They used two roosters, and a rabbit and cut them into different slices. The meat was marinated with seasoning for the grill.
They even marinated wings, chickens' stomachs and feet, so everyone was able to have a portion each.
They picked several three-finger wide crucian carps for marination as well.
There were a few quibs as well added in.
Apart from the meat dishes, they also prepared a few vegetables, including fresh shiitake mushrooms, leeks, winter bamboo shoot slices, winter melon slices, pumpkin slices, yam slices, Chinese cabbages, etc.
To avoid the grill getting too oily, they chopped the roosters and pigeons into four big dices and marinated them with ginger and cooked wine for porridge.
Qiao Xuan made the seasoning. In the evening, they started the fire for the grill.
