Roast quailis a traditional Chinese delicacy.After applying taimai sugar, the chicken is fried and then cooked with a seasoned brine.The brine is made from spices.It has a rich aroma and delicious taste.The most famous varieties include those from Henan Daoqiao, Jiangsu Gupei Guoji, Anhui Fuli Ji, and Shandong Dezhou.Rural-style roast quail

   Ingredients: chicken, cinnamon bark,

    MSG,sugar,、citrus peel,star anise,salt,、

    ginger,、cardamom, cloves, Sichuan pepper.Characteristics: aromatic and tender meat, crispy and easily falling off the bone, vivid color, fragrance penetrating the lungs.

    Nutritional benefits: beneficial for spleen health, strengthening stomach, replenishing blood, enhancing well-being.

A unique flavor recipe containing over twenty precious Chinese herbs was finally developed.Not only does it have miraculous health-preserving effects based on traditional Chinese medicine theory,but it also remains fresh and flavorful for four to five days in hot weather without becoming stale, making it irresistible even after repeated consumption.

    Shiji roast chickenis a specialty of Shandong Guan County, suitable for all ages.

    Ingredients: locally raised one-year-old chickens, cinnamon bark, additional ingredients such as star anise, cassia buds, fennel seeds, salt, taimai sugar, cardamom, orange peel, sand ginger, cloves, angelica root, Sichuan pepper, bay leaf, hawthorn, dried ginger, anise seed,

    cassia bark

    , alpinia officinarum, star anise, and many other precious Chinese herbs, carefully prepared with decades-old broth.Passed down through generations, continuously refined.Slaughtered by a local Muslim imam to ensure no blood remains in the chicken,cooked by Chef Qi personally.Nutritional content and taste: rich in protein, beneficial for blood replenishment, nourishing the body.A five-spice flavor, salty and fragrant, suitable for entertaining guests or family outings.Suitable for all ages, perfect for self-consumption or as a gift.Fulijiji roast chicken

    a century-old store, a unique Chinese delicacy, passed down by one lineage,

    exquisite in taste and style.Ingredients: live chickens raised at least one year, wild ginseng, cinnamon bark…10 grams, star anise…10 grams, cassia buds…2 grams, fennel seeds…2 grams, salt…50 grams, taimai sugar…300 grams, cardamom…5 grams, bay leaf…13 grams, sand ginger…2 grams, cloves…3 grams, angelica root…5 grams, Sichuan pepper…3 grams,hemp seedsmakes for a unique and delicious flavor.

    Chicken preparation: carefully selected live chickens, slaughtered and processed, shaped, colored with oil, cooked with seasonings over low heat.

    Note: use fresh and high-quality live chickens on the same day to ensure freshness.

    Features: unique recipe, tender meat with rich flavor, not greasy or falling apart easily.

    Outstanding in color, aroma, taste, an excellent choice for entertaining friends and family or traveling.Suitable for all ages, perfect for self-consumption or gifts.Fulijiji roast chicken

    a century-old establishment, a one-of-a-kind Chinese delicacy, passed down through generations,rarr;of the highest quality and prestige.rarr;Ingredients: live chickens raised at least one year…10, ginseng root…one, cinnamon bark…10 grams, sugar…15 grams, orange peel…10 grams, star anise…10 grams, cassia buds…2 grams, salt…150 grams, ginger…20 grams, taimai sugar…200 grams, cardamom…3 grams, Sichuan pepper slices…3 grams, sand ginger…2 grams, cloves…3 grams, angelica root…5 grams, Sichuan pepper…3 grams,rarr;Szechuan peppercornsrarr;makes for a delicious and aromatic flavor.rarr;Preparation: select 10 chickens each weighing about 1 kilogram, slaughter and drain blood, clean thoroughly, make incisions, stuff legs into body cavity, position wings properly to ensure whole appearance,

    oil-fry until golden

    cook in seasoned broth over low heat for several hours.Store the cooking liquid for reuse; it improves with age.The procedure of preparing and shaping the chicken is crucial to maintain its and aesthetic appeal during batch processing.

    Do not use the chicken on the same day after slaughtering, as it needs time to release acid naturally (at 0°C for more than 4 hours).Afterwards, apply taimai sugar evenly, hang up to dry, proceed with further steps the next day.

