Dongan chicken (poultry + pepper + ginger + onion)? During the Kaiyuan period of Emperor Xuanzong of the Tang Dynasty, a merchant was on his way and was hungry at night, so he ate in a small restaurant in Dong'an County, Hunan Province. ? The old woman who owned the shop had no vegetables to offer, so she caught young chickens and slaughtered them, seasoned them with onions, ginger, garlic, spicy food, stir-fried them with sesame oil, and then simmered them with wine, vinegar, salt and other seasonings. The vegetables were red and shiny. It is fragrant and tender, and the guests are full of praises, praising this dish as wonderful. After the county magistrate heard about it, he went to the store to taste it in person. It was indeed well-deserved, so he called it "Dongan Chicken".

Peking duck (poultry + pepper + cucumber + wheat)? During the Ming Dynasty, people loved to eat Nanjing salted duck, especially Zhu Yuanzhang, the emperor of the Ming Dynasty. There was even a story about roast ducks one after another. The royal chefs in the palace tried their best to develop new ways to eat duck dishes, so they also developed two types of roast duck: barbecued duck and braised roast duck. The former is represented by "Quanjude", while the latter is most famous by "Bianbi Fang". ? With Zhu Dizu moving the capital to Beijing during the Ming Dynasty, roast duck was also brought to Beijing. During the Jiajing period, roast duck was spread from the court to the people, and the first store in Beijing was opened.

White-cut chicken (poultry + 2 gingers + green onions)? White-cut chicken is also known as white-cut chicken and three-butter chicken. It is mostly used as a cold dish at banquets and is used with wine. Because the chicken is boiled without seasoning and then chopped when eaten, it is called "white chopped chicken". ? Yuan Mei, a native of the Qing Dynasty, called it white sliced ??chicken in "Suiyuan Food List" and said: "Chicken is the most powerful, and all kinds of vegetables depend on it, so it is the head of the Yu clan, and other birds are attached to it to make the Yu clan Dan." Taste of Tai Gengyuan wine.

Ginger shredded duck stew (poultry meat + ginger*2 + water)? Ginger is warm in nature, relieves symptoms and dispels cold, warms the lungs and relieves cough; duck meat is cold in nature and replenishes qi. Yin, and stomach and digestion? The combination of the two can achieve the effect of removing dryness, clearing fire, warming and nourishing yang. The preparation method is as follows: Wash the duck meat and cut it into pieces, peel the ginger, shred part of it, slice part of it, and put it in the pot. After adding the duck, add cold water and cooking wine and bring to a boil. Put the ginger slices and duck in the casserole, then pour in the cold water and bring to a boil. Add the seasonings and garnishes and simmer for 20 minutes. It will be ready after another ten minutes.

Roast chicken (poultry + sesame + chili + pepper) The operation of roasting chicken is very simple. The preparation method is as follows: After mixing the seasonings, apply two-thirds evenly on it. Marinate the internal and external surfaces of the chicken body for one hour. Tie the marinated chicken to the grill and light the firewood at the same time. After roasting on the grill for about an hour, start brushing with oil. Generally, you need to brush it four times and bake for two hours. Finally, the skin of the chicken will be golden and crispy, and the meat under the skin will be juicy and fragrant.

Season the chicken (poultry + sesame + chili + egg) and mix the chicken with soy sauce and wine. Boil it in 70% hot oil until golden, then remove and drain the oil. This method was first seen in "Qi Min Yao Shu" in the Southern and Northern Dynasties, and there is also a corresponding record in "Suiyuan Food List" by Yuan Mei of the Qing Dynasty.