Today, I would like to share with you a delicacy - chicken wings. I remember the late foodie Mr. Tang Lusun tasted that his cook Liu Wenbin was good at roasting chicken wings, and his craftsmanship was unmatched. His dish is to remove the whole bone of the fat old hen, and the chicken wings and chicken legs are interlaced in the chicken belly wall, and the hollowed out chicken belly is stuffed with small pursed wings simmered with abalone, ham and scallops, and sewn with fine kelp silk to avoid leaking juice and reducing taste. Then add the chicken broth that has been soaked in oil and simmer slowly over low heat for more than an hour. Finally, it is served with a round porcelain drum, the appearance is "like a round of big moon", and the taste is "steaming, mellow and positive, and the fern is not greasy". Although I didn't have the opportunity to kiss it, but when I thought about it, I didn't feel the tears pouring from my cheeks.
And Mr. Han Zishi, a famous jiangsu resident who was fortunate to eat this delicious food, was amazed after tasting it. When I heard the dish called chicken wrapped wings, I thought the name was indecent. At that time, it was the Mid-Autumn Festival, and random associations were made, so they said in front of everyone: "This dish is recommended for dinner, like Ou Bo Su Luo, it is better to call it Qianli Chanjuan!" After the guests at the same table listened, they all applauded. As soon as this dish was questioned by celebrities, it was immediately "worth ten times" and became popular in the Huai River Valley and became a famous dish in Yangzhen.
At that time, after Tang Lusun personally instructed and visited the Shenzhou special chef, Qiyu Zhang Beihe began to imitate this dish and obtained its true essence. However, his ideas are not the same as those of the commonplace and he is a maverick, in order to be different, he has spent a lot of effort on the filling of the chicken belly to improve, and finally become a proud masterpiece, which is valued by the forest. It is said that Mr. Yun Gaoyang is the most fond of this taste, and often chopsticks are not stopped. He is also ingenious, and he loves to cook the remains with chain fish heads, the aroma is rich and mellow, and the entrance is gone, and every sigh is unparalleled in the world.
Zhang's method, after the whole chicken is dismantled, is filled with shelled nine holes (occasionally cut into pieces of fresh abalone), small purse wings, dried scallops, ham, willow pine mushroom umbrella (or enoki mushroom head), etc., which not only enriches the content, but also makes the various flavors merge into one; in terms of sewing silk, the kelp silk is discarded and the dried courgette shredded is picked instead of boiling. As for cooking, it is particularly laborious, it is first boiled over high heat, and then steamed for six hours over low heat until it is completely human. Different from the predecessors, it was directly embedded in the name of the store, called "General Play Phoenix".
Later, I tasted this world twice. The dish is held up in a porcelain bowl, like a bright moon, and the original chicken is placed in the middle, and the shape is vivid. Drink the rich broth first, then taste the treasure in the belly, and finally eat the boneless chicken. The soup is moist and palatable, the meat is plump and delicate, and its taste is so fresh that it is really extraordinary. Being able to make according to the ancient method and maintain the original flavor is an extraordinary master; the ancient method is new and better, which shows extraordinary craftsmanship. It can be seen that innovation is by no means random, it should have basic kung fu; if there is no solid foundation, it is just a flower in the fog and a moon in the water, everything is not true, but it will make people laugh.