Bucket chicken is cooked in the north and south of China, and the methods are basically the same. They are all cooked with old brine (innovative, first burned and then steamed). The ingredients of brine are slightly different between the north and the south. The most remarkable point is that sugar is used in the south and sugar is not used in the north.
History:
The most famous operators in the north are Tiansheng and Cheap Square in Beijing, Zhengyang Building in Harbin, Dexingzhai in Jinan and Ma Yuxing in Kaifeng. Ma Yuxing Broiler is a unique Hui food in Kaifeng history and has a long-standing reputation. According to the examination, in the Northern Song Dynasty, there was a restaurant that was good at cooking broiler chickens. Later, it moved south with the Song Dynasty and opened in Nanjing, which lasted for hundreds of years.
In the fifth year of Xianfeng, Qing Dynasty, Ma Youren, the descendant of the founder of Tong Ji, returned to Kaifeng, his hometown, and brought back a barrel of century-old "old soup", and then set up Ma Yuxing Tong Ji shop in Kaifeng. Ma Yuxing Broiler has won the championship every year since 1982. In the appraisal held by the Ministry of Commerce in 1984, it won the title of ministerial-level quality product with the first total score, which is indispensable for Henan Province to entertain domestic and foreign guests.