What I do today is we've got a gravy-cracked chicken coleslawed, and the chicken's chest cut thin, not a mouth called veal cut, pig cut, chicken slashed. A little slash when the chicken silk is cut, which is more likely to maintain the shape of the chicken silk and not to disperse into dust. A well-cut silk must be made for a while, with some egg-cleaning outside or covered in starch, so that it will be fresh. In order to improve the taste, a bit of gravy from the mausoleum, a little gravy with a little gravy with a little chicken. No one used to eat this piece of meat, and now everyone's eating it
