Chinese cuisine has a long and storied history. China is a vast country with abundant products. After more than 3,000 years of historical precipitation, people in different regions of this rich land have used the geographical environment and human environment of different regions to interpret a cuisine with traditional flavors.
In the land of God, despite the fact that a hundred miles is different from the countryside, ten miles is different from the sound. But all of them have the saying "no chicken is a banquet", and the simple people have explored and discovered and created a wide range of chicken-based food.
This type of roast chicken is popular for its crispy but not rotten flavor and delicious taste. Next, let me introduce you to the roast chicken around the world, see if there is your hometown
1、Fu Li Ji roast chicken
Fuliji roast chicken is a traditional dish in Suzhou City, Anhui Province, named after the town of Fuli, where it is produced.
Fu Li Town is a town of water and water. It is a place where weeds are thick and swamps are everywhere. This unique geographical environment has attracted many pheasants to use this area as a habitat.
The local people catch these pheasants and cook them in more than ten tedious processes. The finished dish tastes briny and fragrant, and it also tastes soft and off the bone, fatty but not greasy.
Later, when the Beijing-Tianjin Railway ran through the town of Fuli, the local Fuli roast chicken also caught the express train and became a popular dish along the railroad line.
2、Henan Daokou roast chicken
Daokou roast chicken was first created by Henan's "Yi Xing Zhang" family roast chicken restaurant. It is known as the first chicken in China.
Originally, Daokou roast chicken was served to noble relatives as a medicinal dish. During the Shunzhi period of the Qing Dynasty, it spread to the people.
This roasted chicken is made of child chicken, and is stewed slowly with aged soup and dozens of herbs. The finished dish tastes very delicious and full of aroma. And the choice of child chicken as raw material tastes very soft and fresh. It really makes people look back and still salivate.
And this roast chicken is not only nutritious and delicious, but also a very nourishing and healthy cuisine. It is especially suitable for middle-aged and elderly people.
3、Texas steak chicken
Texas steak chicken must have been a must-have dish for train salesmen on the railway lines in the 20th century. It is also known nationwide because of the Shih-De Railway.
At that time, Texas steak chicken variety, a variety of methods of steak chicken hundred of competition. But there are always people in the fierce competition in the secretly feel, summarize the experience. Finally, the set of the great success of the Texas steak chicken came out of nowhere.
The new generation of steak chicken upholds the importance of Lu cuisine's exquisite fire. In particular, it puts a lot of effort into smothering, an aspect that was not previously given much attention.
The Texas steak chicken is light and elegant in appearance with various techniques, but tastes especially delicious through the bone marrow. Therefore, it also became a gift that people would buy when they passed through Texas by train to give to friends and relatives.
4、Zhuozishan smoked chicken
This smoked chicken was created by the rugged and bold people of Mongolia. They are not only good at making beef and sheep dishes, but they are also good at making dishes about chicken.
This dish is made with Zhuozi Mountain grass chicken, also known as red-feathered side chicken, which are all plump and tender and have a unique flavor.
Unlike other places where only brining is done, Zhuozishan smoked chicken is smoked as the name implies. It discards the flavor of brining and highlights the strange aroma of smoking.
This dish is smoked with sawdust and sugar, which makes the dish look red and shiny, and it tastes delicious.
Also known as yellow clay simmered chicken, it is a traditional dish in Changshu City, Jiangsu Province.
It is said to have been invented by a beggar, so it is also called chicken. It is made by putting fragrant onions into the belly of the chicken wrapped in lotus leaves and then smeared with yellow clay and simmered. Nowadays, the chicken simmered in yellow clay also inherits the delicate and light characteristics of Sous-vide cuisine, which is well loved by people.
It smells very fresh and fragrant because the chicken is wrapped in lotus leaves when it is prepared. It is a delicious way to get rid of heat and fire.
6、Changwu roast chicken
This dish originates from Changwu County, Shaanxi Province. It is an essential dish for local people's wedding and wedding banquets.
This dish is well known in the three Qin regions and has spread to all directions. It is simple and homely, made by pressing a whole chicken into a high stock and seasoning it with soy sauce and cooking oil to add color.
The finished dish looks bright and colorful, and tastes fatty but not greasy, fresh and salty.
Each of these roast chickens has its own characteristics, but they all bring a fierce collision of visual and taste sensations. They either focus on techniques, or advocate the original flavor, or the process is cumbersome. But they all bring the innovative fusion, high-end elegance and profoundness of Chinese cuisine to the fore.
It is the spirit of Chinese sons and daughters who are brave to explore and dare to innovate that has created these "Hundred Great Products".
After listening to the author's introduction, see how many people have eaten, there is no production from your hometown?