This is a traditional and popular dish in Shashi city, Hubei province with a long history. Chopped chicken breast, pork, mushroom, squid and bamboo shoots along with shrimp, refined salt, soy sauce, monosodium glutamate, grated ginger and shallots are stewed together and stir-fried to make the filling. Egg and starch is added to the mixture, then pasted on to the chicken legs, wrapped with pig fat and deep-fried in sesame oil. The finished dish looks slightly yellow and is a little oily but the taste is tender, crisp and uniquely delicious.