roast chicken, also known as smoked chicken, is a traditional Chinese flavor dish. Note that roast chicken is not roast chicken, but the production process of the two is completely different. Roast chicken is salted with ingredients and then roasted, often with fragrant skin but not fragrant meat; In the process of making roast chicken, marinating with spices is one of the essences of roast chicken, so the roast chicken is often rich in flavor, crispy, soft and rotten, fat but not greasy, and the flavor can penetrate into the whole chicken from the outside and the mainland.

China roast chicken has a long history. The three most famous roast chickens are Fuliji roast chicken, Daokou roast chicken and Dezhou braised chicken. Fuliji roast chicken is a combination of Dezhou braised chicken and local red chicken when a businessman named Guan moved to Fuli town in Dezhou, Shandong Province in 193s. It is delicious and unique. Daokou roast chicken, the secret of which is "to make roast chicken fragrant, eight ingredients and soup stock", has the characteristics of crisp, fragrant, soft and rotten, fat but not greasy. Once Emperor Jiaqing accidentally tasted it and praised it as "three unique colors, fragrance and taste". Dezhou braised chicken, also known as "spiced deboned chicken", is called "spiced chicken" because it is cooked with a variety of medicinal materials. When the chicken leg is ripe, the meat and bones will be separated, which is called deboning.

When it comes to which kind of roast chicken is the best, there are three kinds of' famous chickens', each with its own strong points.

With the passage of time, food lovers have not stopped inheriting and developing traditional food. Nannong roast chicken is one of the best.

A rising star

Nannong Roast Chicken, with thin skin, tender meat and fragrant red sauce

Nannong Roast Chicken was innovatively developed by combining the formula and key points of the three famous chickens in China-Fuliji Roast Chicken, Daokou Roast Chicken and Dezhou Braised Chicken, as well as the traditional duck-making technology in Nanjing.

There are three differences between Nannong roast chicken and traditional roast chicken: first, Nannong roast chicken has its bursa removed to ensure its hygiene; Secondly, remove scum, filter, precipitate and purify the old brine, so that the nutrients of the old brine can always reach saturation, so that the cooked chicken is more standard and the color and aroma are consistent! Thirdly, the spice formula is improved, from the previous twelve formulas to eight formulas, and star anise, fennel, nutmeg, Amomum tsaoko, Amomum villosum, clove, dried tangerine peel and pepper are selected as the main spice formulas.

Compared with the' predecessors' such as Fuliji Roast Chicken and Daokou Roast Chicken, Nannong Roast Chicken may be junior, but since its birth, it has been proving itself with strength. With its unique flavor, Nannong roast chicken quickly swept the streets of Nanjing and became an indispensable delicacy in Nanjing people's New Year's Eve dinner. It is a well-deserved rising star in today's' roast chicken industry'!