我們在超市裡能買到的基本上是肉雞，這種雞肥大鬆軟，卻少了幾分雞味。現在集貿市場上買活雞都可代為宰殺，我們只要挑選好，就能隨時吃到鮮美的雞肉了。

What we can buy in the supermarket is basically broiler， which is fat and soft， but has a little less chicken flavor。 Now the market can buy live chicken for slaughter， as long as we choose well， we can eat delicious chicken at any time。

挑選健康的雞：健康的雞，精神活波，羽毛緊密而油潤；眼睛有神、靈活，眼球充滿整個眼窩；冠與肉髯顏色鮮紅，冠挺直，肉髯柔軟；兩翅緊貼身體，毛有光澤；爪壯有力，行動自如。病雞則沒有以上特徵。有的雞用手摸雞胸和嗉囊感覺臌脹有氣體或積食發硬；站立不穩都是不可買的。

Choose healthy chickens： healthy chickens， spiritual waves， feathers close and oily； eyes are bright， flexible， eyes full of the entire eye socket； crown and mustache color bright red， crown straight， soft beard； wings close to the body， shiny hair； strong claws， free movement。 Diseased chickens do not have the above characteristics。 Some chickens feel swollen， gassy or hard by touching their breasts and pouches with their hands； standing unsteadily is not affordable。

挑選嫩雞：識別雞的老嫩主要看雞腳：腳掌皮薄，無僵硬現象；腳尖磨損少；腳腕間的突出物短的是嫩雞。挑選散養雞：我們做雞湯都愛用散養雞（也稱柴雞、草雞、土雞，即農家養的雞），識別的方法可以看腳：散養雞的腳爪細而尖長，粗糙有力；而圈養雞腳短、爪粗、圓而肉後。

Selection of tender chickens： The identification of chicken‘s tenderness mainly depends on the chicken feet： thin skin on the soles of the feet， no stiffness； less wear on the tips of the feet； short protrusions between the wrists are tender chickens。 Selection of free-range chickens： We like to make chicken soup with free-range chickens （also known as firewood chickens， grass chickens， local chickens， that is， farm chickens）， the identification method can see the feet： free-range chickens’feet are thin and pointed， rough and strong； while captive chickens‘ feet are short， thick， round and meat behind。

識別活宰和死宰：如果購買已經宰殺好的雞，需要注意是否是雞死後再宰殺的：如果屠宰刀口不平整，放血良好的是活雞屠宰；刀口平整，甚至無刀口，放血不好，有殘血，血呈暗紅色，則可認定它是死後屠宰的雞。識別注水雞：如果發現雞的翅膀後面有紅針點，周圍呈黑色，肯定是注水雞；如果用手掐雞的皮層，明顯感覺打滑，也一定是注過水的。

Identify live slaughter and dead slaughter： If you buy a chicken that has been slaughtered， you need to pay attention to whether it is slaughtered after death： if the slaughter knife edge is uneven， the good bloodletting is live chicken slaughter； if the knife edge is smooth， or even no knife edge， bloodletting is not good， there is residual blood， blood is dark red， it can be identified as a chicken slaughtered after death。 Identify waterfowl： If there are red needles behind the wings and the surrounding area is black， it must be waterfowl； if you pinch the cortex of the chicken with your hand， it will feel slippery obviously， it must have been watered。