Ningdu’s famous dish has hundreds of years of history. Cut the live tender chicken together with its internal organs into pieces, add a cup each of glutinous rice wine, soy sauce, and lard, a little green onion and ginger, without adding water, and simmer in a sand bowl for half an hour until the marinade is dry, then add sesame oil. Authentic flavor, fresh and tender meat.

Three-cup chicken originated in Ningdu. It has a long history and unique flavor, and has become one of Jiangxi’s famous dishes. The "China Construction Picture Album" published this recipe and recommended it overseas. It was also selected as the main menu of 2008 and has been compiled into the "Dictionary of Chinese Famous Dishes".

The ingredients for Ningdu Three-cup Chicken are a Ningdu three-yellow chicken (so named because of the “three yellow” feathers, shins, and beak), one cup each of vegetable oil, soy sauce, and rice wine, as well as ginger and green onions. wait. The preparation method is: cut the chicken into pieces, clean it and cut it into pieces, put it in a clay pot, add an appropriate amount of salt and mix well, then add oil, soy sauce, rice wine and 3 to 4 slices of ginger, and put the green onion on top of the chicken. Place the pottery bowl on a high fire. After the soup in the bowl boils, turn to a simmer to collect the juice. During this period, the chicken should be turned several times to prevent it from burning and sticking to the bottom of the bowl. After the chicken is stewed, remove the ginger and green onions, drizzle with a little sesame oil and serve. This dish is famous for its bright and red color, fresh and tender taste, and mellow juice.