【National Chicken Culture】 But any guangzhounese of a certain age, even if they have not eaten, should also have heard of the name of "Qingping Chicken". In the 1980s and 1990s, the "Qingping Chicken" produced by the Qingping Hotel even became synonymous with authentic white cut chicken.
However, due to poor management, The Ching Ping Hotel closed in 2002. And "Qingping Chicken" has not disappeared, Guangzhou's large and small restaurants, there are a lot of new versions of "Qingping Chicken", or to pass on or secret recipes and think of themselves authentic.
Wenji Yixin Chicken located on Baohua Road is also such a restaurant that is passed down from "Qingping Chicken". Strictly speaking, Wenji Yixin, which has only a history of more than ten years, is not an old brand. But this small shop, founded spontaneously by the laid-off workers of the Qingping Hotel, is already famous, and the chef who holds the spoon is said to be the apprentice of Master Wang Yuan, the founder of "Qingping Chicken".
For those who come here to eat, the signature chicken with one heart is a must-order. From the perspective of production method, Wenji Yixin chicken belongs to white cut chicken. The first thing that the white cut chicken competes is the material, and the store uses about two pounds of Qingyuan ma chicken, which is small in stature, but the meat is tender.
However, even if the selection of materials is good, it is not possible to call it "Qingping Chicken". The same is a simple white cut chicken, the production process is still slightly different. Ordinary white cut chicken is cooked in water, while Qingping chicken is soaked in broth made of medicinal herbs, and when the cut pieces are on the plate, it must be drizzled with chicken soup again to make the chicken that has absorbed the soup more flavorful.
As soon as the dish is served, just by looking at the transparent chicken skin and the dark gray on the cut surface, you know that it must be smooth and smooth, and the taste is good. The tough chicken, accompanied by chewing, brings out a strong meat aroma, which is really "bone flavor", which makes people can't stop eating.
The national chicken is the collective name of China's three yellow chickens, high-quality chickens and yellow feather broilers, including China's unique local broiler breeds and Chinese characteristics of the broiler supporting system, which is a valuable wealth of the Chinese nation. In order to promote Chinese culture, preserve China's unique breeding intellectual property rights and national chicken culture, the National Chicken Culture Promotion Alliance was established! The alliance is committed to promoting the national chicken culture by integrating resources such as industry enterprises, expert universities, channel enterprises, catering enterprises, and media.