A feast for the eyes
Yangtze Evening News Network, April 25 (Correspondent Xu Qingqing, Ge Jiaxin, Reporter Chen Yong) The meat is tender and the bones are crispy and melt in the mouth, and the color and flavor are beautiful. On the 24th, the final of the first 2024 "Luyuan Royal Family Called Flower Chicken" Innovation Production Competition hosted by the School of Tourism and Culinary Science of Yangzhou University came to an end. This time, a total of 15 participating teams fought their way out of the encirclement in the preliminary round, and more than 60 contestants showed their talents, cooking heavy "pepper pepper chicken", health "tea chicken", Cantonese "Qiankun chicken", Korean "miso chicken" and other varieties, which are dizzying.
"Sweet Flowers" stuffed chicken
Called Hua Chicken is included in the "Jiangsu Recipe" and "Chinese Famous Recipe", which is a famous dish in the south of the Yangtze River that has been passed down for hundreds of years. According to legend, in ancient times, there was a flower in Changshu, Suzhou, the chicken wrapped in lotus leaves was covered with yellow mud, smoked and roasted in the fire, and the chicken was cooked by the mud, and the mud shell was peeled off, revealing the fragrant chicken, so it was also called the flower chicken. When eating this dish, knock open the mud shell, the house is full of fragrance, the entrance is crispy and fat, and the mouth is full of fragrance.
Assorted chicken with tea flavor
At the competition site, the contestants competed fiercely, from pickling, smearing, to wrapping, baking, and unsealing, and the ingenuity was made, and the aroma was overflowing. Some teams are ingenious in the pickling seasoning, using red wine to pickle, adding a hint of wine fragrance to the fragrance of lotus leaves, refreshing people's hearts; some teams use unique ingredients in wrapping raw materials, replacing mud with puff pastry, naan and other forms, and making the shape into the appearance of milk bread, which is very ornamental; the Korean student team also integrates Korean ginseng chicken soup into the production of called flower chicken, enjoying the delicious taste in the collision of food culture.
On-site scoring
At the display site, the steaming flower chicken exudes a charming fragrance. With a single bite, the flavor blooms on the tip of the tongue, the crispy crust is intertwined with the tender chicken, and every bite is a wonderful taste journey. Xu Yongqing, the fifth-generation descendant of Luyuan called Hua Chicken, said that Hua Chicken is a famous dish with a long history, is a representative of traditional food, and its production method fully reflects the traditional food culture and cooking skills of the mainland.
Proofread by Xu Heng