Historical Origin

Origined from the Ming Dynasty

At the end of the Yuan Dynasty and the beginning of the Ming Dynasty, with the busy water transportation, Dezhou became the imperial road from Kyoto to nine provinces. The economy began to boom, and roast chicken appeared on the market. Old men carrying baskets selling roast chicken often appear near canal wharves, flood and drought stations and government offices in the city. This kind of roasted chicken is a roasted chicken that has been carefully prepared manually and is full of flavor: it is shaped like lying on its side, red in color and fragrant, and the meat is tender and delicious. It became the prototype of the later braised chicken and first emerged. With the development of economy, Dezhou City entered its heyday and became one of the 33 largest cities in China. The water and land thoroughfares are home to merchants and goods from all over the country, creating a situation where "there are so many people coming from the south and the north, and there are so many restaurants and inns like a forest". Roast chicken is no longer just seen on the dining table, but has "stepped" into society.

Later on, chicken delicacies were developed. In the small family workshops and the ancient and extensive craftsmanship, the original chicken culture was born, with a strong chicken aroma that spreads over the city.

Founded in the Qing Dynasty

In the 31st year of Kangxi (AD 1692), there was a roast chicken maker named Jia Jiancai on Ximenwai Street in Dezhou City. A roast chicken shop. Since this street leads to the canal pier, the small business is pretty good. One day, shopkeeper Jia went out on urgent business. He asked the waiter to suppress the fire. Unexpectedly, Shopkeeper Jia walked away, and soon the boy fell asleep in front of the stove. When he woke up, he found that it was overcooked. When he was at a loss, shopkeeper Jia came back and tried to fish out the chicken and take it to the store to sell. Unexpectedly, the smell of chicken was so tempting that it attracted many passers-by to buy it. The customer bought it and tasted it, and praised: not only is the rotten meat delicious, but even the bones are crispy and fragrant when chewed. It can be said that the fragrance penetrates through the bones. Afterwards, shopkeeper Jia devoted himself to research and improved his skills. This gave rise to the original method of braised chicken, that is, boiling it over high heat and simmering it over low heat. In today's parlance, the cooking method requires martial arts first and then civility. The martial arts are orderly. This is why braised chicken is called "braised chicken". Jia's Chicken is famous, so regular customers suggested giving the chicken a name. Shopkeeper Jia himself couldn't think of becoming famous. After some days, I suddenly remembered that there was an old scholar named Ma on the street, and I thought he could give me a good name. So he wrapped two steaming chickens that had just come out of the pot with lotus leaves, walked quickly to Ma Xiucai's house on Majia Liukou Street, and asked the scholar to name the chickens. Ma Xiucai tasted the chicken and asked about how to make it. He tasted it and chanted smoothly: "When the heat shakes the bones and flesh, the fragrant fragrance hits your nose; it makes me stretch out my five fingers, and my mouth and teeth are filled with sweet fluids." The poem. After finishing the chant, he blurted out: "What a five-spice boneless braised chicken!" In the second year, 1693, Jia Jiancai brought the braised chicken to the Lantern Festival for sale, and the sales were booming and his reputation became great. From then on, a situation emerged in Dezhou City where roast chicken and braised chicken were produced and sold at the same time, which lasted for several years.

Passed down in the Republic of China

The era has entered the 20th century. With the opening of the Jinpu Railway and the Shide Railway, the Dezhou braised chicken business has entered a prosperous period, showing a The scene of "a hundred schools of thought contending". In order to prosper their own business, the shopkeepers inherited the skills and secretly "stole" each other's skills, which objectively contributed to the great improvement of braised chicken making skills. At this time, most braised chicken shops were concentrated in front of the train station square, with stalls and stalls dotted all over the place.

At this time, with trains extending in all directions, sales expanded to the Northeast, Central Plains and South China, with annual sales reaching 300,000. At this time, the braised chicken has been deboned with five spices, and the color, aroma, taste, shape, and utensils have all embarked on the path of seeking beauty, novelty, and excellence. The reputation of Texas Braised Chicken has spread across the land of China. Anyone who drives through Texas must get off the car and buy a braised chicken or a bag of braised chicken to take home to share with the whole family, or as a gift to relatives and friends.

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