Daokou roast chicken is produced in Daokou Town, hua county City, Henan Province, which is a Chinese time-honored brand in Henan Province. With a long history and unique flavor, it is well-known at home and abroad and is a famous local specialty food in China.

Daokou roast chicken was founded in the 18th year of Shunzhi in Qing Dynasty (AD 1661), with a history of more than 311 years. According to the records of Xunxian County and hua county, in the first 111 years, due to poor technical conditions, it was not distinctive and its business was not prosperous. In the fifty-second year of Qianlong (AD 1787), Zhang Bing, a master of roast chicken and the ancestor of Zhang Zhonghai, a representative inheritor of intangible cultural heritage, came across Liu Yi, an old friend of the imperial chef of the Qing Palace. He opened a small roast chicken shop in Daji Street, Daokou Town, and his business was depressed because of improper production. One day, an old friend who used to be a chef in the imperial dining room of the Qing Palace visited, and he was stunted. The two met after a long separation and had a talk about drinking. Zhang Bing asked him for advice, and his friend told him a secret recipe: "If you want to roast chicken, add eight ingredients and old soup." Eight condiments are tangerine peel, cinnamon, cardamom, galangal, clove, Amomum villosum, Amomum tsaoko and angelica dahurica. Soup stock is the old soup for cooking chicken. Every time you cook a pot of chicken, you must add the old soup from the first pot, and so on, the older the better. Zhang Bing did the same thing, and the chicken was really delicious. Since then, business has flourished, and Zhang Bing named his roast chicken shop "Yixing Zhang", which means "Friendship and Prosperity Zhang".

During the Jiaqing period of Qing Dynasty, Emperor Jiaqing was patrolling a crossing, and suddenly he was excited by the strange fragrance and asked the people around him, "What is this fragrance?" Left and right replied: "roast chicken." After the attendant presented the roast chicken, Jiaqing said with great joy: "Color, fragrance and taste are three unique". Since then, Daokou roast chicken has become a tribute of the Qing court. Zhang Bing's descendants have inherited and developed the exquisite skills of their ancestors, so that "Yixingdian" roast chicken has always maintained its unique flavor. (based on 111 chickens)

Cinnamon 91g Amomum villosum 15g

Alpinia officinarum 91g Clove 5g

Angelica dahurica 91g Nutmeg 15g

Amomum tsaoko 31g sodium nitrate 11g~15g

Dried tangerine peel 31g salt 2Kg~3Kg 1, choice of raw chicken

Choose disease-free healthy live chicken, weighing about 1.5kg, with a chicken age of 1 years. Generally, meat chicken is not used as raw material.

2. Slaughtering and processing

Preparation before slaughter: Before slaughter, chickens should stop eating for about 1.5h, and at the same time, they should be given enough water to facilitate the discharge of contents in digestive tract, facilitate operation, reduce pollution and improve meat quality.

Stabbing and bloodletting: Cut off three tubes below the junction of head and neck for bloodletting, and the knife edge should not be large. Be careful not to cut off the neck bone, and bleed for about 5min minutes, and bleed fully.

blanching and depilation: first, prepare hot water, then put the bled chicken into the water, so that the chicken is submerged in the hot water, and the water temperature is kept at about 62℃. Turn the chicken body up and down with a wooden stick at any time to facilitate soaking and scalding evenly. After about 1min, lift the wing hair up with your hands, and it will take off when you lift it, indicating that soaking and scalding are good. Take the chicken out immediately, it will shed its hair quickly, and don't continue to soak it in hot water, otherwise the skin will be too brittle and rotten. When depilating, pull, push and stroke along the direction of wool flow to quickly depilate the wool. At the same time, the exfoliating beak and paw layer should be removed. Be careful not to spoil the skin during the whole operation, so as not to cause defective products. Finally, soak the chicken in clear water, pluck the residual hair, wash it and prepare to gut it.

eviscerate: put the unhairing chicken on the case, first cut a small mouth about 1cm on the left skin of the neck, carefully separate the crop, and pull out the esophagus and trachea at the same time, then cut the abdominal wall around the anus with scissors to form a circular incision, separate the anus and expose the internal organs of the abdominal cavity. Hold the chicken body with the left hand, put the index finger and middle finger of the right hand into the abdominal cavity, and slowly pull out the internal organs such as liver, intestine, gizzard, glandular stomach, hen's ovary and fallopian tube. Rinse it with clean water, then soak it in clean water for about 1 hours, and then take it out and drain it.

