In this issue, the merchant will record the story of braised chicken rice with everyone, capture the national market and go global.
Speaking of braised chicken rice, I think of braised chicken. Although they are only two words apart, they are quite different. Braised chicken is a dish with only chicken and no rice.
And braised chicken rice is rice, which is braised by braised chicken and rice. Braised chicken rice is a new form developed by braised chicken.
Like braised chicken rice, braised chicken belongs to Shandong cuisine, which originated in Shandong.
"Braising" is a very authentic way of Shandong cuisine: roll the prepared ingredients in boiling oil, then add the seasoning and side dishes to boil, and then turn to low heat to simmer and collect the juice.
Braised food is called "braised" because of its Huang Liang color. If soy sauce or sugar is added to the pot in the middle, the braised food will turn red, which is called "braised".
The practice of braised chicken in Shandong is different from what we see in the market today. The braised chicken in Shandong chooses a whole chicken and cooks it.
The braised chicken we see in the market uses side dishes such as chicken leg meat and local mushrooms to stir fry, stew and stew, which is actually the production method of braised chicken rice. Because of the same production method, many people do not distinguish braised chicken rice from braised chicken.
Huangqi chicken was appreciated by many people during the Republic of China. At that time, there was a store that was sought after by "foodies" because famous chefs gathered more than twice as many delicacies. This store was Jilingyuan.
His family's signature dish "Baicao Braised Chicken" was also a must for many people at that time. Even Han Fuju loved this dish at that time, and he won 30 silver dollars for it.
He also praised the chicken for its originality, which belongs to the top grade and can be called a must. However, the choice of ingredients, the collocation of ingredients and the choice of pots are very particular about the braised chicken in Jilingyuan.
The chicken pieces in the braised chicken must be controlled within two kilograms, and dozens of spices should be added. The rice grains must be complete, and the incomplete rice grains should be removed. The stew pot must be a casserole in Yixing, Jiangsu.
Bo Lin, the chef of "Baicao Braised Chicken", became the first chef in Jinan with this dish, and many upper-class people are proud of eating his braised chicken.
The appearance of braised chicken rice was in the last ten years. The high status of braised chicken rice must be thanks to Yang Xiao Road, who opened the first braised chicken rice restaurant in China.
His forefathers opened a restaurant in the 1930s. The signboard of this restaurant is braised chicken, and he inherited the recipe of the family braised chicken sauce.
At that time, when he had nothing to do, he observed the guests eating in the store. Steamed bread, noodles and pancakes occupied the position of Shandong staple food, but he found that customers who ordered braised chicken liked to eat rice together.
It was this discovery that laid the foundation for the coming out of braised chicken rice.
On 20 1 1, Yang Xiao Road partnered with friends to open Yang Mingyu braised chicken rice named after his son, which was the first time to change from a dish name to a store, which only sold braised chicken rice.
Prior to this, all the braised chickens appeared in the public's field of vision as dishes, and a shop that only sells braised chicken rice is undoubtedly an innovation.
At first, because few people knew about the store, there were very few customers coming, but after a week, the situation changed rapidly, and customers who came to look for food lined up in the store.
Because the business is particularly good, and there are not enough people in the store, Yang Xiao Road has to set tables outside. At the best of business, there are even more than 100 tables outside.
Seeing that the braised chicken rice has been recognized and loved by everyone, Yang Xiao Road hopes to spread it out and make it bigger and stronger, so that people in other places can also taste this delicious food.
The year of 20 13 is the peak year of braised chicken rice, and this year's braised chicken rice can even be called the three domestic catering giants with Shaxian snack and Lanzhou Lamian Noodles.
According to the data, there are more than 30,000 braised chicken in China, including more than 4,000 braised chicken rice shops in Shandong. In the short three years from 20 18 to 2020, Shandong has also registered 265 1 braised chicken enterprises.
As the "leading brother" of braised chicken rice, Yang Mingyu has many franchise stores. He is not only very popular in the domestic market, but also has entered the foreign market.
Today, the brand "Yang Mingyu" has more than 6,000 franchisees in nearly 400 cities around the world, and has become a global hot snack in China, spread all over Japan, South Korea, the United States, Canada and New Zealand.
So why did such ordinary braised chicken rice capture the whole country and go to the world?
First of all, according to the China Catering Report 20 18, it can be seen that in recent years, chicken has become the second largest category of meat consumption in China. Compared with pork, chicken is cheaper and can be consumed frequently by consumers.
The staple food of braised chicken rice is cheap chicken, and a bowl of rice is a braised chicken. The price is around 20 yuan, and the price is close to the people.
Secondly, China has a vast territory and a large population, and its customs are different. Some people like noodles and steamed bread, others like rice, but most people still like rice, and braised chicken rice just fits this feature.
Finally, the method of making braised chicken rice is simple. If you want to make braised chicken rice at home, you can go online to find the formula. Moreover, braised chicken is a very common dish, which means anyone can cook it.
One person has benefited, and it is very simple for others to share a piece of it.
Therefore, Yang Mingyu is not the only brand of braised chicken rice, and Yang Mingyu is not the only one who owns franchise stores. Therefore, the diffusion speed of braised chicken rice is very terrible. In just a few years, it quickly occupied the domestic market and became an equal with Lanzhou Lamian Noodles and Shaxian snacks.
However, the truth that you lose when you are full is vividly displayed in the body of braised chicken rice.
The braised chicken rice is still too monotonous. No matter how innovative, the braised chicken rice will always be around the braised chicken, and no matter how delicious it is, it will always feel tired.
If you change other staple foods, such as duck, pork and beef, it will not be braised chicken, and the popularity of changing the signboard will decline. Moreover, changing the ingredients means rising costs, so will the cost rise and the price rise? If the price rises, will customers stop spending, and if they don't, how much will the profit be less?
There are too many brands of braised chicken rice and too many franchise stores, which also creates the mixed quality of this industry. The braised chicken rice in some shops tastes good and clean, some are clean but barely tasted, and there are even many black-hearted merchants.
As early as 20 13, the food safety problem of braised chicken rice was exposed in Nanjing. Let alone whether the random placement of ingredients will cause safety problems, and many chicken legs came from black workshops. At that time, 92 braised chicken rice restaurants were closed down for rectification.
Some people chose braised chicken rice for take-out. As a result, they ate half of it but saw mouse meat. When contacting the merchant for compensation, the merchant refused to pay compensation because he left the store. Some people even ate mouse meat and lived in the hospital.
August 20 17, a supplier of braised chicken rice in Yancheng, Jiangsu Province was investigated. In order to gain profits, they cut costs, pretended to be inferior chicken or fake chicken, and the workers did not wear gloves at work, which made the hygiene worrying.
Some stores themselves are not clean, not to mention bad hygiene, and they also sell zombie meat to customers. A series of hygiene problems have caused consumers to dare not trust braised chicken rice any more.