1. Daokou Roast Chicken Daokou Town, Hua County, northern Henan, is known as the "Hometown of Roast Chicken".

"Yixing Zhang" Daokou roast chicken, like Jinhua ham, Gaoyou duck eggs, and Beijing roast duck, ranks first among national foods and is well-known throughout China and overseas.

Daokou roast chicken has the characteristics of good five flavors, crispy and soft, salty and palatable, fat but not greasy.

You don’t need a knife to cut it when you eat it. Just shake it with your hands and the bones and flesh will separate by themselves. No matter it’s hot or cold, the flavor will linger in your mouth.

2. Tongzi Chicken Tongzi Chicken is a famous specialty dish of Kaifeng. It uses local high-quality Jun hens and is simmered in century-old soup.

Golden in color, fat but not greasy, fresh and crispy.

Ma Yuxing Bucket Chicken is a long-standing traditional flavor food in Kaifeng. It is now cooked and operated by Ma Yuxing Chicken and Duck Restaurant.

Tongzi chicken is famous for its bright yellow color, salty, tender and crispy, fat but not greasy, and the more it is chewed, the more fragrant it becomes.

Some friends don’t feel good after eating bucket chicken. They often complain that they can’t chew it thoroughly or can’t chew it. This is not only related to the quality of cooking, but also the main reason is the wrong way of eating.

Since Tongzi chicken itself has a characteristic of being crispy, it is destined that Tongzi chicken is not chopped into several pieces with a knife and gnawed around, nor is it torn into half and eaten in big bites. The key to Tongzi chicken is to shave the bones first.

, then slice it. When eating, pick up the boneless meat slices and chew them carefully. The more you chew, the more delicious it becomes.

From this point of view, bucket chicken is not a food that makes people full, but a food that makes people enjoy.

3. Zhenping roast chicken, also known as Zhenping Hou’s roast chicken.

The roasted chicken is bright in color, separated from the bones and bones, the skin is fragrant and the meat is rotten, fat but not greasy.

The creator, Hou Mishan, was originally from Linyi, Shandong Province. In 1928, he learned how to cook roast chicken from a famous master in Texas.

When Japan invaded China in 1942, he moved to Zhenping with his wife and children and continued making and selling roast chicken.

Since then, Hou's roast chicken has become famous and enduring.

Zhenping roast chicken is unique in color, aroma, taste and shape.

During the brine, aged old soup and appropriate amount of salt water are recycled, and more than 20 kinds of Chinese herbal medicines such as amomum villosum, cardamom, cinnamon, angelica root, cloves, and apples are added.

The braised roasted chicken has a bright red color, a rich and tangy aroma, the chicken skin is not broken or fluffy, the shape is beautiful and generous, the tendons are separated from the bones by hand, the teeth are neatly chewed, the mouth is soft and tender, loose and easy to chew, fat but not greasy, clean but not greasy.

Light, suitable for all ages.

It is both a famous dish and a top-quality health tonic.

Selected and sold in Guangdong, Guangdong, Hunan, Sichuan, Shaanxi, Beijing, Tianjin, Shanghai and other places. The supply exceeds the demand and the fragrance spreads across Jiuzhou.

In addition, there are Xushui Dengji Beggar Chicken, Yongda Food’s boneless roast chicken, Ahwu Food’s Fanjia Braised Chicken, Heshengde Roast Chicken, Ali’s Secret Ma Chicken, Defengzhai Spicy Chicken, Xinyang Du

Chicken, Ma Yuxing Tongzi Chicken, Zhang Cunyou Daokou Roast Chicken... Farmer Chicken, Country Chicken, Brother Chicken, Lao Du Jixiang Special Fried Chicken and other restaurants featuring chicken.