there is a legend about the origin of beggar chicken. Legend has it that in the late Ming and early Qing dynasties, there was a beggar at the foot of Yushan Mountain in Changshu. One day, he accidentally got a chicken, but he didn't have any cooking utensils and spices. In desperation, he slaughtered the chicken to remove its internal organs, painted it with hair and mud, piled up dead branches and leaves into a fire, and put the chicken in the fire to simmer and roast. When the mud was dry and mature, the mud shell was knocked off, and the chicken feathers were taken off with the shell, and the aroma was overflowing. The beggar was overjoyed, so he wolfed down the chicken. And added a variety of seasoning accessories, so it has won the appreciation of many eaters, gained a far-reaching reputation, and attracted many tasters all the year round.

The practice of calling flower chicken

Cantonese cuisine

Cantonese cuisine

Please try

Basic materials: a hen, shrimps, diced chicken gizzards, lean pork, diced cooked ham, etc.

remove the paws and ribs of bare chicken, knock off the legs, wings and neck bones with the back of a knife, put them into the jar, add soy sauce, Shaoxing wine and refined salt for one hour, take them out, grind cloves and star anise, add kaempferia galanga powder to the chicken body, add cooked lard, fry onions and ginger in a wok, remove them, and then add shrimps, diced chicken gizzards and mushrooms. Put cloves under your arms and wrap the chicken with pig net oil. Wrap several layers with fresh lotus leaves and tie them tightly with fine hemp rope. Grind the wine jar mud into powder and mix it with clear water to spread it on the wet cloth. Wrap the mud in the middle with a wet cloth to make it stick tightly. Wrap it with wrapping paper, poke a small hole, put the chicken in the oven, bake it for about 41 minutes, seal the hole with wet wine jar mud and bake it for another half an hour, and bake it with a slow fire for 81 minutes.