This is mainly for chicken soup. It is a big iron stew, the kind of soup pot that is ignited. There is a little bacon smell in the chicken soup, which is a pickled taste. The yellow chicken oil on the soup is very pure. . . . . . . The chicken soup is not necessarily boiled chicken, you can cook the bacon elbows, it is smoked, very fat, and the flesh skin is black. . . . . . . The bamboo shoots are particularly delicious. The bamboo shoots suck the chicken soup and the crispy mouthful of juice is very good. . . . . . . His cold dishes have celery, which is good, is made with pickled pepper juice, and the celery is much gelatinous. You can see something wrapped in a layer of jelly. . . . . . . There is also a very recommended fish bubble in cold dishes, actually fish belly, one by one like a small pocket shape, the taste is very strong, crisp and tough, it is adjusted with chili oil, very refreshing. . . . . . . His family has a green pepper bowl for marinade, which is chopped with green fresh peppers and made with oil. . . . . . . His green pasta is also better than other homes, more vigorous, and not easy to break after cooking. . . . . . . White rice is a hanging pot potato rice, a major feature of Tujia, with some pots and bar inside, no dishes are delicious. . . . . . . His beer is a flat-mouthed earthen pottery bowl, and it is called a domineering, very characteristic.

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