中国古馔文化之春秋战国凤爪Ancient Chinese Culinary Culture: Chicken Feet from the Spring and Autumn and Warring States Periods

这是中国三千年前，春秋战国时期的凤爪（鸡脚）制作，这在当时就是一道名菜，是将凤爪洗制乾净，用水煮制，肉质软糯，脱骨装盘，配上蘸料食用。

Ancient Chinese Culinary Culture: Chicken Feet from the Spring and Autumn and Warring States PeriodsThis is the preparation method for chicken feet from the Spring and Autumn and Warring States periods in China, three thousand years ago. It was already a famous dish at that time. It involves washing the chicken feet thoroughly and boiling them in water until the meat is soft and glutinous. They are then deboned, plated, and served with a dipping sauce.