Call a rooster a cockerel, and then taste the famous Chenzhou dish of roasted chicken.
It's no coincidence that Chongqing and Chenzhou both call their roosters "roasted chicken", but the way they do it is very different.
Chongqing's Roasted Chicken Cock favors the roasted side, which is not much different from the regular dish in terms of the selection of ingredients and practice. It's as numb as it should be and as spicy as it should be. When making it many stores add bean paste.
Chenzhou's roasted chicken is more elaborate in its selection of ingredients and practice. The rooster must be over a year old and usually weighs more than 5 pounds. The skin of the roasted chicken rooster made from the old rooster is more crispy and full of flavor. After the rooster is processed, the pressure cooker is simmered for a few minutes, then stir-fried, with chili peppers, ginger and other seasonings. If you eat it in a store, there will be more chili and ginger, one to make up the portion and the other to make it more flavorful. A five or six kilograms of roasted chicken is stir-fried in at least two large pots. A table ordering a 5- or 6-catty roasted chicken rooster and a few cold dishes will be fine, with each table spending about 300 yuan.
In Chenzhou, there is a street Wulidu Road specializing in eating roasted chicken Gong, a street dozens of roasted chicken Gong store, full every night. Hunan people all eat spicy, ordering food you say to the boss, as long as slightly spicy, served out also spicy sweat, can not imagine super spicy is what level of spicy? To eat roasted chicken public, cold beer and cold cucumber is the best partner