1. Production process: slaughtering, molding, frying and stewing ingredients. The slaughter process includes cutting the trachea of live chickens, draining the blood, scalding with hot water of about 65 degrees Celsius, removing chicken feathers, peeling off the old skins of legs, mouths and claws, then cutting open the buttocks, taking out the internal organs and draining the blood. The forming process includes rolling up the chicken leg, inserting the claws into the abdomen and passing the wings through the mouth, which looks like a duck floating on the water. The frying process includes wrapping the whole chicken in sugar color, frying it in a boiling oil pan, and taking it out when the chicken is golden yellow. The stewing process of ingredients includes putting an iron grate at the bottom of the pot to prevent the pot from burning, then putting the processed chicken into the pot according to its age and tenderness, adding soup to prevent the chicken from floating up, then cooking with high fire and stewing with low fire.

2. Seasoning: Hong Xin imperial Wei Zhen braised chicken needs 48 kinds of secret seasonings, such as pepper, aniseed, cinnamon, clove, angelica dahurica, tsaoko, dried tangerine peel, tri-naphthalene, Amomum villosum, ginger, fennel, soy sauce, sugar and salt.

To sum up, Hong Xin Imperial Wei Zhen Braised Chicken has four production processes and 48 secret seasonings.