The status of chicken in Chinese cuisine should bear the brunt of it, and the so-called chicken is not a table. Whether it's a daily dish or a feast for guests, chicken is an important ingredient. I am the land of China, the land is vast. East, west, south, north and south, customs and customs are not the same. Reflected in the cooking method of chicken, it is also leafy and blooming everywhere. Let's start with the eight major cuisines, peeping leopards in the tube.
The first to appear is Texas Grilled Chicken, a Texas not the Texas state where poker is played, but the de zhou city that eats donkey meat and burns it. As the only northern representative of the eight major cuisines, Lu cuisine, Texas grilled chicken is also considered to be a heavyweight top player. The selection of grilled chicken, in general, is that the male should be young and thin (weighing about two pounds), the mother should not have children, slaughtered clean after sugar, fried in oil until golden brown, and then add spices to burn, small heat, in fact, is the practice of roasting chicken. Why is it called grilled chicken, because its spiced bones are deboned, so it is called grilled chicken.
Because the Texas grilled chicken was favored by the emperor as early as the Qianlong period and became a royal tribute, it has the reputation of "the first chicken in the world". So it's early to be famous, and it's the same with being a chicken.
The next appearance is the Cantonese player white cut chicken, and the appearance rate of white cut chicken in Cantonese cuisine is still relatively high. The selection of white cut chicken is also based on about two pounds of rooster (it seems that no matter what species, too fat will be discriminated against), the main point of production is three boils and three mentions, that is, after cooking, then lifted up and soaked in ice water, so repeat three times before fully cooked. The advantage of this is that the skin (GDP) of the chicken is crisp and tender. The white cut chicken itself has a light taste and needs to be eaten with a dipping sauce.
The third person to appear is the Sichuan cuisine delegation, why the delegation? Because Sichuan cuisine sent four contestants: saliva chicken, spicy chicken, Kung Pao chicken, Chongqing roast chicken. Students may have opinions, other cuisines have only sent one player, why can you send four Sichuan cuisine? This is because Sichuan cuisine does not have a very representative chicken like Texas grilled chicken or Guangdong white cut chicken, only send one fear can not convince the public, then you have me have all of it.
The spit chicken should be regarded as a close relative of the white cut chicken, which may have been brought by the two Guangzhou immigrants when the lake filled Sichuan, and then integrated with the local taste. The previous practices are similar to white cut chicken, the difference is mainly in the dipping water seasoning. Red oil is the soul of the saliva chicken dip, which is clearly distinguished from the salty and sweet white cut chicken.
Spicy chicken is the ultimate embodiment of the Sichuan people's pursuit of spicy in chicken. Chicken has always been a fresh and tender word, and spicy chicken perfectly avoids these two elements and takes the spicy route. Chicken is cut into small pieces, sautéed in a pan, and then dried chili peppers are served, the ratio of chili to chicken is an outrageous 2:1, and the original taste and taste of the chicken is crushed in chili peppers and hot oil, and re-forged into shape, like a phoenix reborn in the fire. If the mouth is faded to the bird, this dish is absolutely medicinal to get rid of the disease. But for people who can't eat spicy, chicken intake, yuan shen will be out of the way.
Gongbao chicken is probably the repentance of the people of Sichuan for the practice of spicy chicken, a violent creature, which changed the fiery temper and played with the sweet and sour tenderness. Take the tender chicken thigh meat cut into diced chicken, stir-fry quickly, and then supplemented with diced lettuce and peanut rice, sweet and sour mixing, thin mustard juice, this sweet and sour world famous dish is finished. Why is it a world famous dish? Because people have stayed in the ocean and have overseas relations. Students who love to watch American dramas know that when foreigners go to Chinese restaurants, one of the must-order dishes is Kung Pao chicken. It can be said that Gongbao Chicken is the image spokesperson of Chinese food in foreign countries, just as the first reaction of Chinese people to Western food is steak. In the United States, there is no Chinese restaurant with kung pao chicken, and it closes early.
The dish of Chongqing roast chicken can be seen as another kind of violent transformation of chicken, which takes the dry pot route, and the chicken is soaked in the oil soup of the red tongtong, which is the natural sound of people who are not spicy and unhappy, and it is also the chrysanthemum that is light in taste.
After bidding off the Sichuan cuisine delegation, we welcomed the Emblem player Fu Liji roast chicken, its practice is also similar to Texas grilled chicken, sugar color, under the pot frying, soaking soup brine, probably the process of roast chicken is like this, but in the taste of the high score. Fu Liji roast chicken entered the Chinese famous cuisine directory in the 1950s, but the contemptible people are lonely and unheard of, and they have only been known on the Internet in recent years, and it seems that the wine is good and afraid of the deep alley.
Next, the Su vegetable contestant Lotus Leaf Chicken appeared, and the Jiangnan people were brilliant, and the chicken was also gentle and gentle. The white and tender chicken is wrapped in emerald green lotus leaves, like a lotus fairy who has just come out of the water, and before he eats it, his bones are soft first. How was Xu Scumbaman's poem written? "The most is the gentleness of the bowed head, like the shyness of a water lotus flower that does not win the cool breeze", which is about this mood. Chicken is simply marinated and wrapped in lotus leaves, which can be steamed or grilled, torn or bitten, before leaving the ordinary world and entering the gentle countryside.
Reluctantly bid farewell to the lotus fairy, and the Zhejiang vegetable contestant called the flower chicken to appear. In fact, the flower chicken is of the same origin as the lotus leaf chicken, originated in Changshu, carried forward in Hangzhou, and is also a famous dish for the neon state banquet. The method of calling flower chicken is also similar to that of lotus leaf chicken, the chicken meat is wrapped in lotus leaves, then sealed with yellow clay, and then roasted in the stove. I boldly guess that students in non-Jiangsu, Zhejiang, Shanghai and Baoyu areas know that the name of Huaji is mainly through two TV series, one is the 83 version of "The Legend of the Eagle Hero" and the other is "Huan Zhu Gege".
Leaving the Jiangsu, Zhejiang, Shanghai and Baotou areas, it was the turn of the Hunan vegetable contestant, who was called the three-layer set chicken. Probably because the zombie Dao Chief, Xiangxi exorcism, Miaojiang poison and the like have seen too much, Hunan has always been shrouded in a mysterious atmosphere in my heart. These three layers of chicken are indeed extraordinary, the chicken hollows out the stomach into the pigeon, the pigeon is then put into the sparrow, the sparrow belly is then filled with gastrodia, goji berries and other medicinal materials, layer by layer like a Russian matryoshka doll, full of mysterious ritual sense. I don't know if I will be deceived after eating, and I have been pestered by a beautiful Miao girl ever since.
The last to appear was the Fujian cuisine player, and the most famous Fujian cuisine in my impression is Hu Jianren, the most popular food of Cantonese people. If you want to talk about chickens, then there is only the white chopped river field chicken, which is actually the twin brother of the white cut chicken. After all, Guangdong Fujian is not you eat me I eat you, everyone tastes the same.
As for the second-line chickens, such as large plate chicken, yellow stewed chicken, hanging pot chicken and so on, in view of the relationship between the length and my own knowledge, I will not expand it, as a homework arrangement, the students seriously replied to supplement. Chinese cuisine is vast and profound, and I can finish it alone? This article is just a brick and a stone, I hope you will talk about what special chickens are in your hometown. The next class is "XXXXXXX, XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX