Steamed dry-blown chicken. [Photo/WeChat account: hafbwx]

Dry-blown chicken is a special treat in Hai'an, Nantong, East China's Jiangsu province.

Locally-grown roosters weighing more than 2 kilograms are usually used to make the dish. It is essential that the feathers not be removed from the rooster during preparation because they can help preserve moisture and ensure the chicken meat is tender.

The dish is prepared as follows: add some cooking wine, salt, pepper powder and other seasonings to the prepared rooster's stomach, stitch the stomach, and rub some stir-fried salt and pepper all over the rooster.

Roosters are hung up to dry in a shady and airy location. [Photo/WeChat account: hafbwx]

The last step is to tie the rooster up with straws and hang it in a shady and airy place to dry.

Weather is important when making dry-blown chicken, as air-drying chickens can easily go bad in high temperatures and strong sunlight tends to oxidize its fat. Therefore, the ideal temperature for making dry-blown chicken is about zero degrees Celsius.

Cold weather and week-long northwest winds will produce the most delicious dry-blown chicken.

The chicken is then usually stewed with sausage and salt meat or simply steamed before serving.