    Maintain oil temperature at about 70% heat while frying.Cooking liquid should cover the chicken entirely; do not add water in between.Cool and store cooking liquid after use, reheat once a week for preservation.SesameOil...1500 grams

    Preparation Method

    1. Select ten Fengjix chickens, each weighing about 1 kilogram, and slaughter them to drain the blood completely. Boil in hot water, remove hair, wash thoroughly, make a small cut on the neck near the shoulder, and remove the crop.Then clean the anal bone with water.Next, use the back of the knife to break the thigh bones, insert both legs through the opening above the anus and cross them inside the chicken's abdomen.Pass the right wing through the cut made during slaughter so that its tip appears from the chicken's beak.Bend the chicken's head backward and attach it under the left wing; position the left wing inward to align with the right one.Finally, insert both chicken legs into the abdominal cavity.Chicken clawsSpread open and push against the abdomen.Use this method to prepare ten chickens for later use.

    2. Hang the prepared chickens in a cool place to dry, then apply a glaze using malt sugar.After coating evenly, deep-fry until golden brown, then remove and save the remaining oil for other uses.3. In a large pot, fill with water and put all spices into a cloth bag tied tightly before placing in the pot. Boil the water, add sugar and salt to taste; place the fried chickens neatly inside and bring to a boil over high heat.

    Skim off any foam, simmer for 5 minutes, then turn the chickens twice to ensure even cooking, cover with a lid, reduce heat and cook for 4-6 hours until the meat is tender and falls off the bone.The remaining broth should be stored properly; it becomes more fragrant over time.After cooking, remove the spice bag; reuse in subsequent chicken preparations up to 2-3 times.If making a single chicken, use a clay pot with reduced spice amounts and some of the broth can also be used.NoteThe process of shaping is essential for batch cooking; it ensures uniformity and appearance.For fresh chickens slaughtered on the same day, they should not be processed on the same day.Chickens need a natural acidification period (4 hours at 0°C) before processing.

    After bleeding, brush with malt sugar and hang to dry for later use.

    1."Proceed with further steps the next day.Note

    The shaping process is crucial for batch cooking; it ensures uniformity and appearance.Do not process on the same day as slaughter; chickens need time to acidify.Like pork, after bleeding, allow chickens a natural acidification period (4 hours at 0°C).After this, apply malt sugar and hang them for later use.deg;-4°Proceed with further steps the next day.The oil temperature during frying should be maintained at about 70% heat.

    If too low, the chicken will not brown properly; if too high, it will turn black.To control the oil temperature, fry one or two chickens at a time and remove them after frying.The water level in the broth should cover the chickens completely; do not add more water during cooking.Cool the broth after use, skim off the excess fat, store in containers and refrigerate. Reheat once a week.

    Features

    The chicken presents a light red or slightly yellow color, shaped like an (yáo bāo), with tender white meat, chewy texture, well-seasoned, fragrant, and delicious without being greasy.Without a refrigerator, can it be heated once a day??

    6. This dish originates from Suzhou City, Anhui Province, with its original name being "Red Chicken"."Red Chicken".It is a famous local specialty known nationwide.At the beginning, this chicken had no distinctive features; it was just cooked and coated with "red koji" on the surface.Later, it absorbed techniques from Shandong's "Dezhou Five-Spice Stewed Chicken", continuously improving to become the well-known "Fulijí Burnt Chicken".This dish has a glossy appearance, white meat, fresh taste, strong aroma, tender meat easily falling off bones, and is delicious whether hot or cold.Eating its bone will leave a lingering flavor.It makes one's mouth water just by looking at it.If you lift the chicken leg lightly,the meat can completely fall off, making it a premium dish.。

    The Bear Master ChickenCentury-old brand, unique in China, the Bear Master product is based on traditional techniques from 1661 during the Shunzhi period of the Qing dynasty. Using a century-old broth and imperial secrets, it undergoes eighteen processes without any chemical additives.It has rich meat flavor, excellent taste and aroma, appropriate seasoning, pure flavor, and is not tiring to eat, with endless aftertaste. It benefits liver and spleen, nourishes yin and kidneys, strengthens the body, and combines traditional craftsmanship with modern cuisine perfectly.The Bear Master chicken has unique production techniques that give it distinctive color, fragrance, taste, and texture.Henan Bear Bear Industry aims to improve consumer dining quality and carry forward traditional chicken eating culture. With modern production technology, they aim to be experts in Chinese-style chicken cooking.They carefully select ingredients, scientifically formulate recipes, and meticulously prepare the dish for its rich color, freshness, taste, beauty, crispy and tender texture with endless aftertaste, beneficial for digestion, appetite stimulation, strengthening muscles, bone health, and skin care.The Ducou Burnt Chicken

    Produced in Daku Town, Henan Province, this is a famous local specialty and an old-established brand of China.

