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As noted, the sugar‑cane chicken and sugar‑cane goose have become daily attractions as soon as the market opens. Food connoisseurs and shoppers keep coming, and just standing in front of the stall you can smell the rich, savory aroma of the sugar‑cane chicken and goose. With dozens of sales each day, they are the market’s champions. The small stall sells only four main dishes—sugar‑cane chicken, sugar‑cane goose, salt‑water chicken, and salt‑water goose—plus some chicken offal, goose intestines, and bamboo‑shoot strips for customers to take home. Boss Yang says the sugar‑cane chicken and goose still sell best because their unique fragrance can be detected from far away. His technique for preparing the sugar‑cane chicken and goose involves selecting freshly slaughtered poultry, immediately boiling it in salt water to lock in the natural juices, and then placing it in a smoker with a second‑stage ash for smoking. With his experience and precise fire control, the chicken leg is never over‑cooked or split, preventing juice loss. Once customers order, the service staff slices and boxes the dish, and the delicious sugar‑cane chicken and goose are served.