The head of the Milin Tibetan chicken is beautiful, the shape is mostly black, the body is light and small, the shape is compact, the temperament is lively, the combativeness is strong, it is good at flying, the perennial perched on the beam of the livestock circle, or lying in the woods next to the house, in the Semi-wild stocking status. The meat is reddish and has the characteristics of low fat, high protein and high calcium and phosphorus content in the bone.

Tibetan chicken farming is mainly based on mass casualties in Milin County. At the end of 2016, the number of Tibetan chickens in the county reached 21,191, and the output value reached 3.5 million yuan, which led to the increase of 416 households with 1,667 people in the county, and the per capita annual net income reached 1,200 yuan. In the first half of 2017, the number of Tibetan chickens in the county reached 22,000. At present, there are two cooperative cooperatives with large scale of Tibetan chicken breeding in Milin County, which are distributed in the Nanglong Village Tibetan Chicken Breeding Cooperative of the Cannes Township and the Tibetan Chicken Breeding Base of the Nanyi Township. Non-polluted product identification certification.

Technical requirements for quality of Milin Tibetan chicken 1. Variety of Tibetan chicken. Second, the breeding environment is 1,500 to 3,500 meters above sea level, with a distribution of natural shrub land and grassland. Third, feeding management 1. Feeding methods: the pasture growing season feeding, the dry grass season anti-grazing and supplementary feeding combined feeding. 2. Feed: Feed the full-price compound feed during the brooding period. The main stage of the breeding period is natural grass, supplemented with local barley, wheat and corn. 3. Out of range: 240 to 270 days old, cock weight 1.0 to 1.5 kg, hen weight 0.75 to 1.0 kg. 4. Environmental and safety requirements: Feeding environment, prevention and control of epidemic diseases must implement relevant state regulations and must not pollute the environment. 4. Technical Regulations for Slaughter 1. Chicken source: Healthy chickens from the scope of production that meet the above requirements. 2. Key process of slaughter: Waiting: Retreat on an empty stomach for more than 2 hours. 3. Pre-cooling: Rinse in cold water for 5 to 10 minutes and air-cool for 40 minutes. V. Quality Features 1. Sensory characteristics: Living chicken: small and well-proportioned, head-tailed, wing-wing and tail-feather. The cock's crown is erect, with 4 to 6 crowns. The hen's crown is small and slightly distorted; black or flesh-colored. White strip chicken: the skin is light yellow, smooth and moist, the muscles are full and elastic, the epidermis and muscle cut surface are shiny, the muscles are bright red, the meat is delicious and elastic. 2. Physical and chemical indicators: live chicken: cock weight cock weight 1.0 to 1.5kg, hen weight 0.75 to 1.0kg. White striped chicken: 胴 weight 0.5 to 1.25 kg, crude protein content ≥ 20%, crude fat content ≤ 9%. 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 production area of ​​Mirin Tibetan Chicken may submit an application to the Quality and Technical Supervision Bureau of Linzhi City of Tibet Autonomous Region for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Quality and Technical Supervision Bureau of the Tibet Autonomous Region and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. . The testing organization of the Milin Tibetan Chicken is selected by the Quality and Technical Supervision Bureau of the Tibet Autonomous Region in the testing institutions that meet the qualification requirements.