刘鸡肉

The chicken here is firmer and the skin is chewier, which means it is not ordinary broiler. The taste is also better. The pepper chicken tastes better than those in Liujiang and Hongya. It is worth a special trip. As for the Wangzi and tofu pudding, they are just average. If I hadn't asked someone I knew to keep it for me in advance, I wouldn't have been able to eat this chicken in the afternoon, and I couldn't add more in the end.

Pujiang Liu Chicken is a restaurant specializing in chicken dishes. Their signature dish, mixed chicken, features a unique ingredient: black-bone chicken. The meat is indeed firm and tender, with a more pronounced chew and slightly different flavor than regular broiler chicken, a characteristic of the region. The mustard tripe is a dish worth trying. The tripe itself is cleanly prepared, without any unpleasant odor. The key lies in the well-balanced mustard sauce. The spicy mustard is sharp but not overpowering, and combined with the crispy, tender texture of the tripe, it offers a novel and effective flavor experience, a highly acceptable and innovative combination. The chicken blood and vegetable soup complements the meal well. The soup is light, the chicken blood is tender, and the accompanying vegetables (including common seasonal vegetables) add a refreshing touch. After the relatively strong flavors of the mixed chicken and mustard tripe, this soup effectively cuts through the greasiness and balances the overall flavors. Pujiang Liu Chicken features a uniquely black-bone chicken-themed mixed chicken, complemented by the distinctive mustard tripe and a refreshing chicken blood-based vegetarian broth. This unique combination of dishes is a unique experience. With meticulously prepared ingredients and balanced flavors, it's a great way to experience the unique flavors of local chicken, and the price-performance ratio is reasonable for similar restaurants. Their focus on chicken dishes ensures the quality of their core products.