The authentic local founders are Li Ji and Cui Ji. In 1951s, the public-private partnership entered the braised chicken company. Real people don't eat the group's braised chicken. The real time-honored brands are Li Ji and Cui Ji, and the food city and braised chicken group were later established. However, because of the support of the government, the development is very strong, and because of its large size and wide reputation, many foreigners go there.

It originated from the Ming Dynasty: in the late Yuan and early Ming Dynasties, with the busy transportation of grain, it became the imperial road for Kyoto to reach nine provinces. The economy began to show prosperity, and roast chicken appeared on the market. Old people selling roast chicken with baskets often appear near the canal pier, flood and drought stations and official offices in the city. This kind of roast chicken is a delicious roast chicken after careful manual work: its shape lies on its side, its color is red and delicious, and its meat is tender and delicious. As the prototype of braised chicken later, it has emerged. With the development of economy, the city entered its heyday and has become one of the 33 big cities in China.

Braised chicken, as a traditional delicacy of the Chinese nation, has been widely spread in China, forming many well-known brands recognized by the public. For example, Shandong Braised Chicken Co., Ltd.' s spiced boneless braised chicken has long been well-known at home and abroad, and brands such as Deshunzhai, Baolanzhai, Shenglanzhai, Fushunzhai, Zhongxinzhai, Yongsheng Zhai, Debaozhai and Shen Shi have also become famous all over the world. Braised chicken has become a cultural carrier, spreading Chinese food culture to the world.

In the 1951s, Vice President Soong Ching Ling made several stops to buy braised chicken for President Mao Zedong on his way back from Shanghai. Braised chicken is famous all over the country and exported overseas, and is known as "the best chicken in the world".

Extended information

Practice of braised chicken in Dezhou

1. Slaughter live chickens, remove their internal organs and wash them with clear water. Insert the chicken's left wing from the incision under the neck, so that the tip of the wing protrudes from the inside of the mouth and is pinned to the chicken's back; Pin the right wing of the chicken on the back of the chicken. Then gently break the leg bones with the back of the knife and cross them, put the two claws into the chicken's abdomen and dry the water.

2. Add 51g of caramel and clear water, and evenly spread it on the chicken. Heat the wok and add oil to 81% heat. Add oil and explosives to the chicken until golden brown, take it out and drain the oil.

3. Add clear water to the pot (to submerge the chicken), put the chicken with good explosives into the pot, and add spiced herbs (wrapped with cloth), ginger, salt, Tricholoma, and soy sauce. Bring the fire to a boil, skim off the floating foam, and simmer for half an hour on low heat until the chicken is crisp and rotten. Pay attention to keep the chicken skin intact and the whole chicken intact when fishing.