    It originated in 1661 during the Shunzhi period of the Qing dynasty. Initially, due to poor technique, it did not have any distinctive features for over one hundred years, failing to attract much business.

    In 1787, Zhan Bing, a descendant who later became a non-material cultural heritage inheritor, met with an old friend from the imperial kitchen in the palace. This friend shared a secret formula: "To make a fragrant chicken, use eight spices and seasoned broth."The eight spices are cinnamon, fennel seed, cardamom, alpinia officinarum, star anise, sand perilla, cardamom fruit, and white peony. The seasoned broth is the old cooking liquid.Each batch of chicken must be cooked with the previous batch's seasoned broth for better taste. Over time, the older the broth, the better the flavor.

    Following this method, Zhan Bing improved his recipe and saw significant success, renaming his shop "Yixing Zhang," meaning "Friend's Prosperity."In 1796 during Emperor Jiaqing's visit to Daku Town, he was drawn in by the unique aroma. Upon tasting it, he praised its color, fragrance, and taste as unparalleled.Since then, Ducou Burnt Chicken has been a tribute food for the imperial court.

    The product is light red with a slight tinge of yellow, shaped like a gourd. The meat is white and firm, well-seasoned without being too salty or greasy.It falls apart easily when shaken, making it enjoyable whether hot or cold.Product Formula (100 chickens as the raw material)

    Cinnamon 90g

    "Sand " 15g

    Alpinia officinarum 90g Star anise 5g

    "White " 90g Cardamom fruit 15g

    Cardamom 30g Sodium nitrite 10-15g

    Citrus peel 30g Salt 2kg-3kg

    Process StepsChicken selection &Slaughter processing&Shaping&"Coloring and frying in oil&"Seasoning broth preparation

    Key Points

    Select healthy live chickens without disease, weighing about 1.5 kg with a body age of around one year.Do not use meat-type chickens as raw materials.

    Slaughter preparation: Fasting the chicken for 15 hours before slaughter ensures better digestion and quality.Stab to bleed: Make a cut at the neck joint, careful not to damage the neck bone. Let it bleed for about 5 minutes.Scalding and feather removal: Preheat water, then submerge the bled chicken. Maintain water temperature around 62°C.Gently stir the chicken body with a stick to ensure even scalding. After one minute, test by lifting the wings; if feathers come off easily, the scalding is good.Immediately remove the chicken and quickly pluck the feathers without further soaking in hot water.Remove feathers by direction of growth, ensuring thorough removal along with scales from feet.Handle carefully to avoid damaging skin.Finally, soak the chicken in clean water to remove any remaining feathers before cleaning and preparing for evisceration.Internal organ removal: Place the plucked chicken on a cutting board. Make a small incision at the left side of the neck to separate the crop gently.Pull out the esophagus and trachea, then carefully cut around the anus to expose internal organs.

    With one hand holding the body, use fingers of another hand to pull out liver, intestines, gizzard, glandular stomach, and in hens, ovaries and oviducts from within the abdomen.Thoroughly wash under running water for about an hour before draining excess moisture.Shaping: Chicken shape is crucial as it influences customer interest. Ducou chickens are typically shaped into a triangular or gourd-like form.First, cut off both hind legs at the ankle joint. Lay the chicken with its back down and abdomen up on the board.Expand the abdominal wall from the incision towards the thighs, creating an arc-shaped opening in the rear. Make a small hole about 0.5 cm long in the middle of the posterior margin of the abdominal wall.

    The cooked chicken is particularly tender; bones separate easily when shaken by hand. It can be enjoyed hot or cold.

    Formula(For 100 chickens)

    Cinnamon 90g Sand ginger 15g

    Alpinia katsumadai 90g Clove 5g

    White 90g Amomum kravanh 15g

    Dry cardamom 30g Sodium nitrite 10g~15g

    Orange peel 30g Salt 2kg~3kg

    Process

    Selection of raw chickens

    Slaughter and processing

    Shapingrarr;Coloring and fryingrarr;Seasoning cookingrarr;Key stepsrarr;1. Select healthy live chickens, weighing about 1.5kg each, around one year old; older or younger chickens may not be suitable.

