The chicken is a local fine chicken breed that was cultivated by the masses in the northern mountainous area of ​​Guyuan (now Pengyang County, Jiaoyu, Luojing, Xiaotun, etc.) during the long-term feeding process. The chicken has the advantages of resistance to rough feeding, grazing, strong resistance, and delicious meat, and has been favored by the local people. The quality of the chicken is rich and fragrant, which is comparable to the current high-quality yellow feather broiler in Hong Kong and Macao.

It is understood that the chicken is the "Guyuan chicken" recorded in the "Chinese Poultry". The chicken is a local fine breed that has been cultivated for a long time. The breeding cycle is long. During the day, the mountain forest is stocked, and grass and insects are eaten. In the evening, the original grain such as corn was replenished without any supplementary feed. In 2007, it was certified as a pollution-free green food by the Agricultural Product Quality and Safety Center of the Ministry of Agriculture. In recent years, Pengyang has promoted the development of the chicken breeding industry in the way of leading enterprises, and boosted local farmers to get rid of poverty and increase income.

Technical requirements for the quality of the chickens First, the variety of Jingyuan chicken (black chicken group) Second, the environment requires ample forest grassland, barren hill grassland or suitable grazing cropland around the breeding ground, water supply is sufficient. Third, feeding management 1. Feeding method: "stocking + supplementary feeding" feeding method. 2. Stocking density: the amount of stocking per mu in the forest and barren hills is ≤80, and the stocking time is ≥3 months. Fourth, feed requirements Green feed: put the pastures natural growth and artificial cultivation of alfalfa and other pastures. Concentrates: corn, buckwheat, cereals, wheat, flax cakes, etc. produced by farmers. Five, 150 to 180 days old, cock weight 2 to 3 kg, hen 1.75 to 2.0 kg. 6. Slaughtering and Processing 1. Chicken source: Healthy live chickens from the protected area that meet the requirements of items 1 to 5 above. 2. Processing process: quarantine → slaughter → hair removal → laparotomy → finishing viscera → cleaning carcass → sterilization → packaging → quick freezing → cold storage. 3. Key process requirements: (1) Processing: from live chicken slaughtering and processing to product packaging into the cold storage time of no more than 3 hours. (2) Hair removal: The scalding water temperature is 63 to 65 ° C for 2 minutes. (3) Quick freezing: The temperature in the quick freezing room is controlled at -30 °C, and the quick freezing time is 6-8 hours. (4) Refrigeration temperature -18 ° C, refrigeration period ≤ 1 year. Seven, quality characteristics 1. Sensory characteristics: live chicken: white feathers, black ear, crown, foot cyan. The adult cock's head and neck are lifted, the tail feathers are towering, and the chest is developed. The hen's head is small and delicate, and the back is wide and round. White strip chicken: The skin is blue-black, shiny, with clear texture, tender meat and delicious meat. 2. Physical and chemical indicators of chicken: live chicken: 2 to 3 kg of body weight cock, 1.75 to 2.0 kg of hen. White striped chicken: protein ≥ 22.40%, fat ≤ 2.1%. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements are in line with relevant national regulations.

Apply to：
Producers within the scope of the chicken production area may submit an application to the Pengyang County Market Supervision Administration for the use of the \"Special Mark for Geographical Indication Products\", which shall be reviewed by the Quality and Technical Supervision Bureau of Ningxia Hui Autonomous Region and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing agency for the chicken is selected by the Quality and Technical Supervision Bureau of Ningxia Hui Autonomous Region in the testing institutions that meet the qualification requirements.