Air-dried chicken, also known as Liu Huangshu Pozi chicken, is a traditional dish in Shilipu Town, Shayang County, Jingmen City, Hubei Province. This kind of chicken is easy to preserve, fresh, mellow, tender, suitable for all ages and deeply loved by local people. The process from live chicken to air-dried chicken is: selecting live chicken, shaping, rinsing, pickling and air-drying. The amount of salt is very important when curing.

Origin:

According to legend, during the Three Kingdoms period, Sun Quan refused to unite Cao and Liu Bei, married his sister to Liu Bei, and placed Liu Bei and his wife in Shilipu outside Jingzhou. Because Liu Bei likes chicken best, Sun Shangxiang invented many ways to cook chicken in order to satisfy Liu Bei's preference, among which dried chicken cured in winter is Liu Bei's favorite.

It is easy to carry when marching and fighting, and the pickling method of air-dried chicken has spread in people's homes and become a favorite dish at banquets. He uses a unique pickling technique, which is unique in flavor, mellow and smooth, not oily or greasy, and has a long aftertaste, which is deeply loved by the people.