    Generally, broilers are not used as raw materials.

    Slaughter preparation: Fasting the chicken for about 15 hours before slaughter, ensuring adequate water intake to facilitate digestive tract content clearance and improve meat quality.

    Carotid artery cutting: Make a small incision at the junction of the head and neck to bleed. The incision should not be too large; ensure no damage to the cervical vertebrae, allowing for 5 minutes of bleeding.Immersion defatting: Prepare hot water, immerse the bled chicken in the water with its body fully covered. Maintain a temperature of around 62°C and stir occasionally until the feathers can be easily pulled out.

    Remove all hair while protecting the skin to avoid damage causing substandard products.

    Clean the chicken under clean water and prepare for evisceration.

    Evisceration: Place the defatted chicken on a cutting board, make a 1cm incision on the left side of the neck, separate the crop carefully, then cut around the anus to expose internal organs.

    Using your fingers and middle finger, gently pull out the liver, intestines, gizzard, and other internal organs. Rinse under clean water and soak for about an hour before draining.3. Shaping: The shaping of a roast chicken is critical for customer interest; it has been refined over time in various styles.For Doi Kou chickens, the shape resembles a triangle (or an ), which is aesthetically pleasing.Remove both hind legs at the ankle joint, place the chicken back down and abdomen up on the cutting board with its head facing outward and tail inward.Using scissors, make an arc cut from the front of the incision towards the inner side of the thighs. At the abdominal wall rear edge, make a small hole about 0.5cm long.Use bamboo strips to hold this area down, then add salt, sugar, and soy sauce into the pot.During cooking without old broth, use water instead; increase spice amounts if necessary.

    For Yuzhou roast chickens, use an old broth with spices like orange peel, cinnamon, cardamom, white, cloves, dried cardamom, sand ginger. The fire control is crucial for flavor.For Changwu roast chickens, cooked in chicken broth and seasoned promptly to give a golden-brown appearance with bright luster, tender meat that separates easily from the bone; these are excellent for banquets or gifts, renowned locally and sought after.Rinse with clean water, then soak in clear water for about 1 hour, and drain the excess moisture.

    3. Shaping: The quality of the rooster's shape is crucial to customer interest, so shaping has always been valued in roast chicken traditions.Dapu roast chicken is shaped like a triangle (or an ingot), which is elegant and distinctive.

    First, cut off the claws at the tarsal joint of both hind legs, then place it on the cutting board with its back down and abdomen up, head outward and tail inward.Using scissors to expand the abdominal wall from the front of the incision towards the inner side of both thighs in an arc (alternatively, during slaughter processing, you can make an arc cut from the anal area to the inner side of both thighs to remove the internal organs and then remove the anus), and make a small hole about 0.5 cm long at the back edge of the abdominal wall.Cut the incision with a scalpel from the opened cavity, inserting it to both sides of the spine, pointing towards the ribs. Press the back of the knife firmly against the ribs and sever them, being careful not to apply too much force that may damage the skin.Turn the chicken on its side and press down on the chest with your palm, flattening the rib area.Cut the skin at the elbow joints of both wings to allow for their extension.Use a bamboo stick about 15cm long, with two prongs cut on each end. One end holds the waist's spine while the other is used to spread out the chest and insert the chicken's rear limbs into small holes in the abdominal wall.Cross both wings behind the neck so that the head and neck are bent towards the back.Tie the wing tipsaround the neck under the jaw where the incision for bleeding is located, then pull them through the incision to extend out towards the mouth.After shaping, the form should resemble a triangle, looking elegant.

    Wash the chicken's surface with clean water and dry it thoroughly.

    4. Apply Sugar Coating

    Mix rice syrup or honeywith water in a 3:7 ratio, heat to dissolve, then evenly apply to the coated chicken.The uniformity of the sugar coating significantly affects the coloring after frying; ensure even application and hang the chicken to dry its surface before frying.Oil frying is crucial for achieving an appealing color. Use vegetable oil or chicken fat, not other animal oils.

    5. Frying

    Heat enough oil to fully cover the chicken, reaching a temperature of 170°C to 180°C. Fry after drying and ensure the surface turns golden brown within half a minute before removing it from the heat.Maintain steady frying temperatures to avoid uneven coloring that might affect appearance.After frying, allow the chicken to cool before serving; especially in summer, prepare immediately to prevent spoilage.For flavoring, different varieties of roast chickens vary based on their seasonings.Carefully select and use seasonings for balanced taste and quality. Weigh ingredients according to the weight of the chicken.Wrap spice blends in a cloth bag for cooking. Place larger or older chickens at the bottom layer while smaller ones are on top.

