Materials: new hen 1 hen (about 1250g), ginkgo biloba 250g, Shaoxing wine 30g, ginger slices 15g, salt 10g.

Characteristic color: "Ginkgo roast chicken" is a traditional dish in Qingchengshan area of Chengdu. Qingcheng Mountain has beautiful scenery and is famous for its quietness. The food here is delicious and unique, known as the "four wonders", that is, "Dong Tian tribute tea". The tea quality is excellent, the juice color is clear and the tea taste is mellow; Two unique "Ginkgo Roast Chicken" soups are thick and white, and the chicken is extremely delicious; Three unique "Qingcheng pickles" are crisp and fresh, with a long aftertaste; Four unique "Dong Tian milk wines" are rich but not strong, sweet but not greasy.

According to legend, "Ginkgo Roast Chicken" was created by Taoist in Shi Tian Cave of Qingcheng Mountain. It is said that two or three hundred years ago, there was an old Taoist priest in Qingcheng Mountain who became thinner after a long illness. There is a ginkgo tree on Qingcheng Mountain, which has a history of more than 500 years. Its ginkgo is big and strong. A Taoist priest in Tianshidong has picked ginkgo biloba from the tree many times, cooked soup with tender hens, stewed it with slow fire and poured it out to the Taoist priest, which made the Taoist priest get better, recovered quickly and refreshed. Since then, "Ginkgo Roast Chicken" has become a famous specialty in Rongcheng and even the whole Sichuan area.

Exercise: 1 Slaughter the chicken, remove hair and viscera, and wash it with clear water. Cut the back of the chicken with a knife (don't cut the abdomen), put it in a pot and boil it with cold water, remove it and wash it with clear water, and remove the blood powder for later use.

2. Knock open the shell of ginkgo, put the shell into the boiling water pot, take it out, peel off the shell and wash it.

3. Put the whole tender hen into the pot, add water (depending on the submerged chicken), add ginger slices and Shaoxing wine, cover and cook for about 30 minutes, until the chicken is half cooked and the soup is thickened, then pour into a big casserole, add ginkgo and salt, cover and cook for about 15 minutes, until the chicken is crisp and the soup is thickened, and pour into a big circle.

Features: light yellow color, thick white soup, fresh and tender chicken, slightly sweet ginkgo, soft and ripe and palatable.

The key: be sure to use a fat hen to get rid of dirty blood and wash it clean. When cooking, the chicken will be roasted crispy and thick with strong fire, and then simmered in a casserole.

Ginkgo taro paste

Ingredients: [Ingredients]: half a catty of clean meat, three ounces of ginkgo, half a cup of sugar, four spoonfuls of lard and three spoonfuls of sugar.

[Accessories]: 1/3 cups of water, 2 tablespoons of sugar, 1 tablespoon of corn flour.

Exercise: (1) Wash taro, slice it, steam it for about 40 minutes, and knead it while it is hot.

(2) Peel ginkgo, blanch it in boiling water 15 minutes, take off clothes and remove the core, wash and drain the water, blanch it in boiling oil for a while, take it out, add three spoonfuls of sugar, and take it out evenly (it is best to marinate it overnight).

(3) Put a tablespoon of lard, put down the sugar of gingko and pickled gingko, stir-fry for a while, add a cup of water until the water is about 3/4 cup, and then pick up gingko and cooked gingko respectively.

(4) Add three tablespoons of lard, put down the chopped taro and half a cup of sugar, stir-fry until the sugar dissolves, then add the remaining water of boiled ginkgo, stir-fry evenly, and take it out.

(5) After the taro is cold, if it is not smooth, it can be put into a grinder to grind it smooth, put into a deep dish, and add ginkgo. Steamed when eating, boiled and poured on taro and ginkgo. Whether or not to provide juice is optional.

Ginkgo duck pot

Ingredients: one duck, four ounces of ginkgo, eight ounces of yellow buds, two parsley, carrots, mushrooms, oyster sauce, sugar, chicken powder, raw flour, wine, salt, old pomelo and peel.

Exercise: 1 Peel ginkgo, boil in boiling water for five minutes, wash and drain. Wash the duck, blanch it in boiling water, remove the drained water and cut into pieces.

2. Add two spoonfuls of oil to stir-fry ginkgo thoroughly, then add duck meat for a while, add seasoning, simmer ginkgo for about ten minutes, thicken and turn off the heat. Wash the bean sprouts, cut them into small pieces, cook them and put them in a clay pot. Put the duck on the bean sprouts, boil it, add the coriander and serve in the original pot.

Ginkgo roast beef

Ingredients: 750g beef, 50g onion, 250g ginkgo, 50g ginger, 50g soy sauce, 20g sugar, 3g starch10g monosodium glutamate, 3g salt and 40g soybean oil.

Exercise: 1 Wash the beef and cut it into 4 cm square pieces.

2. Peel the ginkgo, skim the nuts slightly with oil, take them out, put them in boiling water, and wipe off the tender skin with a cloth.

3. Heat the wok and put a little oil. Add 10g white sugar, add beef when it is red, stir-fry for a while, add boiled water, preferably beef, and at the same time add white nuts, 10g white sugar, onion and ginger slices, bring to a boil with high fire, and simmer with low fire until soft.

4. Pick up the onion and ginger, adjust the starch with clear water, pour it into the wok, thicken it and take it out.

Ginkgo osmanthus decoction

Ingredients: 300g white pulp, 5g sweet-scented osmanthus, 200g sugar, and a little cornstarch.

Exercise: 1 Boil ginkgo meat in a clear water pot for 15 minutes, take it out, wash it and drain it.

2. Add an appropriate amount of water to the pot, put it on an enlarged fire, add sugar and washed cooked ginkgo, then roll it up, skim off the floating foam, add sweet osmanthus, thicken it with raw flour and water, and put it in a soup plate.