Green shell layer chicken garden

Three Gorges Qingfeng Mountain Black feather green shell layer chicken, also known as chicken, black chicken, black black chicken, is a natural black medicinal nourishing rare birds, precious and rare for our country's only surviving rare species. Its distinctive feature is "five black and one green", with black feathers, black skin, black bones, black meat, black organs and toes all black. The hens have compact feathers, crowns 5-6, great eyes, most of the ears are light green, the meat is deep and thin, the feathers are flaky, and the pods are thin and short. The adult hens weigh 1.1-1.4 kg. The rooster is strong, powerful and powerful, single-crown erect, dark purple, crown teeth 7-8, purple purplish leaves, neck feathers, tail feathers, pan-green and upturned, weighing 1.4-1.6 kilograms, body type is "V" type. Its red-crown egg production performance is high, producing 160-180 eggs per year. The ratio of green shell eggs is about 80% for large groups of commercial products. The chicken breed has a significantly higher ability than ordinary chickens to resist environmental changes and can be cultured both in the north and the south.

Green shell egg black chicken, produced by the natural green shell eggs natural green, egg yolk, color red, protein tender, fragrant egg, and the meat is tender, sweet and mellow, delicious, edible and ornamental value. Contains highly nutritious pharmaceuticals rich in protein, amino acids, vitamins A, D, E and calcium, iron, zinc and other nutrients needed by the body, its nutrient content is two or three times higher than that of ordinary chickens. The fat content is extremely low, and it is a pure natural high nutrient health food. For centuries, the chicken has been selected by the local people as a good supplement for women during their confinement and a good gift for relatives and friends.

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Air activated hand warmers contain cellulose, iron, water, activated carbon, vermiculite (water reservoir) and salt and produce heat from the exothermic oxidation of iron when exposed to air. They typically emit heat for 1 to 10 hours, although the heat given off rapidly diminishes after 1–2 hours.The oxygen molecules in the air react with iron, forming rust. Salt is often added to catalyze the process.


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