Eggshells are light brown.

　　Xinzhou Sanhuang Chicken is the finest breed among the Guangxi Sanhuang Chicken series. In 1983, it was awarded the Honorary Certificate of Quality Product by the Ministry of Foreign Economic Relations. Xinzhou Sanhuang Chicken boasts sweet, tender, and crispy meat with soft bones, making it an irreplaceable ingredient for “Baiqieji”—a famous dish particularly adored by residents in southern China and Hong Kong and Macau. According to research, its protein contains 2 percentage points more amino acids than other chicken breeds, which contributes to its richer and sweeter flavor. Whether prepared as Baiqieji, stir-fried, or stewed, dishes made with Xinzhou Sanhuang Chicken are all considered delicious. Xinzhou Sanhuang Chicken has a history of export for 110 years.

　　Chicken meat contains as much as 23.3% protein, classifying it as a high-end meat product. Nutrition experts from both China and the United States, including Dr. Bruce Jenner, have listed chicken as the top item in their “Top Ten Longevity Foods” and “Ten Best Nutritional Products,” making it no exaggeration to call it an extremely nutritious food.

　　Xinzhou Sanhuang Chicken evolved from wild junglefowl into the indigenous wild chicken of Xinzhou, and through prolonged acclimatization to the local environment and selective breeding by farmers, it has become the Xinzhou Sanhuang Chicken we know today. The main characteristics of Xinzhou Sanhuang Chicken can be summarized as “one small, two short, three yellow”—that is, small size (especially in capons), short legs, and yellow beak, feathers, and feet. When raised on mixed feed for about 150 days, adult roosters (caponized) generally weigh between 1.5–2.5 kilograms, while adult hens (capons) weigh between 1.0–1.5 kilograms. Rooster feathers are usually golden yellow, darker ones appearing golden-red, with some wing feathers featuring black edges and purplish-red hues. The main tail feathers are dark green, with an upright single comb that is 3–4 times larger than that of hens. The eyes are slightly protruding and lively, and the feather color is glossy and bright. Both roosters and hens have yellow skin. Hens (capons) have bright red combs, lively eyes, rust-colored irises, and uniformly yellow feathers, with deep yellow necks dotted with black speckles. Their primary and secondary wing feathers have black edges or spots, which are not visible when the body is tucked in, and their main tail feathers are black. They have full breast muscles and an inconspicuous keel. Xinzhou Sanhuang Chicken is a renowned product of Hezhou City and an internationally acclaimed premium brand. It is considered a top-tier, elite-grade chicken. Scholars and experts have even published papers suggesting that there is great “business potential” in developing Xinzhou Sanhuang Chicken.

　　Geographic Scope

　　The core production area is in Xinzhou Town, distributed across four towns: Xinzhou, Renyi, Pumen, and Lingfeng. The geographical coordinates are: longitude 111°30′ to 111°56′, latitude 23°48′ to 24°43′, stretching 43.5 kilometers from east to west and 35 kilometers from north to south.

　　Product Quality Characteristics

　　(1) External Sensory Characteristics: Xinzhou Sanhuang Chicken has a compact and small build, with yellow beak, feathers, and feet. Rooster feathers are typically golden-red, some golden-yellow, with maroon wing feathers featuring black edges and main tail feathers in dark green. They have an upright single comb that is 3–4 times larger than hens’, lively and slightly bulging eyes, glossy feather colors. Hens have bright red combs, orange-yellow irises, uniformly yellow feathers, deep yellow necks with black spots, wing feathers with black edges or spots, and black main tail feathers. Both roosters and hens have yellow skin, pale yellow skin after slaughtering, firm and elastic white muscle, tender texture, fine bones, and a sweet flavor. (2) Internal Quality Indicators: The main nutritional components of Xinzhou Sanhuang Chicken fresh meat (breast muscle) are: protein 24.8–26.4%; total fat 0.32–0.35%; ash 1.25–1.33%; dietary fiber 0.048–0.052%; inosinic acid 303.6–322.4 mg/100g; total amino acids 20.05–21.29%. (3) Safety Requirements: Production must strictly comply with the following standards: “Pollution-Free Poultry Meat and By-products” (NY5034-2005), “Guidelines for Veterinary Drug Use in the Raising of Pollution-Free Livestock and Poultry” (NY5030-2006), “Guidelines for Veterinary Epidemic Prevention in the Raising of Pollution-Free Broilers” (NY5039-2006), and “Good Production Management Practices for Pollution-Free Poultry Farming” (NY/T5038-2006).