Question 2: Which branches of Yixing Zhangdaokou Roast Chicken Food Company copied it:
The most authentic roast chicken at Daokou is not Yixing Zhang now, but Zhang Cunyou is a descendant of authentic Yixing Zhang. Now there are four shops in Puyang, and there is one in Paris Street, which is just 200 meters north of the south end of Paris Street. The price is not more expensive than other brands, both packaged (transparent packaging, attractive color at a glance) and bulk, the taste is definitely better than other brands, and the color is certainly satisfactory to you, otherwise it can be called authentic.
Paris Jie JIU Dai red-cooked chicken laopu
Question 3: Introduction of Daokou Roast Chicken Daokou Roast Chicken is one of the traditional dishes of Han nationality, which is made by Yixingzhang Shijia Roast Chicken Shop in Daokou Town, hua county, Anyang City, Henan Province, and is a famous specialty in China. Daokou roast chicken is as famous as Beijing roast duck and Jinhua ham, and is known as "the best chicken in the world". Using a variety of precious Chinese medicines, supplemented by aged soup stock, the finished roast chicken is bright in color, shaped like an ingot, and its mouth is Swiss. Has the functions of dietotherapy and health care. Founded in the 18th year of Shunzhi in Qing Dynasty (166 1 year), it has a history of more than 300 years, and the business was not prosperous at first. Later, I got the secret recipe for making roast chicken from the chef in the imperial kitchen of Qing Palace, and the chicken made was very delicious. The production technology of Daokou roast chicken has been passed down from generation to generation, forming its own unique style. 198 1 year was rated as a national famous and excellent product by the Ministry of Commerce. Daokou Town, hua county, northern Henan, is known as the hometown of roast chicken. Yixingzhang's Daokou roast chicken, like Jinhua ham, Gaoyou duck eggs and Beijing roast duck, ranks first in the national food, and is well-known in China and overseas.
Question 4: Is Yixing Zhangdaokou roast chicken a food? Yes.
Question 5: Where is the authentic Daokou roast chicken made? Daokou Roast Chicken is made by Yixingzhang Shijia Roast Chicken Shop in Daokou Town, hua county, Anyang City, Henan Province. It is a famous specialty in China.
Question 6: How to cook roast chicken in Henan Daokou? Preparation of Daokou Roast Chicken
1, material selection: choose tender chickens or fat hens that grow for 7-24 months and weigh 2-2.5 kg.
2. Slaughtering and peeling: after slaughter, the blood is drained, while the chicken is still warm, it is put into hot water at 58-60℃ for scalding. Remove feathers, wash floating hair and skin with cold water, and cut off chicken feet. Cut a small mouth above the neck of the chicken to expose the esophagus and trachea, then cut a 7-8 cm long mouth between the buttocks and legs, cut off the food and trachea, take out the internal organs, cut off the * * *, and wash away the residual blood and dirt in the abdomen with clear water.
3. Selection and fried chicken: Put the belly of the washed white striped chicken upward on the case, hold the chicken body with the left hand, cut off the middle of the ribs with a scraper with the right hand, and fold it by hand. According to the size of the chicken, choose a straight section and put it in the abdomen to spread the chicken, then cut a small mouth at the tip of the lower abdomen, insert the legs into the cavity, and insert the two wings into the mouth, forming a semicircle with two tips, then rinse it with clear water and hang it to dry, and the fried chicken can be obtained after the skin moisture is dried. The dried white striped chicken was evenly coated with honey water, the proportion of which was 60% water and 40% honey. Heat the oil (soybean oil or peanut oil) to150 ――160℃, put the chicken in the oil and fry for half a minute until it turns persimmon red, and then take it out.
4. Boiled chicken: Its ingredients are calculated according to1000 chickens: Amomum villosum and beans each 0.03kg, cloves each 0.0 1 kg, Amomum tsaoko and dried tangerine peel each 0.06kg, Cinnamomum cassia, Alpinia officinarum and Angelica dahurica each 0.8 kg, sea salt 4-6kg, aged.
