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The cart is crowded with 20 to 30 kinds of braised foods, shimmering with the fragrance and luster of caramel sauce under the lighting; a small, not very bright acrylic sign still attracts customers queuing around the stall, circling again and again. The secret recipe, braised over low heat, is used to braise chicken wings, chicken feet, blood cakes, and sweet radish, and has been sold for over 60 years. The signature chicken feet come in two varieties: broiler chicken and native chicken. Because they are so popular, they are not mixed with other braised foods but are instead placed in separate large bags nearby for customers to take themselves. Native chicken feet are larger, with more elastic skin, meat, and tendons. The sauce is dark and rich, but fortunately, it does not mask the natural sweetness and freshness of the ingredients. The skin is chewy, the meat is tender and elastic, and even the bones are fragrant. They are only available for takeout, and come with pickled mustard greens, adding more flavor.