As we all know, people in Jiangsu love ducks very much, especially Nanjing, which has the reputation of duck capital. However, as a water town in the south of the Yangtze River, Jia also likes to eat chicken, which is no less than that of Cantonese. As the saying goes, Jiangsu, with a long history and leading economy, has hundreds of ways to cook chickens. Let's take a look at 10 Jiangsu's most delicious famous chicken, which is not only loved by locals, but also by foreigners.

1, beggar chicken

Jiaohua Chicken, also known as Changshu Jiaohua Chicken, is a traditional gourmet snack in Changshu, Jiangsu. Beggar chicken, a famous food in Jiangnan, has a long history. It is a special dish made by wrapping the processed chicken with soil and lotus leaves and baking it. As long as you have read Jin Yong's novel The Legend of the Condor Heroes, you must know this kind of food. It is said that this "beggar chicken" became a "rich chicken" because of the emperor's golden mouth. Spread to this day, it has also become a famous dish in Yalou.

2, pot fried chicken

Pan-fried diced chicken is a traditional dish in Jiangsu, which was initiated by Wang Si Hotel in Changshu at the beginning of this century. Wang Si Hotel was founded in Guangxu period of Qing Dynasty (1887), and it was a small hotel owned by local villager Wang Sikai. Yi You, the author of Gossip Yangzhou at the end of the Qing Dynasty and the beginning of the Republic of China, praised this dish with poems, leaving "talent is the favorite of Jiangshan, and there are pavilions in my heart." Wang Si restaurant has a good flavor, yellow chicken is tender and spinach is green. Later, celebrities such as Feng Zikai, Fu Baoshi and Zhou Shoujuan also painted poems for the restaurant, making it increasingly famous, and now it has become a famous restaurant at home and abroad.

3. Egg chicken

Egg chicken is a famous local dish in Jiangsu Province, which belongs to Huaiyang cuisine. The main ingredients are hens and eggs. Egg-laying chicken fully embodies that Huaiyang cuisine pays attention to cooking, is good at stewing, is skillful in modeling and skillfully uses decorations. After a long period of stewing and simmering, the little hen in this dish is crispy and boneless, and does not go out of shape. When put into the dish, it is full in shape, lustrous and moist, rich in soup, like plum blossoms, which makes the whole dish more beautiful in shape, harmonious and unified in color, crisp and tender in taste, full in shape, lustrous and moist, and attractive in appetite.

4. Remove bones, palms and wings

Boneless palm wings is a traditional dish in Huaiyin, Jiangsu Province. Cooked chicken feet and chicken wings are used as raw materials, and fresh gravy is poured after boneless. It is characterized by exquisite selection of materials, fine production, complete shape without bones, crisp palm and fat wings, and refreshing fragrance. It is a good drink. Most Huaiyin cuisines are based on Jianghu delicacies, supported by top cooking skills, authentic, pursuing exquisite harmony between people, appealing to both refined and popular tastes without losing elegance, especially the unique concept of "harmony, precision, purity and novelty".

5.drumsticks

Braised chicken leg is a dish that Jingjiang famous chef won the gold medal in Jiangsu cooking competition. After several years of promotion and improvement, it has already had some influence in the local area. This dish is not only economical, but also affordable. Suitable for high and medium-grade banquets, especially peasant banquets. It is cooked with chicken legs and decorated with green vegetables and eggs. It is characterized by rosy appearance, crisp and mellow meat, moderate saltiness and sweetness, and is suitable for both north and south.

6. Roasted bamboo chicken with taro

Taro roast chicken is a famous local dish in Jiangsu Province, which belongs to Jiangsu cuisine. Golden color, delicious bamboo chicken, fragrant taro and chestnuts, crisp entrance. Nantong people burn bamboo chicken and taro together, which is crispy and delicious, and it is a rare and precious game. Su cuisine is good at stewing, stewing, steaming and frying. It pays attention to mixing soup and retains the original juice of the dish. The flavor is fresh, thick but not greasy, light but not thin, fragrant without bone and shape, smooth and tender without taste.

7. Stewed Langshan Chicken

Stewed Langshan Chicken, also known as the original stewed Langshan Chicken, is a local famous dish in Langshan, Nantong, Jiangsu Province, and belongs to Jiangsu cuisine. The soup is crystal clear in color, white and shiny in skin, rich in fragrance, slightly waxy in taste and good in soup and vegetables. Langshan chickens are mostly black feathers, with bright colors, long legs, thin skin and fine meat, and delicious taste. Langshan chicken, produced in Rudong Langshan, Nantong, Jiangsu Province, is a world-famous chicken with both meat and eggs. In the 11th year of Tongzhi in Qing Dynasty (1872), the Englishman Claude introduced this kind of chicken to Britain and named it "Langshan Chicken". Later, it was introduced to Europe, America, Asia, Australia and Africa, ranking first among the eight excellent chicken breeds in the world.

8. Siyang Fat Chicken

Fat chicken, one of the famous snacks in Siyang, Jiangsu Province, is red and white, with flexible texture, fragrant meat, neither fat nor greasy, and fresh and tender taste. In some farmers in Siyang, whenever weddings, birthdays, building houses and other weddings, banquets are mostly "crispy chicken heads" with eight bowls and eight dishes. Among the eight bowls, "fat chicken" is essential. Fat chicken is also called "crispy chicken". Because this dish is the first dish in eight bowls, people also call it "the first dish".

9, Yuanyang chicken

Yuanyang chicken is a traditional famous dish in Xuzhou, Jiangsu Province, which belongs to Jiangsu cuisine. This dish is crisp, fragrant, mellow, gorgeous in color, beautiful in shape, profound in meaning, like a mandarin duck, with both flavors, rich in flavor and different in meat and vegetables. Coix seed stuffing is made of medicinal Coix seed and seasoning. In ancient times, people thought that Yuanyang occasionally lived together and had abnormal love, so they called it "one bird". Lu's poem says, "If you win, why don't you die? You would rather be a mandarin duck than a beautiful fairy. " .

10, Diguo Chicken Xuzhou Diguo Chicken has a long history. It originated in Weishan Lake area at the junction of northern Jiangsu and southern Shandong. Chicken protein in diguo chicken side dishes is of high quality and low fat content, which is suitable for people who want to lose weight. Chicken has a good conditioning effect on malnutrition, fatigue and spleen and stomach weakness. It is a food for nourishing dampness, strengthening body and enhancing immunity.