The story and legend of Ningyuan Blood Duck: "Donganzi Chicken" is a traditional dish in Hunan, which began in the Tang Dynasty. According to legend, during the Kaiyuan period of Emperor Xuanzong of the Tang Dynasty, in a small restaurant in Dong 'an County, Hunan Province, several businessmen came one night and asked for several good dishes. At that time, the food in the store had been sold out, so the store caught two live chickens, slaughtered and washed them immediately, cut them into small pieces, added ingredients such as onions, ginger, garlic and peppers, fried them in hot oil, stewed them with salt, wine and vinegar, and poured sesame oil from the pot. When the chicken is served, it smells delicious and tastes fresh. After eating, several businessmen were very satisfied. Afterwards, these businessmen boasted about the delicious food in the small shop, so many businessmen passing through Dong 'an came to this small shop to eat chicken, and this dish gradually became famous. Grandpa Dong 'an County began to be dubious, so he went to the store to taste it himself. Sure enough, it is called Dong 'an Chicken. Later, the restaurant was made of new hens, so it was called "Donganzi Chicken". This dish was handed down from the Tang Dynasty and has a history of 1000 years. It is one of the most famous dishes in Hunan.

Ancient recipes:

Raw materials: tender hen 1 hen (about 1000g), 50g green pepper and 50g red pepper.

Seasoning: dried red pepper 10g, pepper, monosodium glutamate 1g, 50g yellow vinegar, 25g Shaoxing wine, onion, ginger, wet starch, broth, cooked lard 10g, 3g refined salt and 2.5g sesame oil.

Methods: 1. Slaughter the chicken, eviscerate it, wash it, put it in the soup pot 10 minute, take it out, cool it to 70% maturity, chop off the head, neck and claws, remove the bones, and cut it into strips with a width of 5.5 cm and a width of 1.3 cm along the meat line; Shred ginger; Cutting dried red pepper into fine powder; Zanthoxylum bungeanum broken; Cut onion into sections; Cut the green pepper into long strips. 2. Heat a wok, add lard to heat it, add shredded chicken, shredded ginger and dried pepper powder to stir fry, add yellow vinegar, Shaoxing wine, refined salt and pepper powder to stir fry a few times, then add broth and stew for 5 minutes. When the soup is dry, add onion, green pepper strips and monosodium glutamate.

Features: white, red, green and yellow are harmonious, the color is simple and fresh, the chicken is fat and tender, and the taste is sour and spicy.

Innovative design: the rockery made of fried mushrooms is put on the side of the dish, the shape of running water is made of agar, and the shape of green trees is put on the side of the rockery, which embodies the mountainous and watery Hunan characteristics. The dish is spelled in the shape of chicken, and the word Dong 'anzi chicken is squeezed out with tomato sauce to reflect the local flavor of this dish.

This version of the cookbook:

Ingredients: chicken 1 piece, water-soaked mushrooms 200g, cucumber 1.50g, carrot 1.00g, frozen powder 5g, a little parsley and eggs 50g.

Seasoning: dried red pepper 10g, white vinegar 50g, Shaoxing wine 20g, onion ginger 20g, refined salt 3g, monosodium glutamate 2g, sesame oil 3g, wet starch 25g, crispy fried sauce 200g, sugar 100g, tomato sauce 50g, pepper oil 20g and tender meat powder 2g.

Methods: 1. Slaughter the chicken, remove the bones and claws, cut the meat into strips, wash the chicken blood, add a little tender meat powder, egg white and refined salt, monosodium glutamate, Shaoxing wine and wet starch, and replace the cucumber and carrot with willow leaves. 2. Change the mushrooms into long strips, marinate them with refined salt, hang them up and fry them, and fry them with a spoon, thus making glazed mushrooms into rockeries. Boil the frozen powder in a boiling water pot and add a little green pigment. After boiling, pour it into one side of the rockery to form running water. Make two small trees with celery and insert toothpicks into the other side of the rockery. 3. Pour peanut oil into the pot and sprinkle the chicken with 50% oil. Leave a little oil in the wok, add shredded ginger and dried pepper powder to stir fry, add yellow vinegar, Shaoxing wine and pepper powder to stir fry a few times, add chicken pieces, put them in clear soup, simmer on low heat, add onion, monosodium glutamate and wet starch, and pour sesame oil out of the wok. 4. After the cucumber and carrot are slightly scalded with boiling water, add salt, monosodium glutamate and pepper oil and mix well. Squeeze the words "Donganzi Chicken" on the side of the dish with ketchup. 5. Put chicken, cucumber and carrot in the blank space of the plate in the shape of chicken.

Features: simple and generous shape, bright color, delicious taste and attractive appetite.