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Texture Characteristics • Crisp outside, tender inside: The high-temperature flame quickly sears the surface of the meat, coagulating and caramelizing the surface proteins in a short time to form a crispy, charred outer layer. Meanwhile, the inner meat remains tender and juicy, avoiding dryness caused by prolonged heating. • Distinct texture layers: The concentrated high heat of the flame makes the surface of the meat shrink rapidly, creating a clear textural contrast with the interior. When chewing, you first feel the crispy outer skin, then the tender inside, resulting in a rich texture. Flavor Characteristics • Rich charred aroma: High-temperature grilling triggers the Maillard reaction in the chicken itself, producing a unique charred flavor. At the same time, it reduces excessive moisture loss, retaining the original umami of the chicken.