What part does the lantern refer to?

Lantern is a combination of chicken ovaries and unhatched eggs, not a single part.

It is because a whole string of eggs slides up and looks like lanterns that they are named lanterns. When eating, put a whole egg yolk in your mouth and squeeze it slightly, then you can feel the liquid egg yolk flowing out of the Explosicum. After eating the yolk, you can roll down the whole ovary, and the meat with strong elasticity tastes more delicious when chewed in your mouth.

When the lantern is eaten in your mouth, the egg liquid will burst in your mouth instantly, giving you the feeling of Explosicum, and the taste is very special. Lantern is a way of eating barbecue from Japan, and many people like to eat it as an appetizer. Lanterns can also be matched with other barbecue sauce ingredients according to personal taste preferences, and the taste will be more abundant.

Lanterns are one of the ingredients of Japanese barbecued birds.

As early as heian period to Edo period, there were records of burning birds. The earliest roasted birds did use birds as ingredients, such as quail, pheasant and sparrow, which were all used for roasting. Nowadays, most of the bird-burning shops only focus on making mutton skewers with chicken, cutting the edible parts of various parts of chicken into the size of convenient entrance, and finally stringing them together and roasting them on charcoal fire.

"Roasted bird" is a kind of harmonious food. Slice chicken, string it on a thin bamboo stick, dip it in soy sauce, sugar, cooking wine, etc. So as to obtain a flavor juice and bake it on fire. Chicken or pig viscera is also a useful raw material, but it is traditionally called roast bird, which is cheap and many people like it as an appetizer.