The Chi Tui System Pin Knot Agencies Let of this Chong works have at least wing leg and Soft osseous parts, the parts The Soft Gu Bu Department cladding what The wings leg Inner, and The wing Tui Bu Department Let have Zhi Open mouthfuls of Shao mono-, The wings leg Inner Bu And Xing Cheng You Open mouthfuls of holding parts communicated of With The, The holding part Inner Department Tian Let You Inner Stuffing Layer, Qie The Open Kou And are subject to Feng Closed using a sealing element, and using the different mouthfeel Bu Only of increase makes mouthfeel more rich in Layer times, and increases wing leg Duo Yuanization Wind tastes.本創作之翅腿製品結構設有至少翅腿部以及軟骨部,該軟骨部係部分包覆於該翅腿部內,而該翅腿部係設有至少一開口,該翅腿部內部並形成有與該開口相通之容置部,該容置部內係填設有內餡層,且該開口並利用一密封件加以封閉,藉以增加不同的口感,不僅使口感更富有層次,且增加翅腿多元化風味。
