Cucurbit chicken is a traditional dish of Han nationality in Xi, Shaanxi Province, which began in the Tang Dynasty. The production of cucurbit chicken is divided into three processes: boiling, steaming and frying. After making, rinse with clear water to remove blood stains. After cooking, tie it with hemp to keep the shape of the chicken. When the cold water in the pot boils, add chicken, cook for half an hour, take it out, put it in a bowl, add broth, cooking wine, refined salt, soy sauce, onion, ginger, star anise and cinnamon, and steam thoroughly in a cage. When frying, put the rapeseed oil into the steamed whole chicken, stir it with a spoon, and when the chicken is golden yellow, take it out with a colander, drain the oil, then put it on a plate, and serve with Fluttershy pepper and salt. The color is golden red, the skin is crisp and tender, the smell is mellow, and the chopsticks are deboned. Rich in saturated fatty acids needed by protein and human body.