Diguo chicken has a history of more than 1000 years. Its color is bright and red, its fragrance is rich and smooth, its taste is mellow, its shape is pure and natural, and its utensils are simple and quaint. It is really one of the folk representatives of the Chinese food culture. Dish-pot dishes have less soup, fresh and mellow taste, and the cake is delicious and the dish is fragrant, which has the characteristics of softness and dryness. When eating, the soup is thick and crisp, bright in color, sweet and sour, and full of five flavors.
Diguo chicken qiyuan
Pot dishes originated in Hongze Lake area at the junction of northern Jiangsu and southern Shandong. In the past, fishermen who worked and rested on Hongze Lake often took a small mud stove, sat an iron pot on the stove, lit a fire with a few pieces of dry wood below, and then cooked a pot of dishes with cakes on the side, which led to this cooking method of combining meals. Dish-pot dishes have less soup, fresh and mellow taste, and the cake is delicious and the dish is fragrant, which has the characteristics of softness and dryness.
Nowadays, some chefs have improved the traditional cooking method of local dishes, thus introducing local dishes such as local chicken, local fish, local beef, local three delicacies and local tofu.