砂锅掀盖的瞬间，白雾裹挟着焦香腾空而起，琥珀色的酱汁在滚烫的砂锅里咕嘟冒泡。斩件三黄鸡在高温中微微蜷曲，金黄鸡皮上挂着晶亮的蜜色酱汁，青红椒与沙姜片在油花间载沉载浮。

粗陶砂锅壁残留着火焰舔舐的焦痕，滚烫的锅气将葱段激出噼啪轻响，蒜瓣早已熬成金黄的云朵，将二十年陈皮的老香揉进每一丝肌理。当筷子戳破酥烂的鸡腿肉时，褐色的肉汁便混着豉香与米酒的清甜，在砂锅底积成鲜味的小湖泊。

The moment the casserole lid is lifted, white steam rises up with a caramelized aroma, and amber-colored sauce bubbles in the hot casserole. The sliced three-yellow chicken curls slightly in the high heat, with golden skin dripping with crystal-clear honey-colored sauce, and green and red peppers and shaved ginger floating in the oil. The rough ceramic casserole wall bears the scorch marks of the flame, and the hot steam makes the scallion sections crackle. The garlic cloves have already boiled into golden clouds, infusing every fiber with the aged aroma of twenty-year-old dried orange peel. When chopsticks pierce the crispy and tender chicken thigh meat, the brown gravy mixes with the soybean paste aroma and the sweetness of rice wine, forming a small lake of freshness at the bottom of the casserole.