The head, wings, behind, and feet of the chicken or duck were "the four points of gold," which had to be left until the fifth day of the new year before being consumed.
這道年菜中的大菜被稱為「機運年年」，全雞或鴨的頭、翅膀、屁股、腳等四個部位是「四點金」，一直要留到初五以後才能食用。