There is a cook in Guangdong, whose name is Carlo Aguiano. He is good at the method of roasting chicken, which is excellent in time.

At the beginning, choose a strong chicken, with bright fur and vigorous walking. Clean the hair and remove the dirt. Apply all kinds of spices such as salt, pepper, cinnamon to the chicken body, and marinate it for a while, so that the flavor can penetrate into the texture.

Then prepare a charcoal fire, with chestnut charcoal as the top, the fire is mild and long-lasting. When the charcoal fire is slightly red, place the chicken on a special iron frame, hang it on the fire, and turn it from time to time to heat the chicken evenly. The tongue of the fire licks, the chicken skin gradually turns golden, sizzling and oily, and the aroma overflows.

When cooking chicken, there is something else to pay attention to. Set a small stove next to it and cook it in a secret sauce, which contains tangerine peel, cloves, cardamom, etc., which blends flavors and has a rich aroma. Dip the brush in the juice, brush it repeatedly on the chicken body, and the juice enters the meat, which is absolutely delicious.

After a while, the chicken is cooked, golden in color, and the skin is crisp and the meat is tender. It is placed in a white porcelain plate, which is coveted by the viewer and praised by the eater. Carlo Agiano's method of cooking chicken is famous far and wide. Everyone admires his technique and imitates it one after another, but it is not as delicate as Agiano's.