Sanzhenzhai's stewed meat production technique is a traditional handmade technique for stewed meat products in the Wuzhen area of Tongxiang. Around the Daoguang period of the Qing Dynasty, Sanzhenzhai's stewed meat products gradually formed their own unique processing technology, production skills and optimal formula, leaving behind mysterious legends and magical soup. The processing technology requirements of Sanzhenzhai's stewed meat products are very high, and the quality of the raw and auxiliary materials and the processing technology directly affect the quality of the products. Now, Sanzhenzhai uses traditional technology for processing, which ensures the full use of traditional skills, breaks through the bad habits of adding materials based on experience and feeling in traditional processing, and adopts a fine operation method of adding materials according to the formula, so as to better ensure the excellent quality of Sanzhenzhai's stewed meat products. Its processing flow is generally as follows: raw and auxiliary material collection (purchase, quarantine), waiting for slaughter, bleeding, scalding, depilation, manual plucking, disembowelment, visceral cleaning and draining, acid removal, pickling, stuffing, pre-cooking (frying), cooling, re-cooking, cooling, stewing, coloring, cooling, drying, inspection and sales. Legend has it that the deliciousness of Sanzhenzhai’s poultry lies in the soup, so when the sons of the boss of Sanzhenzhai at that time divided the family, they ignored the family wealth and fought for the pot of soup. This is the fundamental reason why Sanzhenzhai’s poultry products have truly become the first brand and a major specialty in the local and nearby areas. Sanzhenzhai’s poultry products are not only bright red in color, tender and delicious, crispy and not greasy, but also have the characteristics of "not stale in June and not frozen in December", with a long shelf life, deeply loved by everyone, and become the best choice for holiday gifts. In the 1930s, Sanzhenzhai entered its heyday. A special counter of Sanzhenzhai was set up in the Continental Department Store in Shanghai (now Hankou Road). Taking advantage of the convenient water transportation conditions at that time, the poultry products processed and produced that day were transported to Shanghai by passenger ships every evening, and supplied to the market early the next morning. They were well received and famous for a time, and had a great influence. They were known as the "three treasures of the family". In 2007, Tongxiang Sanzhenzhai was recognized as a "Chinese time-honored brand" by the Ministry of Commerce. The Tongxiang County Annals states: "The sauce chicken is named Xu chicken, and it comes from Qingzhen. It is named after his surname. The famous one today is Sanzhenzhai." There are no written records since then. During the Anti-Japanese War, Wang Changgui, a native of Wuzhen, was proficient in the braising skills of Sanzhenzhai. After the founding of New China, the inheritors of Sanzhenzhai's braising skills were Li Yunfeng (1970s) and Li Fuquan (1980s) of Wuzhen Food Company. Now the inheritor of Sanzhenzhai's braising skills is Xu Chunqiao. Sanzhenzhai's braising skills have been included in the third batch of Jiaxing City's intangible cultural heritage list. Information source: Jiaxing Library Information source: Jiaxing Library