In 2009, on the basis of the original roasted neck flavors: spicy, spicy, bone-flavored, light, five-spice, and sweet, Danai Grilled Necks Headquarters launched New Orleans Grilled Chicken Necks, etc. New flavors, and upgraded the equipment again, specially designed and launched three new types of roasted chicken neck equipment and roasted chicken neck technology: hanging oven chicken neck, flat roasted chicken neck oven, and rotary roasted chicken neck oven, further enriching the taste of roasted neck products and product series, raising the roasted chicken neck to a new level again.

Dauchi Roast Neck Headquarters has devoted itself to the development of roasted chicken necks for many years, and has two leading roasted chicken neck technologies in the country: crispy roasting and whole roasting. The so-called crispy roasting is to use exclusive bone crisping technology and pickling technology to make it delicious before roasting. The roasted chicken neck bones are crispy and the meat is tender, so you don’t need to spit out the bones when eating the meat. Whole roasting means marinating the whole chicken neck and then roasting it directly in an open oven, hanging furnace, converter, etc. The roasted chicken neck will be golden and attractive, crispy and delicious, and it will be more enjoyable to eat without any greasy feeling. It has a bit more crispiness; the chicken is very tender, spicy but not overpowering in the mouth, salty yet fresh, and until the last bit of meat is eaten, the chicken bones are still intact, which makes people feel that it is absolutely worth it.