    Use a bamboo cover to press down, then add salt, sugar, soy sauce, and old broth. Cook over high heat until boiling, adding dissolved nitrite with some broth.

    Switch to low heat; let simmer gently without vigorous boiling. Continue until the chicken is tender and fully cooked.Start timing from when the broth starts to boil, about 1.5 hours for one-year-old chickens and 3 hours for two-year-olds.

    Once done, remove the chicken from the pot immediately.If no old broth is available, use water but increase seasonings accordingly.Store the roasted chicken either fresh or vacuum-packed and refrigerated after cooling.Place it on bamboo mat to press, and add salt, sugar, soy sauce into the pot.A specialty of Yuzhou in Henan Province.Using aged spices such as dried tangerine peel, cinnamon, cardamom, white, cloves, sand, and ginger, cooked with careful timing for a golden color and taste.Easily flaked apart without needing a knife; enjoyed cold or hot with lingering flavors.In the 1960s, there were specialized 'roast chicken workshops' in Yuzhou operated by families following traditional recipes.If there is no old broth, use clean water for cooking; adjust the seasoning appropriately during cooking.

    Colorful, tender meat, and rich flavor make this a local favorite.

    Specifically prepared with young chickens using aged chicken broth for an authentic taste.

    Fragrant, soft, and colorful, enjoyed in celebrations or as gifts.Yuzhou roast chicken uses aged peels, cinnamon, cardamom, white (note: is translated as white here but should be a specific herb), cloves, sand ginger, and alpinia as auxiliary ingredients in an old broth for simmering. The cooking technique is (remarkable).Made famous by Chef Fang Bagu, the story of saving Zhu Yuanzhang during his rebellion adds to its mystique.Delicate, golden-brown, with a unique flavor and texture that people praise.Chicken is carefully selected for this traditional dish, resulting in delicious and tender meat.

    Longwu roast chicken

    Chicken gizzardChicken heartChicken soupSimmered in the soup, seasoned with sauce and oil to finish, it keeps its shape intact, turning golden brown and glossy. The meat is tender and falls off the bone, making it an exquisite dish for banquets or as a gift when visiting friends. Its unique flavor makes it well-known far and wide, constantly in demand.

    Huaiyang Roast Chicken

    Fang Bagdi Roast Chicken, a specialty of Zhoukou and a well-known clear halal food in the area, is also a popular local delicacy.Legend has it that during the late Yuan Dynasty, Zhu Yuanzhang fled to Chenzhou (present-day Huaiyang) after his defeat against the Yuan army. He fell unconscious from exhaustion at the Wuxi Temple and was saved by an elderly Fang farmer.The farmer useda mother henas a gift for Zhu Yuanzhang.After eating it, Zhu felt revitalized and praised its taste. Later, he summoned the old farmer to his palace to make roast chicken exclusively.Upon retirement, the farmer returned home and opened a roast chicken shop in Chenzhou city.

    Over time, the Fang family's roasting technique continuously improved and was passed down through generations until it was officially named "Fang Bagdi Roast Chicken" in this generation.The making of Fang Bagdi Roast Chicken is intricate and thoughtful, utilizing over thirty natural ingredients. It has a pleasing appearance, fresh chicken flavor, proper seasoning, and tender meat that falls off the bone easily. Regular consumption can improve health and longevity.Additionally,tofuis cooked in its broth, adding another memorable delicacy.

    Su Yizhong Roast Chicken

    The Su Yizhong Roast Chicken shop in Huaiyang North Gate mainly serves roast chicken, alongside other halal prepared foods like sheep heads, mutton, and tofu skins.Mr. Su spent decades researching various techniques and ingredients from all over to create a unique recipe that has made his shop famous throughout the eastern part of Henan province.、Known for its unique preparation, beautiful appearance, soft meat that falls off the bone easily, and rich nutrition, it is loved by people from all walks of life. Even artist Tian Lianye praised it highly after tasting.、During the yearly pilgrimage events in Huaiyang, local and international writers and painters request Su Yizhong Roast Chicken, which has boosted its reputation worldwide.In 2006, Mr. Su was appointed as a consultant for halal cuisine by Henan TV's "Culinary King Competition". His shop became the only municipal-level "Civilized Honest Business" in Huaiyang in 2007.Mr. Su strictly selects two-year-oldfree-range chickensto ensure high quality meat, and his recipe involves multiple precious seasonings for a golden-brown finish with soft, tender meat that is neither too salty nor greasy.For decades, the Su family's roast chicken has maintained traditional procedures, earning it the phrase "leaving a lingering aroma even after a hundred steps away".Regular consumption can aid digestion and energy. Today, it serves as a gift for Huaiyang residents and is a top choice for tourists visiting Huaiyang.

