In 20 15, brine chicken's cooking skills were listed in the sixth batch of municipal intangible cultural heritage in Huizhou. Meizhou brine chicken is one of the representative dishes of Guangdong Cantonese cuisine, with various origins. Among them, salt and fat chicken vendor in Meizhou Changle (now Wuhua) is the most important: according to legend, there was a businessman in Meizhou Changle (now Wuhua) who was humble and honest, and made a living selling daily necessities all over Lingnan. Merchants in Changle, Meizhou (now Wuhua) have a good reputation, have a wide range of friends and made many sincere friends. At the end of this year, merchants in Changle, Meizhou (now Wuhua) completed a cargo trafficking, and also purchased a batch of local specialties to prepare to go home. The local friends are very affectionate and specially sent a fat chicken to each other. Unexpectedly, everyone found that the chicken made in this way tasted very good and praised it in unison. Changle merchants are very cautious, leaving a few pieces to take home for their wives and children to taste. My wife is an excellent cook. After trying, she brewed it herself according to law, and "brine chicken" was born. ? This kind of chicken is called "Sanhuang Chicken", which is a local specialty and very rare. The merchant of Meizhou Changle (now Wuhua) wanted to take it home for his wife and children to taste, but Meizhou Changle (now Wuhua) had a long way to go, so it was not easy to carry live chickens, so he slaughtered the chickens and made them into white-cut chickens, and wrapped them in salt. Halfway through, in a deserted place, merchants in Changle, Meizhou decided to spend the night on the spot. After settling down, seeing the sky getting dark and hungry, the merchants in Changle, Meizhou took out the cooked chicken from the salt bag and roasted it with their entourage.
Unexpectedly, everyone found that the chicken made in this way tasted very good and praised it in unison. Changle merchants are very cautious, leaving a few pieces to take home for their wives and children to taste. My wife is an excellent cook. After trying, she brewed it herself according to law, and "brine chicken" was born.
Statement 2
Salt Baked Chicken
Salt Baked Chicken
Baked chicken with salt is the most distinctive cooking skill of major cuisines in China, and its formation is closely related to the migration life of Hakka people. In the process of moving south, Hakkas moved to one place and were often harassed by foreigners and forced to move to another place. In the course of life, every household keeps poultry and livestock. In the process of "escape" and migration, live birds are inconvenient to carry, so they are slaughtered and stored and carried in salt bags. After moving to the relocation site, these stored and carried raw materials can alleviate the shortage of raw materials and nourish the body. Baked chicken with salt is a world-famous dish made by Hakkas with wisdom during their migration. At first, the chickens slaughtered by Hakka people were salted and sealed with salt piles, and they could be steamed directly when they wanted to eat, which is now "Hakka brine chicken". It is said that there is a Hakka woman with her children in droves, and one of her children is sickly. Because of the lack of nutritious food at that time, she wrapped the salted chicken in paper, put it in fried salt and cooked it in a casserole. After eating it, the child gradually recovered and became strong. He also took part in the imperial examination and won the first place. Later, this dish became a household name and became a special dish that every Hakka woman would cook. In order to facilitate cooking and adapt to mass production, Hakka chefs constantly improve and innovate to create another flavor of Dongjiang brine chicken.