It is a traditional famous dish at the Huanghe Hotel in Xinxiang city. It is said that this dish was the favorite of the famous General Sima Yi of Wei Kingdom in the period of the Three Kingdoms. Afterward, it was introduced to the ordinary people and improved on by chefs in and from the HuaiQing area during the Ming Dynasty and Qing Dynasty. It gradually became a famous dish. This dish is cooked with a chick (about 1kg), together with some yam, flowering cabbages, shallot segments, ginger slices, cooking oil, and adding some monosodium glutamate, refined salt, rice wine into the light soup.