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Tibetan Chicken

Tibetan chicken, grown at an elevation of 3,200 to 4,000 m above the plateau, is the No.1 variety of the poultry industry in the high altitude region of Tibet, and can well adapt to the cold climate of the plateau.

Tibetan chickens are raised freely, inhabiting the beam of corral at night or the woods by the house, foraging and living on the plateau, drinking snow mountain mineral water, foraging for all kinds of jungle worms and precious herbs, sometimes eating cordyceps, snow lotus, and other precious herbs, naturally, Tibetan chicken tastes delicious, and have high nutritional value and beauty effects and can also improve immunity.    

Some people have described the Tibetan Chicken as "Prairie chicken's nature, black bone chicken's nutrition, guinea fowl's exquisiteness, absorbing all of the essence, the backbone of the world bred on Mount Qomolangma in the chicken industry.


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