After one process after another, the roast chicken is finally out of the pot! Steaming, cooked hot chicken cracked, full of aroma, let people's hungry insects want to move, can't help but let people have the urge to eat, can't stop, impatient. The following image is of me witnessing the roast chicken coming out of the pot:
Daokou roast chicken was founded in the eighteenth year of Qing Shunzhi (1661 AD) has a history of more than 300 years, according to the "Xun County Chronicle" and "Huaxian Chronicle", in the beginning of more than a hundred years, due to poor technical conditions, has not yet been distinctive, the business is not prosperous. In the fifty-second year of Qianlong (1787 AD), Zhang Bing, the ancestor of Zhang Zhonghai, the current roast chicken master and representative inheritor of intangible cultural heritage, met Liu Yi, an old friend of the imperial chef of the Imperial Dining Room of the Qing Palace, who opened a small roast chicken shop in Daji Street, Daokou Town, and his business was depressed due to illegal production. One day an old friend who had worked as a royal cook in the imperial dining room of the Qing Palace came to visit, and he was very skilled. The two reunited after a long absence and talked freely about drinking. Zhang Bing asked him for advice, and the friend told him a secret recipe: "If you want to burn chicken incense, eight ingredients plus old soup." "The eight ingredients are tangerine peel, cinnamon, cardamom, galangal, cloves, sand kernels, grass fruits and white root; the old soup is the old soup for boiling chicken." Every time a pot of chicken is cooked, the old soup of the first pot must be added, so that the older the better. Zhang Bing concocted as he did, and the chicken he made was really fragrant. Since then, the business has flourished.
After the brand was played, Zhang Bing repeatedly practiced, and explored a set of experiences in chicken selection, slaughtering, holding up, cooking, soup, and heat. He chooses chicken strictly, and he must choose tender chickens within two years to ensure the quality of chicken meat. The selected chicken should be left for a period of time, so that the chicken can eliminate the tension state and restore normal physiological functions, which is conducive to full bloodletting when killing the chicken, and does not affect the color of the chicken. Ingredients and cooking are the most critical processes. Put the fried chicken in a pot, pair it with the old soup, serve the seasonings, bring to a boil over a low flame, and then slow cook over low heat. The shape of the roast chicken is even more ingenious, after the chicken body is opened, a section of sorghum stalk is used to prop the chicken open, forming a semi-circle with two pointed ends, which is chic and beautiful. It has been nearly three hundred years since its opening, zhang Bing's roast chicken technology has been passed down through the generations, and has always maintained a unique flavor, and its color, aroma, taste and rottenness are known as the "four musts".
Since then, Daokou roast chicken has been passed down from generation to generation, passing on both family treasures and centuries-old soup. Zhang Zhonghai's grandfather, Mr. Zhang Changgui (Zihe Li), was a member of the provincial and county CPPCC committee after liberation and a famous roast chicken expert in China. The cordial concern of the party and the government for him and the lofty honor given to him by the people made this old man who had experienced many vicissitudes feel grateful. At the 1955 meeting of the Henan Provincial Committee of the Chinese People's Political Consultative Conference, he generously and selflessly and unreservedly disclosed the secret recipe of his family's ancestral skills for more than 300 years, which was warmly welcomed by the people. Since then, Daokou roast chicken has not only been exported to Beijing, Tianjin, Shanghai and Ningbo, but also sold to Hong Kong in large quantities.
During the Jiaqing period of the Qing Dynasty, the Jiaqing Emperor once passed by the crossing, overheard the strange incense and was excited, and asked the people left and right: "What emits this incense?" Left and right replied, "Roast chicken." The entourage offered the roast chicken, and Jiaqing tasted it and said with great joy: "Color, fragrance and taste are three absolute." Since then, Daokou roast chicken has become a tribute to the Qing court. Generations of Zhang Bing's descendants have inherited and developed the exquisite skills of their ancestors, so that roast chicken has always maintained its unique flavor. Since the 1970s, envoys from various countries in China and foreign guests have eaten "Daokou roast chicken" and have all praised each other. Canadian Prime Minister Trudeau, Zambia President Kaunda, Danish Prime Minister and other vips were amazed after tasting the Roast Chicken.
Daokou Town, Huaxian County, is known as the hometown of roast chicken. Lu De, a Chinese manager of a restaurant in the United States, once tasted Daokou roast chicken, he praised: "Daokou roast chicken is fat but not greasy, the color is delicious, no knife is needed to eat, shake with your hands, and the flesh and bones separate by themselves." Hot or cold, the aftertaste is full of fragrance. To this day, I still taste it and salivate." People love Daokou roast chicken because it is fragrant, crispy and soft, salty and palatable, cooked and rotten, fat but not greasy. And the freshly cooked chicken is shaped like a yuanbao, and the color is golden and yellow, which is particularly pleasing. These features are easier said than done. For example, The Tangyu Roast Chicken requires eight flavored condiments of tangerine peel, cinnamon, cardamom, white root, cloves, grass fruit, sand kernels and galangal. Crispy and soft rotten is one of the most popular reasons for Daokou, just the process of cooking chicken, it takes 3 to 5 hours, coupled with the adjustment of the heat, the production technology is very demanding. The prepared roast chicken does not need to be cut with a knife, and with a gentle shake of the hand, the bone and chicken are automatically separated. Needless to say, when you are hungry, even after you have enough wine and food, it will also be mouth-watering. Daokou roast chicken has the characteristics of good five flavors, crisp and soft, salty and palatable, fat and not greasy. Eating does not need to be cut by knife, with a shake of the hand, the flesh and bones will separate on their own, whether it is hot or cold, the food is full of fragrance.
"Daokou Roast Chicken" has a long history of more than 300 years. Its shape is beautiful, fragrant and delicious, a shake is scattered, fragrant, and it is not rotten for a long time. It was rated as a famous delicacy at the National Food Exhibition Conference in 1956, and in 1981 it was rated as a quality product of the Ministry of Commerce. Exported to Beijing, Xinjiang, Wuhan, Guiyang and other places, and set up branches in many cities, while making canned goods for sale abroad. According to the "Records of Huaxian County", the "Yixing Zhang" roast chicken was founded in the eighteenth year of Qing Shunzhi (1661 AD). In the fifty-second year of Qianlong (1787 AD), the imperial chef Yao Shoushan taught Zhang Bing (Yixing Zhang Chuanren) the trick of "if you want to roast chicken incense, eight ingredients plus old soup", and introduced in detail the tangerine peel, cinnamon, cardamom, cloves, baizhi, sand kernels, grass fruits, and galangal eight flavor condiments and their usage. Zhang Bing listened to it and concocted it as he did, and sure enough, it was made. Roast chicken is delicious and different. Later, Zhang Bing, from the selection of chickens, slaughtering torch hair, cutting, holding chicken shapes, to fine frying, cooking and heat mastery, materials, soup and other aspects, have explored a set of experience, its color, aroma, taste, rotten by the world known as the "four musts". When diners eat roast chicken, they only need to grab the chicken leg and shake it, and the bone and meat will separate on their own. Since then, the reputation of "Daokou Roast Chicken" has been greatly enhanced, passed down from generation to generation, widely praised, and has endured for a long time. This chicken is light red with a slight yellow color, the skin and flesh are intact, salty and sweet, tender and delicious, and the chicken bones are off at a touch.
Huaxian roast chicken industry has been growing and developing, more than a dozen professional shops, the average daily production of more than 50,000, you want to eat authentic Daokou roast chicken, please come to the beautiful Huaxian! We are waiting for you in Slippery County!