Daokou Town, hua county, Anyang, Henan Province is a famous hometown of roast chicken in China. Daokou roast chicken is one of the famous traditional dishes, which is made by LAY family roast chicken shop and is a famous specialty in China. Daokou roast chicken is as famous as Beijing roast duck and Jinhua ham.

The secret recipe for making roast chicken-dried tangerine peel, cinnamon, cardamom, angelica dahurica, clove, Amomum tsao-ko, Amomum villosum and Alpinia officinarum, supplemented by aged broth, was obtained from the chef of the imperial palace in Qing Dynasty. The finished roast chicken is bright in color, rich in fragrance, crisp and delicious, salty but not rotten, fat but not greasy. Moreover, the freshly baked roast chicken is shaped like an ingot, and the golden color is particularly gratifying. With a slight shake of your hand, the bones and chicken will automatically separate.

2. Dezhou paji

Dezhou braised chicken, also known as Dezhou spiced boneless braised chicken, is one of the famous three treasures in Dezhou (braised chicken, watermelon and golden jujube). It began in the Qing Dynasty, spread in the Republic of China, and flourished today. It is known as the "first chicken in China".

Dezhou braised chicken is a kind of peasant chicken with four functions in Dezhou city. When simmering, we use the old soup that has been circulated for many years, with more than 20 kinds of Chinese herbal medicines such as Amomum villosum, clove, jade fruit, cassia twig and cinnamon. The most important thing is the layout of the chicken-"the legs are rolled up, the claws enter the chicken cavity, the wings pass through the neck and come out from the mouth." The taste is crisp, tender and soft, and the five spices are boneless. As a traditional famous food in China and a classic of Shandong cuisine, Dezhou Braised Chicken is a national intangible cultural heritage.

3. Hainan Wenchang Chicken

Wenchang chicken is the most famous traditional dish of Han nationality in Hainan, and it is called "the first of the four traditional dishes in Hainan", so it is named after its production in Wenchang. Wenchang Chicken first came from Tianci Village, Tanniu Town, where banyan trees are abundant, and domestic chickens peck at tree seeds. In order to make the chicken more delicious, peanut cake, coconut cake, shredded coconut, vermicelli and rice were mixed and fed during the fattening period 30 days before slaughter.

After such special cultivation, Wenchang chicken's skin is yellow and crisp, its meat is tender and beautiful, and its bones are crisp and fresh. The eating method is mainly white-cut, with unique condiments, which makes people have a full meal. The cooking method of Wenchang chicken is not much different from other white-cut chickens, but the seasoning is very special and natural, mainly composed of ginger paste, garlic paste, coriander, salt, chicken soup and orange juice.

4. Yunnan steamed chicken

Steamed chicken is one of the famous dishes in Yunnan. Jianshui, Yunnan produces a unique ceramic steamer called "steamer". The method of steaming chicken is to clean the pheasant, cut it into small pieces, put it in a steamer filled with ginger, salt, onion and tsaoko, cover it, put the steamer on a soup pot filled with water, and steam the chicken. The soup is concentrated by steam, which keeps the original flavor, tender meat and fresh soup.

5. Goubangzi smoked chicken

Goubangzi smoked chicken originated in Beizhen, Liaoning Province. It was founded in the fifteenth year of Guangxu in Qing Dynasty. Yin Yucheng, the founder, got to know Guangxu Imperial Chef for doing good deeds, and got the secret recipe of court smoked chicken, and established the smoked chicken workshop "Goubangzi smoked chicken". Sixteen fine processes, thirty kinds of ingredients and four generations of soup stock have created a century-old brand of "Goubangzi smoked chicken", which is favored by local people and past merchants and is known as a famous chicken in China.

Select a one-year-old rooster, put it in seasoning soup for a little soaking after shaping, and then put it in a pot and cook it for two hours with slow fire. When they are cooked, they will add salt. When they rot or even shred, they will take them out of the pot and smoke them while they are hot. Smoked chicken is bright in color, fragrant in taste, tender in meat, rotten or even shredded, which is highly praised by consumers.

6. Changshu beggar chicken

Changshu beggar chicken originated in Changshu, Jiangsu. It is usually a special dish made by wrapping the processed chicken with soil and lotus leaves and baking it. Generally, Luyuan Sanhuang chicken is used as raw material. Add seasonings such as ham slices, mushrooms, shrimp skins, winter bamboo shoots, onions, ginger, wine, etc. into the chicken cavity, then wrap it tightly with pig net oil, then wrap it with lotus leaves, tie it tightly with a thin straw rope into a pillow shape, and coat the whole chicken with sticky yellow mud. Finally, bake on the fire for four to six hours. When eating, open the mud shell, the house is full of fragrance, the entrance is crisp and tender, and the flavor is unique.