Manhan Chicken Ingredients: 250 grams of Jingshan chicken breast.

Ingredients: 25 grams of coriander.

Seasoning: 1 gram of Manchu-Han Banquet cooking seasoning, appropriate amounts of onions, ginger, Shaoxing wine, starch, and pepper, and 25 grams of egg white.

Method: 1. Remove the tendons from the pheasant breast, slice it into phoenix feather slices, add egg white, refined salt and starch for sizing. Wash the coriander, remove the roots and cut into sections. Cut onions and ginger into thin strips.

2. Add oil to the wok, heat it up, fry the pheasant slices slightly, pour into a colander to control the oil. Mix refined salt, Shaoxing wine, pepper, starch and soup into juice and set aside.

3. Heat up the pot, add pheasant slices, add shredded onion and ginger and stir-fry, then add the juice and stir-fry, add coriander, mix well and serve. Daokou Town, Huaxian County, northern Henan Province, is known as the "Hometown of Roast Chicken". "Yixing Zhang" Daokou roast chicken, like Jinhua ham, Gaoyou duck eggs, and Beijing roast duck, ranks first among national foods and is well-known throughout China and overseas. Daokou roast chicken has the characteristics of good five flavors, crispy and soft, salty and palatable, fat but not greasy. You don’t need a knife to cut it when you eat it. Just shake it with your hands and the bones and flesh will separate by themselves. No matter it’s hot or cold, the flavor will linger in your mouth. During the Jiaqing period of the Qing Dynasty, Emperor Jiaqing was passing by a road crossing when he heard a strange fragrance and was excited. He asked the people around him: "What is emitting this fragrance?" The people around him replied: "Roast chicken". The entourage presented the roasted chicken. After tasting it, Jiaqing said with great joy: "The color, aroma and taste are three outstanding things." From then on, Daokou roast chicken became a tribute to the Qing court. Generations of descendants of Zhang Bing have inherited and developed the exquisite skills of their ancestors, so that "Yixingdian" roast chicken has always maintained its unique flavor. Since the 1970s, envoys from various countries in China and foreign guests have eaten "Daokou Roast Chicken" and all have praised it. Canadian Prime Minister Trudeau, Zambian President Kaunda, Danish Prime Minister and other distinguished guests were all impressed after tasting the Daokou roast chicken.

Zhang Cunyou’s grandfather, Zhang Heli, was a member of the provincial and county CPPCC after liberation and was respected as the "roasted chicken expert". The kind care shown to him by the party and the government and the high honor given to him by the people made this old man who has experienced vicissitudes of life shed tears of gratitude. At a meeting of the Provincial Political Consultative Conference in 1955, he generously and selflessly disclosed the secret recipe of his family's ancestral skills that had been passed down for more than 300 years, and was warmly welcomed by the people. Ingredients: chicken, salt, Amomum villosum, cloves, vanilla, tangerine peel, cinnamon, galangal, and angelica. Preparation method: Ingredients: Tender chicks and fat hens that have grown for more than six months and within two years must be used, healthy and disease-free chickens weighing 1 to 1.25 kilograms. Chickens, sick, dead or disabled chickens will not be used. Slaughter and dissect: Slaughter the live chicken, drain out the blood, blanch it in hot water at 58-60℃ while the chicken body is still cold, and clean the chicken feathers. A skilled person can clean one chicken per minute. Then wash the chicken body and cut off the chicken feet, make a cut above the chicken neck to cut off the esophagus and trachea, make a 7-8 cm incision on the chicken buttocks, take out the internal organs, pull out the trachea and esophagus and rinse them clean. Shaping: First use a sharp knife to cut off and fold the middle of the chicken ribs and vertebrae. Select a section of sorghum stalk and place it inside the chicken's belly to open the chicken body. Then cut a small round hole at the tip of the chicken's lower abdomen and intersect the chicken legs* Insert it into the hole; insert the two wings into the cavity so that the whole chicken becomes a semicircle with pointed ends. After washing, hang it to dry the skin moisture. Frying: Evenly coat the dried white strip chicken with honey water (the ratio of water to honey is 6:4), then fry it in a hot oil pan at 150-160℃ for about half a minute, until it turns persimmon red. . Braised chicken: Arrange the chicken in the pot in order of size, add the old chicken soup, add salt water, put in the medicine bag, press the chicken body with a bamboo grate, so that the soup soaks into the top half of the chicken body, first Bring the soup to a boil over high heat, add about 12 grams of saltpeter, reduce to low heat and simmer for about 3 to 5 hours (the time depends on the season and the age of the chicken), and then it is ready to serve. Fishing for chicken: When fishing for chicken, prepare special tools first, and coordinate your hands and eyes well. Clamp the neck of the chicken with a pin in one hand, and use a pair of chopsticks with the other hand to hold the straw in the belly of the chicken. Quickly remove it from the pot and put it away. Keep the chicken shape intact.