Welcome. ---------- January 2016 ----------Standing a little away from the bustling area, there is a chicken skewers restaurant with a lit lantern but a closed curtain. When I entered while asking "Are you open?" I found one customer and the master inside. The place was surprisingly small with an L-shaped counter and one table. The chairs, made of seasoned wood, gave the space a vibe similar to a traditional sushi restaurant. The master greeted me with a wet towel and chopsticks, asking if I could eat celery. The background music was Italian on the radio. This restaurant specializes in using parent chickens that have been laying eggs for two years. The menu is all about parent chickens! I started with pickled celery. The pickled plum flavor eliminated the bitterness of the celery, but the sourness was intense. Next, I chose the momo la, which was thinly sliced boiled parent chicken topped with sauce and chili oil. The meat was tender and flavorful. The chicken skewers sauce was sweet with a hint of salt, complemented by the chili oil. I couldn't resist the parent chicken egg grilled in chicken fat. The aroma of chicken fat was irresistible. The fluffy and sweet egg roll was cooked in a rich chicken soup. The parent chicken rice, cooked in the skillet, was flavorful and indulgent. The combination of the parent chicken's flavor and fat with the smooth rice was delicious. The master's pride and dedication to using parent chickens were evident in every dish. He seemed determined to showcase the deliciousness of his dishes. The friendly and passionate master made the experience even better. Thank you, it was a great meal.