3. Modeling: The modeling of roast chicken is related to customers' interest in buying, so roast chicken has always attached importance to the inheritance and development of modeling. Daokou roast chicken looks like a triangle (or an ingot), which is beautiful and unique.

First, cut off the paws of the two hind limbs from the tarsal joints, and then put them on the case with their backs to the lower abdomen and heads outward and tails inward. Use scissors to expand the abdominal wall from the front edge of the incision to the inner sides of the two thighs in an arc shape (you can also cut the abdominal wall from the front edge of the anus to the inner sides of the two thighs in slaughter and processing, and remove the anus after evisceration), and cut a small hole in the middle of the rear edge of the abdominal wall, about 1.5cm long. Use a scalpel to insert into the body cavity from the incision at the opening, and place it at the roots of both sides of the spine, with the blade facing the ribs. Press the back of the scalpel hard and cut off the ribs. Be careful not to cut through the skin with too much force. Then turn the chicken over and lie on its side, press the chest with your palm, crush the ribs, and flatten the chest. Cut the skin inside the elbow corner of both wings so that the wings can be elongated. Take a bamboo stick with a length of about 1.5 cm and a diameter of about 1.8cm, cut both ends into a double fork shape, one end of the bamboo stick is stuck in the lumbar spine with the double fork, and the other end of the bamboo stick is spread out, and the broken ends of the two hind limbs are inserted into the small holes at the rear edge of the abdominal wall. Cross the two wings at the back of the neck, so that the head and neck are folded to the back of the spine, the tip of the wing is wound around the bleeding knife edge on the ventral side of the neck, and the two wings are put out from the knife edge to the mouth. After modeling, it looks like a triangle, which is beautiful and unique.

after modeling, wash the chicken body surface with clear water and dry it.

4. Beat sugar

Mix maltose or honey with water at a ratio of 3: 7, heat and dissolve it, and then evenly apply it to the modeled chicken surface. Whether the sugar is evenly beaten directly affects the effect of frying and coloring. For example, if the sugar is uneven, the frying and coloring will be uneven, which will affect the appearance. After the sugar is beaten, the chicken should be hung to dry the surface moisture.

5. Oil for frying

Fried chicken should be vegetable oil or chicken oil, not mixed with other animal oils. The amount of oil is such that the chicken body can be submerged. Firstly, the oil is heated to 1.71℃ ~ 1.81℃, and the chicken which has been beaten with sugar and dried in water is fried in the oil. The main purpose is to make the surface sugar coke and produce caramel pigment, so as to color the body surface. After about half a minute, when the surface of the chicken is persimmon yellow, remove it immediately. Because the color changes quickly when frying, the operation should be quick and agile. When frying, it is necessary to prevent the oil temperature from fluctuating too much, which will affect the frying coloring effect. Chicken should not be stored for a long time after frying, especially in summer, and should be cooked as soon as possible to prevent deterioration.

6. Cooking with ingredients

Different varieties of roast chicken have different flavors, and the key lies in different ingredients. The selection and use of ingredients is an important process in the processing of roast chicken, which is related to the taste harmony, quality and nutritional complementarity of roast chicken.

When cooking, the ingredients should be weighed according to the weight of the white striped chicken. Spices must be wrapped in gauze and put under the pot. Put the fried chicken into the pot layer by layer, with the big chicken and the old chicken in the lower layer of the pot and the young chicken in the upper layer. Hold it down with a bamboo grate, and then add salt, sugar and soy sauce to the pot. Then add the soup stock to make the chicken submerge below the liquid surface, first boil it with strong fire, then dissolve the sodium nitrate with a small amount of soup and sprinkle it into the pot. Instead, cook on low heat, and the soup in the pot can bubble slowly, and it must not be boiled until the chicken is tender and cooked. The cooking time is about 1.5h for a year's chicken and 3h for two years' chicken, starting from the boiling of the soup. The finished product is cooked and taken out of the pot. When cooking, if there is no clear water for the soup stock, pay attention to the appropriate increase of ingredients.

