Roast chicken is a traditional Chinese flavor dish. Part of the cooking method is to fry the chicken coated with caramel and then cook it with brine made of spices. Among roast chicken, Daokou roast chicken is the most famous, which is rich in flavor, crisp and soft, salty and palatable. The finished roast chicken has the characteristics of delicious meat, fat but not greasy and rotten but not scattered. The difference between roast chicken and braised chicken lies in the different production technology. Braised chicken is mainly "grilled", that is, onion and ginger are wok, and then raw materials or cooked semi-finished products are put in; And add other condiments, add soup, then cook with warm fire until crisp and rotten, and finally thicken the pot. The production technique of roast chicken is "burning", that is, frying first, then adding soup to fry or stew; Or cooked first and then fried. Chicken is the meat we often eat in our daily life. The price of chicken is much cheaper than pork, beef and mutton, but the nutritional value of chicken is not low at all. Chicken is rich in protein, calcium, vitamins, amino acids and other trace elements needed by human body, which is nutritious and delicious. There are many ways to cook chicken, such as braising in soy sauce, marinating, frying, baking and so on, which are very popular with everyone. But when it comes to chicken, the names "braised chicken" and "roast chicken" should be familiar to everyone, but most people should not understand the production methods and techniques of these two kinds of chicken, so they don't know the difference between them.