Recently, the rain has been long, the temperature has dropped a lot, and it is really necessary to use liquor to warm up. Shout on three or five friends, and then buy half a barrel chicken to accompany the wine, a mouthful of liquor, a mouthful of barrel chicken, and tendons and soft, meat aroma and large material aroma mixed, simple and not simple, endless aftertaste.
The most famous person for making bucket chicken is Ma Yuxing in Kaifeng, Henan, and large and small stores have opened all over Zhengzhou. However, in the western suburbs, Fan Jie's bucket chicken has also been operating for nearly twenty years, and Fan Jie has inadvertently touched the practice of bucket chicken since 92 years, and has been operating for so many years.
Buy half of it, no more than forty yuan, the cost performance is still OK. Packed home, hurried to the plate, only to see the chicken was cut into strips, thin strips. This way it will be easier to chew. Whether the bucket chicken is delicious or not depends on the strength and aroma. Cut into small pieces like this, it is easier to chew, and the more you chew, the more flavorful.
The golden color of the chicken skin makes people's fingers move, and the saliva in the mouth can't help but swallow, and quickly use chopsticks to pick up a piece of meat, salty and fragrant, full of taste. The chicken is soft and rotten without losing its chewiness, and then take a sip of wine, chew slowly, and exhale.
The overall taste of this bucket chicken is salty, full of flavor, strong meat, mellow and thick without losing lightness.
The appearance of the chicken in the brine bucket is golden and brilliant, the meat is full of greasy to eat, the meat is rotten and crisp, the sweetness is salty, and the more you chew, the more delicious it is. A sip of meat, a sip of wine, instantly dispelled the chill of recent days.