一般有两种做法,火朣全鸡是宁波十大名菜之一,是取上方部分切成大块与整鸡一起蒸制而成,成品后火腿的香味浸入鸡肉和汤中,鸡肉酥嫩,汤味鲜香。另外,上海菜中的火朣鸡煲翅也堪称一绝,上方、上等鱼翅及优质母鸡煲足火候,令鸡酥烂、汤入味、翅软糯,是高级版的火朣鸡。 There are two general practices, the whole fire is one of the top ten dishes in Ningbo, is to take the top part of the cut into large pieces with the whole chicken steamed, the finished ham flavor after immersed in chicken and soup, chicken crisp tender , Delicious soup flavor. In addition, the Shanghai cuisine in the fire roasted chicken wings also called a must, top, top shark’s fin and high-quality hen pot enough heat, so that chicken crisp, soup tasty, wing soft waxy, is a high-level version of the fire chicken.