The local authentic founders are Li Ji and Cui Ji, who entered the Braised Chicken Company as a public-private partnership in the 1950s.

Real people don't eat the group's braised chicken. The real time-honored brands are Li Kee and Cui Kee. Food City and Braised Chicken Group were established later. However, due to the support of the government, they have grown rapidly. Because they are big and well-known, many restaurants in other places have

People go there.

Originated from the Ming Dynasty: At the end of the Yuan Dynasty and the beginning of the Ming Dynasty, with the busy water transportation, it 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.

With the development of the economy, the city entered its heyday and became one of the thirty-three largest cities in China.

Braised chicken, as a traditional delicacy of the Chinese nation, has been widely spread in China and has formed many well-known brands recognized by the public.

For example: Shandong Braised Chicken Co., Ltd.'s " " brand five-spice boneless braised chicken has long been famous at home and abroad.

Brands such as "Zhai", "Debaozhai" and "Shen's" are also famous in the world.

Braised chicken has become a cultural carrier, spreading Chinese food culture to the world.

In the 1950s, on his way back to Beijing from Shanghai, Vice President Soong Ching Ling stopped many times to buy braised chicken and gave it to Chairman Mao Zedong as a mark of respect.

The braised chicken is famous all over the country and sold overseas, and is known as "the best chicken in the world".

Extended information: How to make Texas Braised Chicken 1. Slaughter the live chicken, remove the feathers, remove the internal organs, and wash them with clean water.

Insert the left wing of the chicken from the incision under the neck so that the tip of the wing extends from the inside of the mouth and pin it on the back of the chicken; pin the right wing of the chicken on the back of the chicken as well.

Then gently break the leg bones with the back of a knife and cross them. Stuff the two claws into the belly of the chicken and let them dry.

2. Mix caramel and 50 grams of water and spread it on the chicken evenly.

Heat a wok and add oil until it is 80% hot. Fry the chicken until golden brown and take it out. Drain the oil.

3. Add water to the pot (to the extent that the chicken is submerged), put the dynamite chicken into the pot, add five-spice herbs (wrap with cloth), ginger, refined salt, mushrooms, and soy sauce.

Bring to a boil over high heat, skim off the foam, simmer over low heat for half an hour, until the chicken is crispy and tender.

When fishing out the chicken, be sure to keep the chicken skin intact and the whole chicken intact.