    Shunchou Roast ChickenWang Lan Roast Chicken is a specialty from Shunchou, developed by Ms. Wang Lan over three decades after refining her family's recipe. The chicken has bright colors and is both soft and tender when cooked.Made with premium free-range chickens and several dozen precious herbs, it appeals especially to older people due to its easy-to-chew texture. It also offers vacuum-packed versions for better shelf life.This roast chicken is recognized by the Shunchou government as a local specialty.Yam Roast Chicken

    The process of making roasted yam chicken involvesone free-range chickenand one yam, along with garlic, ginger, chili peppers, and various seasonings for flavoring.

    Dezhou Roast Chicken

    Dezhou roast chicken is a classic traditional dish under the Lu cuisine system. Originating from ancient Dezhou in Shandong province, it has a history dating back to the Qing Dynasty. In 2015, Vice President Song Qingling of China requested this roast chicken as a gift for President Mao Zedong.This famous dish is known for its golden color and soft, tender meat that falls off the bone easily. It is mild in flavor and rich in nutrition.The shape resembles a duck floating on water with feathers, making it aesthetically pleasing and highly favored by diners.

    It has gained international acclaim, especially in Japan where people were sent to learn its preparation methods over three decades ago.In fact, Dezhou roast chicken originated from the Dao Kou Roast Chicken of Henan province. Its success can be attributed to a combination of local conditions and skilled craftsmanship passed down through generations.

    How to Cook Roast Chicken

    Ingredients: Roast Chicken with Taro

    OneThree Yellow Chickens, one taro, half an onion, four large pieces of ginger, five cloves of garlic,three chili peppers, two star anise,1 tablespoon of olive oil, 1 tablespoon of old soy sauce, 2 tablespoons of cooking wine, 1 teaspoon of salt, and sugar to taste.

    Method:

    1. Cut the three yellow chicken into pieces and wash it.Chicken gizzards、Chicken heartsAndChicken liverDo not discard, you can simmer it later.When buying chicken at the market, ask the vendor to clean and cut the innards into pieces.

    2 In a pot with boiling water, add the chicken pieces and remove the scum after boiling, then set aside for use.

    3 In the same pot, pour in olive oil, and add chopped, ginger slices, smashed garlic cloves, star anise, and chili peppers. Stir-fry until fragrant.

    4 Add the boiled chicken pieces and stir-fry for two to three minutes.

    5 Pour in old to flavor.

    6 Pour in cooking wine.

    7 Add enough boiling water to cover the chicken, cover the pot with a lid, and simmer over low heat for half an hour.

    8 When the soup is reduced by half, add two pieces of rock sugar.

    9 Add potato pieces and continue cooking for another fifteen minutes.

    Stewed Chicken Wrapped in Netting

    Ingredients: one hen, 250 grams of netting, four typesGreen vegetables100 grams, 200 grams of pork, two pickled chili peppers,Two eggs.Seasonings: 800 grams of peanut oil, 10 grams of sesame oil, 30 grams of scallions, 20 grams of ginger, 10 grams of salt, 30 grams of cooking wine.30 grams of wet starch, 5 grams of monosodium glutamate, 3 grams of pepper salt, 15 grams of soy sauce.Preparation: (1) Clean the chicken, remove its claws and wing tips, clean out the innards, and take off the leg bones below the knee joint.Chop the green vegetables finely.Cut the pork into strips.

