In the days leading up to Lunar New Year 2026, as the spring atmosphere begins to spread across every road, Quảng Yên becomes busier than ever. This is the time when “cầu” chicken farms enter their most important stage: selecting the finest birds to meet the gifting and dining demand of markets both inside and outside the province.
“CẦU” CHICKEN – THE CULINARY AND CULTURAL ESSENCE OF QUẢNG YÊN
“Cầu” chicken is actually the local name for capons. For a long time, this type of chicken has become a distinctive product, closely associated with worship customs and the cultural life of the people of Quảng Yên during festivals and Lunar New Year. Not only a dish, “cầu” chicken also symbolizes abundance, good fortune, and the sincere devotion offered to ancestors.
AN ELABORATE REARING PROCESS: THE SECRET TO QUALITY
Unlike mass poultry farming, raising “cầu” chickens requires meticulousness and patience. According to long-time farmers such as Mr. Nguyễn Văn Phú’s family (Hương Long area) and Mr. Lê Văn Nguyên (Đỉnh Đồng area), the process of producing a standard “cầu” chicken takes nearly a year:
- Breed selection: Starting from the second lunar month, the healthiest and largest chickens are specially selected.
- Caponization technique: When the chickens are 80–90 days old (just beginning to crow), the farmer performs caponization. This is a key step requiring precise skill so the chickens recover quickly and develop evenly.
- Nutrition regimen: In addition to feed, the chickens are supplemented with corn, rice, and natural foods to produce firm meat, golden skin, and glossy feathers.
- Hygiene and disease prevention: “Cầu” chickens have strict requirements for their living environment. The coop must always be dry, well-ventilated, and vaccination schedules must be strictly followed to ensure the flock’s health.
ECONOMIC VALUE AND OCOP BRANDING
With a market weight of 5–6 kg per bird, “cầu” chicken currently sells for between 180,000 and 200,000 VND/kg. Thanks to its rich, sweet meat, moderate fat content, and delightfully crisp skin, this product is always in short supply at the end of the year.
Currently, Quảng Yên commune has a total flock of around 3,000 birds. The locality is also actively encouraging residents to cooperate in production, build a collective brand, and move toward standardizing the OCOP product. Professionalizing the rearing process not only increases economic value but also helps the hometown specialty reach higher-end markets.
Quảng Yên’s “cầu” chicken is not merely a specialty dish; it is also the crystallization of labor and a beautiful traditional culture that must be preserved and promoted.
Mộc Lâm
Source: Phú Thọ Newspaper
