Dezhou Braised Chicken is a national intangible cultural heritage.
"Dezhou Braised Chicken" is a famous specialty of Texas. It is famous both at home and abroad for its five-spice, boneless, high quality and delicious taste. It was originally evolved from Texas roast chicken. As early as more than 300 years ago, the original Texas roast chicken was made using ancient and extensive craftsmanship. The braised chicken has been passed down from generation to generation and continues to this day, forming its own unique product and technical characteristics.
Traditional Texas Braised Chicken is a high-quality free-range large-tailed chicken raised by selected farmers. It weighs between 0.9 kg and 1.1 kg. It is moderately fat and lean. It has been slaughtered, plated, and boiled in eleven different ways. Made by process. The production process is exquisite, the heating is orderly, and the amount of ingredients changes according to the season and temperature. Each production process is very strict. This is the uniqueness of Texas Braised Chicken.
Historical Origin
Dezhou Braised Chicken originated in the Ming Dynasty and evolved from roasted chicken. According to legend, as early as the late Yuan and early Ming dynasties, with the opening of the Beijing-Hangzhou Grand Canal and the prosperity of ancient land routes, Dezhou became the royal road from Kyoto to nine provinces. The economy prospered, and roast chicken also appeared on docks and markets. The roast chicken is in the shape of lying on its side. At first, it was only made by people named Jia, and later it gradually became popular.
According to Jia family genealogy records, in the 31st year of Kangxi (1692), Jia Jiancai stood out by making a braised chicken that was different in shape and color from roasted chicken: the roasted chicken was changed from lying on its side to lying on its side, with two sides. The legs are inserted into the abdominal cavity, and the two wings are inserted into the neck and come out from the mouth. Lying upright, like a "duck" floating on the water, holding feathers in the mouth.
The color and taste have also been improved and improved, reaching the level of separation of bones and meat. This is the prototype of Texas Braised Chicken. At this year’s Lantern Festival, Texas people saw Texas Braised Chicken for the first time.