    Half a piece of ginger cut into slices, the other half into strips.Slice the pickled chili peppers.Rinse the netting and pat dry.Rub the chicken with cooking wine, monosodium glutamate, and salt. Add scallions and ginger slices for marination.Mix salt, egg whites, and wet starch to make a batter.(2) Quickly stir-fry the pork strips in hot oil until they are loose, then add the green vegetables, pickled chili peppers, scallion and ginger strips. Season with monosodium glutamate, soy sauce, cooking wine, and others before serving in the chicken's stomach.Wrap the chicken using netting (dry it and apply the batter).Apply sesame oil on the wrapped chicken.Peel off the netting skin and cut into rectangular pieces for placement around the plate. Remove the stuffing from the chicken's belly and place it in the bottom of the dish, then arrange the chicken meat strips on top.Serve with pepper salt as a side.Preparation Process and Formula for Stewed ChickenIngredients: 50 clean chickens, 0.02 grams of sandalwood seed, 0.05 grams of cardamom, 0.02 grams of cloves, 0.05 grams of cardamom pod, 0.07 grams of alpinia officinarum rhizome, 0.02 grams of tangerine peel, 0.08 grams of white.Salt: 4.5 grams, malt sugar syrup: 0.5 grams, monosodium glutamate: 0.02 grams, scallions: 0.8 grams, ginger: 1 gram, peanut oil: 20 grams.

    (1) Select healthy hens weighing between 1 to 1.5 kilograms that have lived for less than one year as the best choice.

    Rinse and clean the chicken both inside and out after slaughtering and eviscerating it.

    (2) Mix the spices, grind them, wrap in a cloth, add water and boil for 1 hour. Then add salt to make a brine with a concentration of 13%. Marinate the cleaned chicken in this brine for 30-40 minutes, turning it over once or twice.

    If there is old brine, use it during marination. Process and store the brine after marinating by boiling and adding salt to keep it preserved.(3) Rinse the chicken externally clean. Place the chicken flat with its abdomen facing up, hold the body firmly with one hand, insert the two wing tips into the abdominal cavity, then interlock the legs at the knees and flip to have the back facing down. Insert the right wing from the neck opening into the mouth, with the other wing tip folded close to the wing root.

    After shaping, the chicken should look like a crescent moon. Rinse again with water and let dry completely before drying.

    (4) Use an iron hook to hang the chicken by its neck and apply scalding hot water 2-4 times. Once the surface moisture dries, apply the caramel syrup.deg;BéMix one part malt sugar syrup with three parts of warm water at 60 degrees Celsius.Apply the caramel syrup using a brush several times, allowing it to dry before applying more.(5) Deep-fry the chicken coated in the caramel syrup in oil heated to 170-180 degrees until golden and crispy. Handle gently during frying.

    Maintain an oil temperature of 160-170 degrees Celsius during frying.

    (6) Simmer the chicken in a pot with enough water to cover it, along with the spices, salt, ginger, and scallions over low heat for 2-5 hours. Control the temperature between 75-85 degrees Celsius until cooked through. Remove the chicken when done.Ensure the chicken is intact without breaking or cracking during removal from the pot.。Characteristics

    The shape is unique, resembling a crescent moon, with an intact body: the meat is golden yellow and red, fragrant and tender, rich but not greasy, filled with a strong five-spice flavor.

    The yield requirement for the chicken should be between 60-66%.Dezhou Braised ChickenThree treasures of Dezhou: braised chicken,

    Watermelon

    DatesThe classic Han Chinese dish, part of Shandong cuisine.In ancient Dezhou City (Shandong Province), the Grand Canal runs through the north and south.

    Since the Qing Dynasty during Emperor Qianlong's reign, the braised chicken from Dezhou was offered as a tribute to the imperial court.

    During the 1950s, Vice Chairman Song Qingling of China visited Dezhou multiple times on her way back to Beijing and gifted several boxes of braised chickens to President Mao Zedong.The braised chicken became well-known nationwide and sold internationally. It was favored by people from all over the world; even Emperor Kangxi bestowed the title "Best Chicken in the World" upon it.Characteristics: a perfect combination of form and color, tender meat with a pure taste, elegant and fresh, rich in flavor permeating to the bone marrow, unique and nutritious.

    The chicken is arranged as if lying on its side, with legs curled up, claws tucked inside, wings passing through the neck and emerging from the mouth. The whole bird looks golden yellow with hints of red, resembling a duck floating on water, making it an exquisite delicacy.

    Although Dezhou Braised Chicken originates from Dezhou, similar to how Jinhua ham is not from Jinhua but Dongyang, many chestnuts are not from Liangdu but Fangshan, the location significantly influences its taste and quality.The true origin of Dezhou braised chicken is in Yucheng County. It was introduced to Dezhou via the Jinpu railway line (Tianjin to Pukou), which connects Hebei and Shandong provinces as a transportation hub.

