When the carved chicken is steamed, the whole kitchen is filled with charming fragrance. The mellow carved chicken and fresh and sweet chicken are combined to produce a wonderful fragrance. When cooking this dish, please try to use local chicken legs, because frozen chicken legs will taste much worse. In fact, the material doesn't have to be chicken legs, but chicken pieces can also be used. I am used to drinking cuttlefish chicken soup simmered on low fire, and it is also good to try carved chicken juice steamed on high fire.
Carved wine originated in Dawenkou culture period 6000 years ago, which represents the long-standing wine culture in China. Among the huadiao wines in various places, the oldest brand is Shaoxing huadiao wine in Zhejiang. Carved flowers are made of high-quality glutinous rice, high-quality wheat koji and clear spring water by ancient methods, and contain a variety of amino acids and vitamins beneficial to human body. According to the different storage time, carved wine has been aged for three years, five years, eight years, ten years or even decades, and aging is the most valuable. Generally speaking, Huadiao wine is soft, bright orange and mellow. Carved wine can be drunk directly or when it is scalded to 38 or 40 degrees. After heating, the alcohol content of Huadiao wine decreases, so it becomes more mellow and thick. Besides being served as a side dish, many famous dishes are made of carved wine, such as carved chicken, carved chicken, carved meat and so on. It is best to drink carved wine when eating crabs. Crabs are cold, and carved wine warms the stomach. This is the best match.