最残忍的十道中国菜：风干鸡(组图)

十道最残忍的中国菜

　　4，风干鸡：做这种东西时，需要一定的手法速度必须非常快。这是藏菜，大师以极快的速度拔毛、取脏、填调料入鸡腹、缝上、挂于通风处(未放血杀死)。这时鸡必须还是活的，然后如风铃一般在风雪之中“咕咕“直叫，其景慰为壮观。

　　4, air-dried chicken: do these things, the need for some way to be very fast speed. This is the possession of vegetables, in order to master the fast pace of its feathers, get dirty, the chicken filling into the abdominal spices, sewing, hanging in well-ventilated place (not to kill blood). At this time the chicken or the need to live, and then as general Campanula in the snow in "Goo" Zhijiao, the Wei Jingsheng for the spectacular.