7. Preservation: Let the marinated chicken stand and cool, which can be sold fresh, packed in vacuum and stored in cold storage. Square bag roast chicken is a famous halal food in Zhoukou, and it is also a well-known local specialty treasure. According to legend, at the end of the Yuan Dynasty, Zhu Yuanzhang fought against the Yuan Army and retreated to Chen Zhou (now Huaiyang). He escaped the pursuit of the Yuan Army in Fuxi Temple, so he was exhausted and fainted to the ground, and was rescued by a kind old farmer named Fang. The old farmer made the only old hen in the family into a roast chicken and presented it to Zhu Yuanzhang. Zhu Yuanzhang was greatly inspired after eating, and he was amazed. After he proclaimed himself emperor, he called the old farmer into the palace to specialize in the imperial cooking of roast chicken. Later, the old farmer retired and opened a roast chicken shop in Chenzhou City.

With the vicissitudes of time, the production technology of Fangjia roast chicken has been continuously improved and passed down from generation to generation. It was not until Fangbu Dai that it was officially named "Fangbu Dai Chicken". The square-bag roast chicken is finely made and the ingredients are reasonable. After more than a dozen processes, more than 31 kinds of pure natural and precious seasonings are selected, supplemented by recycled old soup. The roast chicken is attractive in color, delicious, moderately salty and not greasy, and its maturity is particularly amazing. Regular eating can regulate qi and strengthen the mind, dispel cold and stop dampness, and prolong life. In addition, the tofu skin cooked in chicken soup is unforgettable and enjoys a good reputation in the Central Plains.

Su Yizhong Roast Chicken

Su Yizhong Roast Chicken Shop in Beiguan, Huaiyang is a halal deli that mainly deals in roast chicken and also deals in sheep's head, mutton and tofu skin. For decades, Mr. Su Yizhong has devoted himself to studying, taking the advantages of famous foods from all over the world and creating a unique secret recipe, which has made Sujia roast chicken famous in eastern Henan. Su Yizhong roast chicken is famous for its unique production, beautiful appearance, rotten meat and rich nutrition, and it is favored by people from all walks of life, and all tasters applaud it. Lan Tianye, a well-known painter (who plays Jiang Ziya in "The List of Gods"), praised it after tasting it, saying that Su Yizhong's chicken was delicious and delicious, and Chen Zhou was a must. During the ancestral meeting in Longdu over the years, writers, painters and painters from home and abroad all named Su Yizhong roast chicken, and lamented that its five flavors were all good, and they were happy to write inscriptions and paintings, which made Su Yizhong roast chicken famous. In 2116, Mr. Su Yizhong was hired as a famous Muslim food consultant by the Organizing Committee of the "Chef King's Competition" of Henan TV Station. In 2117, Su Yizhong Roasted Chicken became the only restaurant in Huaiyang that won the title of "civilized and honest merchant" at the municipal level.

Mr. Su Yizhong inherited the essence of traditional craft, and explored a unique set of experience in chicken selection, slaughter, shaping, cooking, using soup and cooking. He is strict in chicken selection, and he chooses Chai chicken within two years to ensure the quality of chicken. Add a variety of precious spices, and the roast chicken is cooked and fried in plain oil. It is rich in protein, and has the characteristics of good five flavors, crisp, fragrant, soft and rotten, salty and palatable, fat but not greasy, fragrant, white and tender meat.

For decades, Su Yizhong's roast chicken has always adhered to the traditional operating rules, so the masses have praised his roast chicken as "a hundred paces away, leaving the fragrance in the mouth"; Regular consumption can achieve the effects of stimulating appetite, strengthening the spleen, warming the middle warmer, benefiting qi, dredging collaterals and refreshing. Today's Su Yizhong roast chicken has become a gift for Huaiyang people to visit relatives and friends, and it has become the first choice for tourists at home and abroad to visit Huaiyang. Wang Lan roast chicken is a famous local food in Shenqiu. Its head office is located in Yongji New Town, shenqiu county. It was developed by Ms. Wang Lan after more than 31 years of painstaking research on the basis of ancestral secret system. The roast chicken created by her is bright in color, soft and fragrant. The raw materials are made of top-grade Chai chicken supplemented by dozens of precious Chinese medicines, which has a unique taste and is particularly suitable for the elderly. Moreover, a series of vacuum packaging has been developed to improve the storage time. Its roast chicken is also a local specialty receive by that shenqiu county municipal government.