Papky

The day starts with five riders collecting dead chickens form the neighboring farms. A dead chicken cost 1 RMB and would be sold at 9 RMB after processing

The dead chicken is then taken a shed to be processed. Carcasses are just simply thrown on the dirty floor.

The chicken is chucked into boiling water in a big rusty wok and employees then start de-feathering the dead fowl. The pungent odour from the dead chicken is sometimes too overbearing even for the most experienced worker and thus making them vomit.

A discarded bath tub is then used to soak the dead chicken, perhaps to wash off feathers or other particles for the carcass. This process would only accelerated the decomposition process as the water used is contaminated.

Here we see an employee walking among the “so called” cleaned chicked which are now back on the floor and ready to be coloured.

And now presenting the mouth watering Charcoal Roasted Chicken! It’s no wonder why the H1N1 virus has spread so rapidly!