The traditional production technique of Daokou roast chicken is an intangible cultural heritage project at the Fangshan District level. The traditional production technique of Beijing "Renshengju" Daokou roast chicken originated from Daokou Town, Hua County, Henan Province. The town is an important military and transportation hub at the junction of Hebei, Shandong and Henan provinces. Beijing Renshengju Daokou roast chicken inherits the ingot shape of Hua County Daokou roast chicken. After frying and braising, the skin is golden, so it is called Yuanbao chicken, which fits the meaning of Chinese traditional culture. "Yixing Zhang" Daokou roast chicken has a history of 350 years. The "Hua County Chronicles" records that it began in the 18th year of Shunzhi in the Qing Dynasty (1661). In the 52nd year of Qianlong (1787), Zhang Bing, a descendant of the Zhang family, inherited the "eight ingredients plus old soup" technique of Liu Yi, the imperial chef of the Qing Palace, and changed his name to "Yixing Zhang". Since then, "Yi" has been the ancestral precept. Emperor Jiaqing passed through the waterway Daokou during his southern tour. He was awakened by the strange fragrance and praised it as "the freshest in the world" after eating. Since then, Daokou roast chicken has become famous. Since 1983, more than a dozen provinces and cities across the country have sent people to learn the skills of making Daokou roast chicken, and then set up "Yixing Zhang" Daokou roast chicken stores in Hepingli, Dongcheng District, Beijing and Liangxiang, Fangshan. The skills of making Daokou roast chicken of "Renshengju" adhere to the ancient motto of "eight ingredients and old soup for fragrant roast chicken" for 300 years. The sales pay attention to packaging and hygiene. In the late Qing Dynasty, food boxes were used for door-to-door delivery or delivery on ships, and gifts were wrapped in cattail bags, with 4 to 8 chickens per package and covered with red paper. The "two-tear and five-stroke" sales method was also adopted. After Zhang Bing, four generations and 120 years later, a set of process standards for each process from chicken selection, slaughtering, dehairing to frying, boiling chicken, shaping, and coloring were explored, which were meticulously followed by generations. In 2012, Daokou Roast Chicken Beijing Renshengju invested more than 30 million yuan in Fangshan District to build the second factory in Beijing. Beijing Shengju Xuande Trading Co., Ltd. laid a solid foundation for the promotion and development of Daokou roast chicken culture.