    Due to the city's thriving commerce, Yucheng's braised chickens were brought into Dezhou, where they underwent several unique processing steps including frying, seasoning with herbs, and steaming until perfectly flavored. Skilled craftsmen can remove bones from cooked chicken by shaking it without damaging the skin or meat.

    Only top-tier craftsmanship produces a "boneless braised chicken," which is considered the best.Watermelon、Jujubes。Dezhou Roast Chicken is one of the classic Han Chinese dishes, belonging toLu cuisine.Ancient Dezhou (Shandong Province), a city with nine thoroughfares and the Grand Canal running through it from north to south.Dezhou Roast Chicken was listed as a tribute item for the imperial family in the Qing Dynasty during Emperor Qianlong's reign.In the 1950s, Vice President Soong Ching-ling of the state, upon her return to Beijing from Shanghai, purchased Dezhou Roast Chicken several times on her way and presented it to Chairman Mao Z as a token of respect.The popularity of Dezhou Roast Chicken spread throughout China and overseas, gaining the affection of both domestic and foreign visitors. It is highly praised by all who taste it, with Emperor Kangxi once granting it the title "The Best Chicken in the World".The characteristics of Dezhou Roast Chicken are: superior color and shape, five-spice flavor that falls off the bones, tender meat with pure flavors, refined and elegant taste, penetrating aroma, fresh and nourishing.In terms of appearance, its legs are curled up, claws are inserted into the abdomen, wings cross through the neck by the mouth, forming a prone posture. The chicken has golden yellow skin that turns slightly red, resembling ducks floating on water with feathers in their mouths, which is extremely beautiful and considered an exquisite culinary art treasure.

    Dezhou Roast Chicken (also known as "Dezhou Plucked Chicken") originates from the Hetao region of Henan Province's Dakaopu Town, derived from the taro-stewed chicken of Hetao town in Henan.Not only renowned domestically but also highly appreciated internationally. American fried chicken cannot compare with it.In the 1930s and 1940s, Japanese people specially went to Dezhou to learn how to make plucked chickens.The Dezhou Chicken is not originally from Dezhou, similar to how Jinhua Hamdoes not originate from Jinhua but from Dongyang, and many chestnuts do not come from Langdu, but from Fangshan, showing the significant relationship with local conditions.The true origin of Dezhou Plucked Chicken is in Yucheng County, Shandong Province, about one hundred miles south of Dezhou. Located on the Jinpu railway line (Tianjin to Pukou), Dezhou serves as a transportation hub between Hebei and Shandong provinces, with the abundant three-white melons (Dezhou watermelons, white flesh, white skin, and white seeds). Business is prosperous here, and the sales of Yucheng's roasting chickens have markets in Dezhou. Thus, local people began to imitate their operations, with a history spanning nearly three hundred years. With its reputation established, it gained widespread recognition.The expansion of business led to enhanced conditions for improvement and refinement, resulting in "adding flowers to brocade." As a specialty, the sales have never declined.The processing of Dezhou chickens requires great skill.

    Some experienced people summarize it as selecting high-quality materials, using precise ingredients, detailed processing, and superb techniques all of which must be met.In addition, among the seasonings, several kinds of traditional Chinese medicines (said to be ten or more) are included such as sand,,, considered quite precious.As for and, they are used in greater quantities.The specific process is that live chickens weighing about two pounds are selected. After removing the internal organs from under the neck and washing them, the wings are inserted into the body, slightly dried before being fried briefly in oil, then smoked with herbs.Some chefs say this step is crucial, requiring exact timing and precise use of ingredients.By smoking like this, medicinal properties permeate throughout the chicken while the pungent taste does not remain.Then it is cooked further with aromatic seasonings in a large pot until meat flavors are rich and bones are tender.Skilled craftsmen can pluck the chicken up so that the bones fall off naturally, while the skin and flesh remain intact. This is called "boneless roasted chicken" and considered superior.Steam thoroughly until the meat is fragrant and the bones are tender.Mastery in this technique allows the chicken to be lifted with the bones falling off naturally, while the skin and meat remain intact, known as "Deboned Roast Chicken," which is considered superior.A skillful cook can lift the roast chicken and shake it so that the bones fall off naturally, while the skin and meat remain intact; this is known as "Daguoshajie" (Deboned Roast Chicken) and considered top-notch.