Just as there is no wife in an old woman's cake, there is no money in a money chicken.

the difference is that there is a cake in the old lady's cake, but there is no chicken in the money chicken. Money chicken, like osmanthus, was a common roast meat in the memory of many old people. But today, pudding has been searched all over Guangzhou, and it is hard to find the trace of money chicken.

The Delong Hotel in Hong Kong, which focuses on the ancient French golden chicken, closed its doors in November last year because of the health problems of its boss. At present, there are only Dabanlou and Lianxiangju in Hong Kong who still insist on making ancient money chicken. Diners who are used to eating dragon taste don't buy it, but they still feel that they can never get the taste of dragon again.

Knowing that Delong Hotel is going to close down, Cai Lan, a gourmet, and Li Weihong, the owner of Ahong snacks, who has won numerous Michelin stars, all lamented that Hong Kong-style ancient French dishes are few and far between, and it will be more and more difficult to eat them in the future. So what exactly is a money chicken? What is the charm?

From the origin, Money Chicken is a Shunde dish, which consists of fat pork, liver, naked eyes and frozen meat. Because it is fired with an iron tag, a small round hole left by the iron tag will be formed in the middle after it is removed, much like the previous copper coins, so it is named.

As for "chicken", it's not because there is chicken liver in the middle. In the initial practice of money chicken, the liver sandwiched between them should be pig liver, and it must be the powder liver of pigs that have been raised for more than one year, that is, Huangsharun.

Later, it spread to Hong Kong and Macao, and the method was improved, and then it gradually began to use chicken liver. Therefore, in Hong Kong, the money chicken using chicken liver is also called "chicken liver money chicken".

the difficulty in making money chicken is that all the materials must be sliced into disks with the same size, and then they need to be pickled separately. Among them, the production of frozen meat is the most troublesome. It is necessary to marinate the fat pork with sugar and rose dew for at least a week, so that the sugar can make the fat pork chemically translucent. Pay attention to a little barbecue shop, and the frozen meat should be marinated for a month.

After salting, string the frozen meat, naked eyes (barbecued pork) and liver with iron sticks in sequence. In Hong Kong, every three pieces will be separated by a piece of ginger, about a dozen pieces of money chicken will be a string, and then the whole string will be put into the oven to burn.

The function of ginger slices is to remove fishy smell and greasy smell. Previously, some restaurants in Guangzhou used lemon slices instead of ginger slices.

In the process of roasting, the frozen meat will ooze oil and flow from top to bottom, making the whole string of money chicken fragrant. Spread a layer of honey on the way, and the taste will be more sweet.

freshly baked money chicken with a glass of dry red. Eating three layers at a time is rich in taste changes, which is the most recommended way to eat in Cai Lan. A mouthful of money chicken and a mouthful of dry red can better bring out the sweetness of the two foods, which is also unforgettable.

the disappearance of money chicken is related to the healthy taste change of modern people pursuing low-fat diet. But more importantly, it should be that the practice is too complicated, the pricing is hard to set too high, and the cost performance of the whole production is too low.

So the pudding suggests that if you see money chicken in a Cantonese restaurant, you might as well try it. After all, it is an ancient French dish that is rarely eaten.