<h1 class="pgc-h-arrow-right" > travel all over the world, see food culture, today to share with you the story of "Qingping Chicken" in Qingping Hotel. </h1>
In 1964, Comrade Tao Zhu asked that Guangzhou's Qingping Road be made a "food street" and that a restaurant be fixed to specialize in chicken dishes. At that time, Qingping Hotel had more than 50 seats, and its chicken dishes included more than ten varieties of white cut chicken, fried chicken, steamed chicken, one chicken and three flavors, among which the skin of white cut chicken was smooth and smooth, which became a famous dish at that time. Therefore, when people mention Qingping Hotel, they all praise its chicken dishes, and "Qingping Chicken" is also named after it. However, at that time, "Qingping chicken" actually referred to generally, not a specific breed.
At the beginning of 1981, the Qingping Hotel was expanded from a bungalow to a three-story building, and the number of seats increased to more than 200. It decided to create a breed with a unique flavor and then named it "Kiyohei Chicken". The manager of the store, Shao Gan, the cook Wang Yuan, and others considered the store's white cut chicken skin and smooth meat; the steamed chicken tasted through the bone marrow, and decided to combine the characteristics of the two.
They developed a special white brine to replace the clear soup, use the original chicken soup instead of cold water, using the traditional process of making white cut chicken, and finally tried to make a famous dish with smooth skin and smooth meat and chicken bones. This dish is now "Qingping Chicken".
Some people think that "Qingping chicken" is a white cut chicken, which is a misunderstanding. "Qingping chicken" has the characteristics of white cut chicken, but the chicken bones of white cut chicken have no taste, while "Qingping chicken" even has a scent of bone marrow, and the difference lies in this.
After the advent of "Qingping Chicken", it attracted more and more diners, and in order to ensure the quality, the store made great efforts.
In the summer of 1982, Qingyuan County, Guangdong Province, was hit by a huge flood, and qingyuan chickens were sharply reduced.
At this time, many chicken vendors said that they would provide farmer chickens from Conghua, Huaxian, Zengcheng, Gaoyao and other places to Qingping Hotel at special prices. The manager was unmoved. He said that one of the reasons why "Qingping Chicken" is high in value is that it is made of pure Qingyuan chicken. Replacing it with other chicken breeds is bound to reduce the quality, which is undoubtedly a self-demolition signboard, and it must not be done in this way. Manager Shao Gan was willing to suffer losses and picked out the hybrid chickens mixed in the Qingyuan chicken, thus ensuring the purity of the chicken body of the "Qingping Chicken".
In 1983, the supply of Qingping chickens returned to normal, and the daily sales of "Qingping chickens" rose from 60 to 70 to more than 100. Unexpectedly, the staff of the slaughtered chicken coveted convenience, and slaughtered all the chickens supplied in the morning, half of which was made, half of which was put into the refrigerator, and left to be made in the afternoon, violating the requirements of the slaughter and production, resulting in poor umami taste of the "Qingping chicken" cooked in the afternoon. When the manager found out, he immediately took measures to correct it and preserved the quality.
Soon, the manager learned from diners that the taste of "Qingping chicken" was not uniform enough, and the intensity was uneven. He immediately went to cook, studied with the cooking master Wang Yuan, and finally found out the reason for the uneven taste of "Qingping Chicken". Originally, it was the ingredients when the chicken was soaked, so the chicken that was first soaked tasted too strong, and the chicken that was soaked later tasted too light. So they put down the ingredients in batches to make the "Qingping chicken" taste consistent with each batch.
After this, the store established a cooking system from chicken selection, slaughtering chicken to soaking chicken to ensure the quality of "Qingping chicken". Now, the reputation of "Qingping Chicken" has become well-known in Hong Kong and Macao. The average daily sales volume reached more than 800, ranking first in the catering industry in Guangzhou.
The reputation of "Qingping Chicken" is getting higher and higher, and many Hong Kong and Macao people and overseas Chinese who return to Sui to visit relatives and travel have flocked to taste its unique flavor. One day, a Hong Kong guest came and asked for a plate of Qingping chicken", but he was not in a hurry to eat, but first looked at the skin color of the chicken, and then used chopsticks to block the chicken skin to see if the skin and meat were separated, and then turned over to carefully observe the viscosity of meat and bone. I observed this for a while before slowly chewing on the taste. It turned out that he was in the chicken industry and studied chicken dishes cooking techniques in Hong Kong, and he ate a plate, added another plate, and observed the same. After eating the second plate of chicken, he told his relatives and friends who came with him that he had been to Southeast Asia, Taiwan, Macao and other places many times, and everywhere he went, he had to taste the famous local chicken dishes. In the past, he thought that Singapore RuiJi white cut chicken in Southeast Asia and other places can be regarded as second to none, but this time after tasting "Qingping Chicken", compared from the skin color, meat quality, umami taste, original taste and bone taste of the chicken, I think that "Qingping Chicken" is better and has a more unique flavor. Taxis and overseas Chinese come to the province to taste its unique flavor.
Once again, a young man dressed in overseas fashion accompanied by relatives and friends went to the Qingping Hotel to taste "Qingping Chicken". While eating, he asked the waiter about the preparation method of this chicken, and the waiter saw that he asked so seriously, so he asked the manager to introduce him.
It turned out that this young man was opening a restaurant in New York, USA, and he came back to visit his relatives, and heard that the "Qingping Chicken" of the Qingping Hotel was very famous, so he came to "explore the secrets". He frankly said to the manager: "Qingping chicken" is really delicious, but unfortunately New York can not make this kind of food. Otherwise, it will be like Peking duck, which is very popular in the United States, and he quietly pleaded with the manager to teach him the cooking techniques of "Qingping Chicken", and he was willing to pay a heavy sum of money to the Qingping Hotel as a reward.
Listening to the young man's request, the manager explained that "Qingping Chicken" is cooked from a specific breeder, Shijiao short-legged chicken in Qingyuan County, Guangdong Province, and if it is replaced with other chicken breeds, it will lose its existing flavor. He also said: In the catering industry, we must not blindly imitate foreign famous foods; on the contrary, we should closely combine local food resources and residents' tastes to innovate food varieties. Then, the manager introduced the Guangzhou people's evaluation of chicken and the creation of "Qingping Chicken" to the guests, which made the guests feel very satisfied.