In 1692 AD, the 31st year of the reign of Emperor Kangxi of the Qing Dynasty, Jia Jiancai, the owner of the Ximenwai Roast Chicken Shop in Dezhou, went out on urgent business. Before leaving, he told the waiter to tighten the fire. Unexpectedly, the young man thought it was too much, and the boy actually fell asleep in front of the stove. When he woke up and overcooked the stove, and when he was helpless, Boss Jia returned. Because I couldn't bear to part with this pot of roast chicken, I had to take it out and place it in front of the store. Unexpectedly, the aroma of the chicken was so tempting that it instantly filled the whole street. Passers-by came around one after another. Someone bought one and immediately tore off a piece of meat and put it in his mouth. When I tasted it, oh, the meat was rotten and the bones were crispy, and the fragrance penetrated to the bones. Jia's roast chicken became famous for a while.

Jia Jiancai then repeatedly pondered and improved his skills, and the traditional method of braised chicken gradually took shape, boiling over high heat and simmering over low heat, which means combining both civil and military skills, first martial arts and then civility. Jia's roast chicken is becoming more and more popular. How can it be distinguished from other roast chickens? Boss Jia thought hard. On this day, Jia Jiancai asked the boy to prepare two roast chickens weighing about one kilogram. The boy asked, "Why do they have to be about one kilogram?" "The growth period of one kilogram chicken is more than 4 months, and the meat quality is good, so the roast chicken can be made." The best flavor.” (The roast chicken we recommend today is about one pound. To ensure the taste, the manufacturer rejects captive chickens that are fed artificial feed for about 50 days to reach one pound, and uses all chickens that have a growth period of four months. free-range chickens).

With these two roasted chickens in hand, Jia Jiancai visited Ma Xiucai in Dezhou City and asked him to give the roasted chickens a name. The old master asked in detail how to make roasted chicken, and while eating, he chanted, and a poem came out in an instant: The heat shook the flesh and bones, and the fragrant aroma hit your nose; it made the old man stretch out his fingers, and his mouth was filled with sweet saliva. After finishing the poem, he blurted out: "What a five-spice boneless braised chicken!" ”

The name of Texas Five-Spice Braised Chicken spread and has been passed down to this day.