The Cruelty Behind The Tibetan Wind Chicken Dish

The chef does not pluck the feathers, but uses a sharp knife to peck the chicken, soaking the seasoning inside before drying - the animal is now alive.
The cruelty behind the Tibetan wind chicken dish
Chicken hong wind or feng gan ji is a traditional dish of Tibetans. This cold highland specialty is essentially similar to bacon - which can be preserved for months, even years. The commonly eaten meats are yak beef, goat and sheep. However, the way to cook chicken with the wind is somewhat frightening - as a torture method

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To make this dish, the necessary and sufficient conditions include: a raw chicken, spices, herbs, a sharp knife, a skillful chef and a stone heart. First, the chef will open the chicken and remove the organs. Next, herbs, salt and secret spices will quickly be soaked inside the animal Finally, the chickens will be stitched and hung on a drying platform.




The whole process must be done decisively to ensure that the chicken is alive and that the meat is fresh when hung on the rack. They will stay on the rack until the meat is dry. However, this method of processing was condemned as too cruel. One tourist shared: "I feel the chickens screaming and ask why humans do so cruel things to them".
Chickens are not only available in Tibet. Historically, a similar version originated in the Three Kingdoms period. Legend has it that, Ms Ton Thuong Huong, Luu Be's wife, knows that her husband loves to eat chicken, so she has come up with a variety of ways to cook it - including chilled chicken.



But unlike in Tibet, chickens are still slaughtered and preliminary processed as usual before being dried. Over time, the dish has gradually become popular with the Han people, thanks to the advantages of easy preservation, soft, fragrant, non-greasy meat, and can be eaten by the elderly and children.
Chicken Hong wind style of Han people. Photo: BTime.
According to Lan Huong / Vnexpress
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