The difference is that there is cake in the old woman's cake, but there is no chicken in the money chicken. Like osmanthus, money chicken is a common barbecue in the memory of many old people. But today, pudding has been searched all over Guangzhou, and it is difficult to find the trace of money chicken again.
Delong Hotel in Hong Kong, which is dominated by French ancient golden rooster, also closed its doors in June165438+1October last year because of the physical problems of its boss. At present, only Dabanlou and Lianxiangju in Hong Kong still insist on making ancient money chickens. Diners who are used to eating dragon flavor don't buy it, but they still feel that they can't eat dragon flavor anymore.
Upon learning that Delong Hotel is going to close, gourmet Cai Lan and Michelin-winning Ahong snack owner Li Weihong both lamented that there are so few traditional Hong Kong dishes that it will become more and more difficult to eat in the future. So what exactly is a money chicken? What is the charm?
From the origin, money chicken is Shunde cuisine, which consists of fat pig, liver, naked eye and frozen meat. Because it is fired with an iron tag, a small round hole will be formed in the middle after the iron tag is removed, much like the previous copper coins, so it is named.
As for "chicken", it is not because there is chicken liver in the middle. In the original practice of money chicken, the liver caught in the middle should be pig liver, and it must be powder liver of pigs that have been raised for more than one year, that is, Huang Sha Run.
Later, it spread to Hong Kong and Macao, and the practice improved, and gradually began to switch to chicken liver. Therefore, in Hong Kong, money chicken with chicken liver is also called "chicken liver money chicken".
The difficulty in making money chicken is that all the ingredients have to be cut into disks of the same size, and then they need to be pickled separately. Among them, the production of frozen meat is the most troublesome. It takes at least a week to marinate fat pork with sugar and rose dew, and sugar can make fat pork chemically translucent. Pay attention to barbecue shops, frozen meat needs to be marinated for a month.
After curing, the frozen meat, naked eyes (barbecued pork) and liver are sequentially strung together with iron bars. In Hong Kong, every three pieces will be separated by a piece of ginger, about a dozen dollars a bunch of chicken, and then the whole bunch will be put into the oven to burn.
The function of ginger slices is to get rid of fishy smell and boredom. Some restaurants in Guangzhou used lemon slices instead of ginger slices.
In the process of firing, the frozen meat will seep oil and flow from top to bottom, making the whole string of money chicken fragrant. Sprinkle a layer of honey on the road and it will taste sweeter.
Freshly baked money chicken with a glass of dry red. Eating three layers at a time, with varied tastes, is the most recommended way to eat in Cai Lan. A mouthful of money chicken and a mouthful of dry red can set off the sweetness of the two foods, which is also unforgettable.
The disappearance of money chicken is related to the healthy taste change of modern people pursuing low-fat diet. But more importantly, the practice is too complicated, the pricing is difficult to set too high, and the cost performance of the whole production is too low.
Therefore, the pudding suggests that if you see money chicken in the Cantonese restaurant, you might as well order one and try it. After all, it is an ancient French dish that few people eat.