during the Qianlong period, there was a "chicken god" Ji Mengkun, who was known to all officials with the third grade or above in the court. He was a cousin of the imperial history, Taipusi, and Shuntianfu Yin Jimengxiong. He was named after being a chicken. At that time, only the emperor, the sovereign, Baylor and officials with the third grade or above could eat delicious chicken, and Ji Mengkun cooked it. Then add soup with Gastrodia elata, Ginseng, Lycium barbarum, Longan, Eucommia ulmoides, Lentinus edodes, winter bamboo shoots, Chinese prickly ash, aniseed, cinnamon, fennel and onion ginger, then boil with pure smokeless charcoal fire (strong fire) and simmer for five or six hours, then take it out and control it to dry, and put it in a special pit at that time with pear wood and cypress leaves. Three-temperature, three-heat and six-step process, hence the name "chicken roasting". It is said that when Jimengkun cooked chicken, the emperor ordered that it should not be roasted at night, because his chicken filled the whole palace after the furnace was turned on, and the people in the harem woke up suddenly. Jimengkun's "chicken roasting" was not only delicious, but also its shape, its legs were rolled up, its claws entered the chicken chamber, and its wings passed through its neck and its mouth. Baked chicken is fragrant and tender, with no slag and crisp bones, light and elegant, delicious and fresh and nourishing. It was once named "Imperial Chicken" by Qianlong at that time, and it was forbidden to flow among the people. At the same time, Ji Mengfu's family was blessed to live in the palace. At that time, it was imitated by many foreign courts like India and Korea. In this way, Ji Mengfu was handed down from generation to generation until the end of the Qing Dynasty. After continuous improvement, the taste of Ji Mengfu's descendants was better than that of each generation. After the demise of the Qing Dynasty, the last descendant of Ji Mengfu was exiled to Bama, Guangxi, because of the war, and he has been living in a mountain in Bama. He passed on his lifelong skill of "baking chicken" to his adopted son, Aji, who never married, spent his whole life making chickens with mountains and forests. He never sold his own chicken, so he made it "baking chicken". Many old people in the village. The oldest way to eat Aji's "baked chicken" is for decades, and it never costs money. Many villagers will smell the wonderful fragrance of "baked chicken" in the mountains at noon. Later, the villagers advised Aji to return to the village, but the old man refused. Later, he built an attic for the old man in the mountains, and often sent chickens to Aji to bake. Every time there was a major festival or wedding banquet in the village, Aji was invited to make baked chicken. Over time,

Ji Ye's secret recipe

The palace nourishing secret recipe is combined with modern food techniques to open the legend of "Ji Ye's leisure food is not old"

Six core secrets are combined with local eating habits to lead the food leisure model

Loose: after depilating, eviscerating and washing, beat the chicken repeatedly to make its overall meat soft.

soaking: firstly, the blood and fishy smell are repeatedly soaked in water, and then "onion, ginger and cooking wine" are soaked in mineral water for several hours.

Every time you cook, it needs to be accompanied by the old soup with the first pot. If you continue this way, the older the better. Besides, the stewed chicken is delicious, and the stewed meat is wonderful. Adding gastrodia elata, ginseng, Lycium barbarum, longan, Eucommia ulmoides, mushrooms, winter bamboo shoots, pepper, aniseed, cinnamon, fennel, nutmeg and other herbs and auxiliary materials, it will have a strange fragrance and nutrition.

baking: put it in a special oven and bake it with pear wood, cypress leaves, fruit shells and tea leaves, and add a little agarwood. Turn off the fire for three times and bake it with fire for three times, so that the hot air can seep from the inside out. After six processes of three temperatures and three heats, the smell of the baked materials seems to be like nothing, so it is called "roasted chicken".

Taste: golden, the chicken skin is unbroken, and the chicken is complete. It is rich in fragrance, crisp and soft, fragrant and boneless, tender and pure in taste, light and elegant, penetrating the bone marrow, and the strange fragrance floats to hundreds of meters, which is fresh and nourishing.

type: the legs are rolled up, the claws enter the chicken's chamber, and the wings cross the neck and come out of the mouth. The whole chicken is lying, golden in color, and looks like a duck floating in the distance, with feathers in its mouth. It is also delicious and artistic.

Korean fried chicken in Mingsidong combines ancient royal seasoning with modern crispy fried chicken to produce a wonderful Korean food! Carefully select high-quality edible frying oil, authentic Korean marinade, temperature-controlled frying device, and accurately fry, so that the surface of freshly baked fried chicken is crisp and abnormal after rapid cooling, and slowly tears, and the tender, smooth and white meat is still wrapped with aromatic spices, so that fried chicken is less fried at high temperature and more healthy and delicious.

Ming Temple Cave is a street that came from the Korean dynasty more than 4 years ago and made spices among the people. Its seasoning is made up of 12 authentic spices, which are ground by hand to extract the fragrance of herbal medicine. In addition, it is brewed by the ancient method, which makes the marinade rich and fragrant, and later it entered the royal diet of the Korean dynasty. With the change of times, Ming Temple Cave still insists on the material selection and technology of seasoning, and maintains the original authentic taste-Journey of Discovery-Food Legend.