Tall, broad-boned and strong-legged, the big-boned chicken has been bred by Zhuanghe hill farmers for some four hundred years; its raising technique is listed among the city’s intangible heritage. Free-range birds peck insects and grass in woods and river flats, maturing over a year without growth promoters. The result is firm, flavourful meat and rich golden broth — a signature dish for guests and a point of local pride.