"No duck can get out of Nanking alive", when I heard this, I looked up at the steaming hot pot chicken in front of me.
Thinking to myself: it's pretty hard for a chicken in Cangzhou to leave.
Located in the bustling Beijing-Tianjin-Hebei region, the locale of Cangzhou is little known.
The regional specialty of hot pot chicken is not as well known as Chongqing hot pot or Beijing shabu-shabu.
Take a chicken and shave it, remove the guts and body oil, and blanch it in boiling water.
The sauce at the bottom of the frying pan is the soul of the hot pot chicken's freshness and spiciness.
Pixian bean paste as the main, hot pot base as a supplement, hot oil fried flavor, put a little bit of hemp pepper, sugar, cooking wine and so on.
The addition of auxiliary ingredients for the base soup to add a compound aroma, and finally into the blanched chicken pieces, first stir-fried and then simmered, just wait for the aroma to drift away you can eat.
Unlike the Sichuan-style hot pot, where the oil is used as a dipping sauce to remove the spice and grease, the hot pot chicken has its own standard.
The special balsamic vinegar is slightly sweet and acidic in the mouth, and a spoonful of garlic paste strikes a delicate balance with the rich red oil soup base.
It's this bowl of sweet vinegar, a spoonful of base soup, mixed with the steaming heat of the hot pot.
Cangzhou's "chicken" with a unique flavor of the city, into the thousands of pots and pans around the country, but still highlight its rich flavor.
It is not an empty claim to say that it is a "marketplace". Unlike the old Beijing hot pot, which was made with a lot of care and attention to the ingredients, and which required a "copper pot, fresh water, and fresh goat", the chicken in the hot pot is a delicacy that can be made in every home.
This is the first time that a hot pot chicken dish has been made.
Especially for those who are studying abroad, hot pot chicken is, to a certain extent, the representative of "home flavor".
A table is set up in the courtyard, the family sits around a pot, and the fat flavor of the chicken is mixed with the spiciness of the soup, which rushes straight into the nose.
The pot was opened, and there was another fight.
According to the common sense, chicken thighs and chicken wings meat thick and tender belong exclusively to the younger generation, I am the eldest of the younger generation, but I am happy to do the chicken thighs of the "bad sister".
Chicken absorbs the spice flavor of the soup base, the entrance is slightly salty and spicy, and the long time of frying cooking makes the chicken skin melt in the mouth, and the meat is juicy and soft.
Dipped in garlic balsamic vinegar, for a moment, the fresh aroma, spicy, acetic acid, slightly sweet, and the pungency of garlic crashed in the mouth.
The composite texture allows the mouth to experience the thickness of the red oil and fat aroma, and the aftertaste can still be layered.
The hot pot chicken is meant to be eaten first, then the vegetables, and once the broth has absorbed enough of the meat fat flavor, the shabu-shabu becomes an endless continuation of the hot pot chicken.
I love the hot noodle cakes that come last, with a crispy exterior and soft interior, a crust that absorbs the aroma of the hot pot, and a firm interior that retains the unique noodle flavor.
At the end of the meal, the sweet vinegar dish is filled with red oil from the shabu-shabu, and the hot noodle cakes are drenched in the vinegar sauce and red oil, making them soft and supple.
As the pastry slowly melts in your mouth, the firm heart of the cake wraps around the noodle flavor, neutralizing the spiciness and acetic acid.
The heaviness of the oils and fats recedes, and the pungency of the garlic goes straight to the malty sweetness that comes from chewing on the center of the pie.
The finish is so long, you can't help but let out a soft sigh. "Whew", the wine is full.
Looking at the steaming heat in front of them and sitting around their parents and sisters, the unknown confusion and helplessness deep inside the heart of the travelers, finally accompanied by this sigh, found a place to belong to it.
End