According to legend, in the late Qing Dynasty, there was a chef named Xu Zihua in the north of Lincheng County (now Xuecheng District, Zaozhuang City). The dish "Spicy Chicken" was created with many years of experience as an imperial chef. After that, the small restaurant was packed with guests every day and every seat was packed. The spicy chicken he created is fragrant, spicy but not overpowering, making people sweat profusely but unable to stop eating it, making diners linger over it. Literati and poets at that time wrote an inscription for him: The fragrance of chickens floats ten miles away, and the guest sits ten miles away.

The Taierzhuang section of the Beijing-Hangzhou Grand Canal in the south of Zaozhuang was a transportation hub for north-south shipping at that time. There was an endless stream of merchants coming and going. Zaozhuang Spicy Chicken was rumored to be a good talk at the time and was highly praised by food lovers all over the world.

Extended information:

How to make spicy chicken

Preparation materials: chicken legs, chili sauce, ginger, green onions, potatoes

1. Preparation Ingredients.

2. Peel and cut potatoes, and chop chicken legs into pieces.

3. Wash the chicken, boil it in boiling water for 5 minutes, take it out, filter out the water and set aside.

4. Add 3 tablespoons of vegetable oil to the pot. When the oil is hot, fry the potato cubes until brown, remove and set aside.

5. Put the chicken pieces into the same oil pan and fry until brown, then take them out and set aside.

6. After frying the chicken and potato pieces, put them into bowls respectively and set aside.

7. Wash and cut the green onions into sections, wash and peel the ginger and slice it into slices. Put 1 tablespoon of oil in the pot. When the oil is hot, add the green onions and ginger slices and sauté until fragrant.

8. Sauté the onion and ginger until fragrant, then add the glutinous rice cake and chili pepper and stir-fry until fragrant.

9. Stir-fry the seasonings in the pot to produce red oil, then add the chicken pieces and stir-fry.

10. Stir-fry the chicken for 2 minutes, add half a bowl of water, cover the pot and simmer.

11. After simmering until the water is almost dry, open the lid of the pot, stir-fry until there is no water, add the previously fried potato pieces, stir-fry, then add an appropriate amount of salt, stir-fry for a while, and serve. Can.