Fukuyama is the birthplace of Lu cuisine, then the root of Lu cuisine is Fushan, this Fukuyama roast chicken, is the local it is a very auspicious main dish, there is a local saying: chicken head, fish kill tail, chicken represents auspicious, fish represents ruyi.

Quan Fujian, the third generation of Fukuyama roast chicken heir, in August Festival, is the best season of the year to eat roast chicken, from the spring to August 15 when the roast chicken grows to 5 to 6 months, so Fukuyama roast chicken is the use of the year of free-range 5 to 6 months of small rooster, this chicken, its meat is very very tender, and eat to the mouth is chewy.
So in the process of making this roasted chicken, what is the matter, rubbing five pickles, rubbing the chicken body with salt, rubbing the high degree of white wine on the chicken body, letting it quickly penetrate the salt into the whole body of the chicken, this should be rubbed five times the wine, pickled six times salt, each time at intervals of five minutes, the kneaded chicken let it shape and color.
The fried sugar color, spread on the body of the chicken, when applying sugar color must be evenly applied, the chicken under the pan frying, fried well, the next step is to match the ingredients in the chicken belly, the Chinese herbs will be mashed, plus 20 flavor seasonings, these are to play this as a chicken to fishy and fragrant role, the mixed spices swirled in the chicken belly, the pot began to steam, steaming for an hour and a half or so can be out of the pot.
Fukuyama roast chicken, is steamed in the pot, steamed chicken can maintain the true taste of chicken, the characteristics of this chicken pursue the taste of the ingredients themselves, eat the taste of chicken, not there are spices to replace, in the local August Festival Mid-Autumn Festival also has such a custom, go to relatives and friends, will take a roast chicken to give to relatives and friends. Pay attention to the editor and take you to eat all the food in the world.