Wangshan Xiaozhu's clay oven spring water stewed chicken is a major feature. It uses pheasants from the Taihang Mountains, which are freshly slaughtered and stewed in a clay stove and pot over low heat for 2 to 3 hours. It is made with rare medicinal herbs from the mountains using a special method. The soup is rich and mellow, and the taste is excellent. Highly recommended 👍
Wangshan Xiaozhu's clay oven spring water stewed chicken is a major feature. It uses pheasants from the Taihang Mountains, which are freshly slaughtered and stewed in a clay stove and pot over low heat for 2 to 3 hours. It is made with rare medicinal herbs from the mountains using a special method. The soup is rich and mellow, and the taste is excellent. Highly recommended 👍