The fried chicken is placed horizontally in the pot in sequence. After adding the aged soup stock and melted salt water, eight ingredients such as Amomum villosum are added, and the chicken body is pressed with a bamboo grate so that the soup stock soaks half of the top layer of chicken body. Boil the soup with fire first, then add12-18g of saltpeter into the chicken soup to melt, boil the soup, then simmer it until it is cooked, and one muscle must be cooked for 3-5 hours from the beginning. Pay attention to keep the shape beautiful when fishing out.
The characteristics of the finished product: the chicken body is light red, the chicken skin is unbroken, the chicken is complete, the chicken tastes delicious, and it is fat but not greasy. The demand for roast chicken at this crossing is in short supply, especially in some places where there are many tourists, and the sales volume is huge.
Question 7: Where is the best roast chicken in Anyang? There are many brands in Anyang. I think the roast chicken in Zhang is good! Once again, I got up early at 8 o'clock to buy it, and the burnt offering just out of the pot was called a fragrance! You can also vacuum. The safety boss said it was freshly cooked by himself. There are many stores in Anyang. Now the store in Triangle Lake faces east at the northwest of the intersection, and there is also one opposite the teacher's community in zhang de Road. I heard from the boss that the store in Wenfeng Middle Road is in the south of Wenfeng Tower, and there are also ~ ~ shops downstairs in Shangmingmen. My friends often buy them, and my dad likes to eat them.
Question 8: The origin of Daokou roast chicken 100 The word Daokou roast chicken was founded in the eighteenth year of Qing Shunzhi (A.D. 166 1 year) and has a history of more than 300 years. According to the records of Xunxian and hua county, in the first 100 years, due to poor technical conditions, it has not yet had its own characteristics and business. In the fifty-second year of Qianlong (A.D. 1787), Zhang Bing, now a master of roast chicken and the ancestor of Zhang Zhonghai, a representative inheritor of intangible cultural heritage, met Liu Yi, an old friend of the imperial chef of the Qing Palace. He opened a small roast chicken shop in Daji Street, Daokou Town, but his business was depressed because of improper production. One day, an old friend who used to be a chef in the imperial dining room of the Qing Palace visited, and he was stunted. The two met after a long separation and had a talk about drinking. Zhang Bing asked him for advice, and his friend told him a secret recipe: "If you want to roast chicken, add eight ingredients and old soup." Eight condiments are tangerine peel, cinnamon, cardamom, galangal, clove, Amomum villosum, Amomum tsaoko and angelica dahurica. Soup stock is the old soup for cooking chicken. Every time you cook a pot of chicken, you must add the old soup from the first pot, and so on, the older the better. Zhang Bing did the same thing, and the chicken was really delicious. Since then, business has flourished, and Zhang Bing named his roast chicken shop "Yixing Zhang", which means "Friendship and Prosperity Zhang".
After the brand of "Yixing Zhang" was launched, Zhang Bing repeatedly practiced and explored a set of experiences in chicken selection, slaughtering, shaping, cooking, using soup and cooking. He is strict in choosing chickens, and he should choose tender chickens within two years to ensure the quality of chicken. The selected chickens should be kept for a period of time, so that the chickens can eliminate tension and restore normal physiological functions, which is conducive to full bleeding when killing chickens and does not affect the color of chickens. Ingredients and cooking are the most critical processes. Put the fried chicken in a pot, match the soup stock, mix the seasoning, boil it with strong fire, and then cook it slowly with slow fire. The shape of roast chicken is even more ingenious. After the chicken body is cut, it is spread with a section of sorghum stalk to form a semicircular shape with two sharp ends, which is unique and beautiful. "Yixing Zhang" has been in business for nearly 300 years. Zhang Bing's roast chicken technology has been passed down from generation to generation and has always maintained a unique flavor. Its color, fragrance, taste and rot are called "four musts".
Since then, Daokou roast chicken has been handed down from generation to generation, which is not only a rare stunt, but also a century-old soup. However, in the old society, due to the heavy taxes imposed by the government, the exploitation of local strongmen and the extortion of hooligans, the roast chicken at Daokou suffered bad luck. After liberation, Daokou roast chicken was reborn and developed.
Question 9: Yixing Zhangdaokou roast chicken advertisement recording
Question 10: Daokou roast chicken, which one is the best? The painted roast chicken sells best in hua county, and I always take it with me! View the original post > >