The Shanghainese kind of white cut chicken prefers "triple yellow" chickens with yellow beaks, skin, and feet. It is closely tied to the Xiao Shaoxing Restaurant (小紹興, 小绍兴, "Xiǎoshàoxīng", "Little Shaoxing") on Yunnan Road near People's Square. Zhang Runniu was a 16-year-old boy who left his home in Shaoxing during the Second World War. He worked hard for a few years and then bought his own small shop in 1943. His kind of poached chicken became famous in the city: his restaurant remains open today and its favorite dish is copied in other restaurants and kitchens around the city. His yellow chickens are grown using a special set of food on farms in Pudong's Nanhui area. The dish can be so rare that blood still comes from the bones in the chicken after cooking and cooling. More people like the cool chicken during the hot summer, but many stayed away from it during the 2013 bird flu scare.