这是藏菜，大师以极快的速度拔毛、取脏、填调料入鸡腹、缝上、挂于通风处（未放血杀死）。
This is the possession of vegetables , in order to master the fast pace of its feathers , get dirty , the chicken filling into the abdominal spices , sewing , hanging in well-ventilated place ( not to kill blood ) .
藏菜