Golden Phoenix Braised Chicken is a specialty delicacy in Shijiazhuang City, Hebei Province.

Jinfeng Braised Chicken began in the Qing Dynasty. In 2006, it was among the first batch of "Chinese time-honored brands". In 2007, its traditional hand-making techniques were included in the second batch of provincial intangible cultural heritage lists in Hebei Province. . "Jinfeng Braised Chicken" is made using a unique production process and refined through twelve processes. It uses healthy laying hens with a growth period of more than 450 days. It is smeared with honey and fried in an oil pan. It is then served with old soup and eighteen flavors. The auxiliary ingredients are simmered for more than fourteen hours and have the characteristics of beautiful color and rich flavor.

In recent years, on the basis of inheriting the traditional production skills of "Jinfeng Braised Chicken", after many innovations, it has now achieved standardized management and industrialized production, and its product structure has also expanded from a single variety to hand-shredded chicken. , roast chicken and more than ten kinds, the products are favored by consumers.

The development history of Jinfeng Braised Chicken:

Jinfeng Braised Chicken first started in 1908, when a Hui couple named Ma Hongchang opened a Majia Chicken in Daqiao Street, Shijiazhuang Shop, the braised chicken they make has a unique flavor. Although the shop was small at that time, the business was extremely prosperous. Whenever the steaming braised chicken was served, the shop was always crowded with customers. Because demand exceeds supply every day, customers who arrive late often cannot buy it.

“At that time, it was just called Daqiao Street Majia Chicken, and the store was also called Daqiao Street Braised Chicken Restaurant.” According to the successor of Jinfeng Braised Chicken, it is now the meat branch factory of Shijiazhuang Luoshanqi Food Co., Ltd. Chang Ji Ruixue introduced that the auxiliary ingredients for making braised chicken are composed of eighteen spices, and these eighteen auxiliary ingredients have dual properties. They are both spices and Chinese herbal medicines, and they all have their names in the "Compendium of Materia Medica".

Although it has changed several times, the century-old soup is still used until now. The soup is made clear every day, the floating oil and slag are removed, and new ingredients are added. The recipe is a secret one, and it has been passed down individually in the past, and the remaining dregs must be burned with fire. Even now, only a few people know the recipe. When making it, a dedicated person is responsible for the ingredients, and others avoid it.