1. Fuliji Roast Chicken? Fuliji Roast Chicken (Red-Cooked Chicken, Fuliji Style) belongs to the Anhui Yanhuai style and has a history of thousands of years. It is produced in Fuli, 30 miles north of Suzhou City, Anhui Province and is located on the main artery of the Beijing-Shanghai Railway.
town.
There are several versions of the origin of roast chicken. The modern version is that a layer of red yeast is applied after cooking. Therefore, it was not called roast chicken in the past but called red chicken. Then, after learning Daokou roast chicken, it was improved and improved gradually.
The current Fuli Ji Roast Chicken was formed.
The main difference from Daokou chicken is the spices.
This kind of roast chicken is the most famous product of Guan, Wei and Han, and is included in the list of famous dishes in my country.
Flavor characteristics? This chicken is rotten and boneless, fat but not greasy, with a mellow flavor and a lingering fragrance on the teeth and cheeks.
This dish is produced in Suxian County, Anhui Province. Its original name is "Red Chicken" and it is a nationally famous specialty.
At the beginning, the chicken had no special features, except for being smeared with a layer of "red yeast" after being cooked.
Fuliji roasted chicken is made from local fat and strong hemp chickens, and roosters are the best choice.
Before slaughtering, you need to drink clean water and wash the chicken body, then dry it, smear it with caramel, fry it with sesame oil (sesame oil), and add 13 kinds of precious spices such as Amomum villosum, Angelica dahuricae, nutmeg, clove, Xin Yi, Yuan Fen, etc., and put it on the
In an old soup pot that has been preserved for decades, it is first stewed over high heat and then allowed to cool for four to six hours before being taken out.
For the roasted chicken made in this way, if you gently lift the chicken legs and shake them while the pot is still hot, all the chicken will fall off and be connected to the open frame.
2. Huangzangyu Mushroom Chicken? Huangzangyu Mushroom Chicken: Made from Huangzangyu wild mushrooms and local native roosters, a large amount of ginger and pepper are used, and a large basin is used to serve it. It is delicious and tender, and you will have endless aftertaste after eating it.
, there is an endless stream of people from surrounding cities and counties who drive here to taste it.
It is now famous as "seeing the primeval forest of Huangzang Valley and tasting the most delicious food in the world".
Mushroom chicken, which is cooked with local roosters raised in the mountains and wild mushrooms here.
He said that the best time for a rooster is about three years old. The chicken stewed in this way will have strong meat, fine shreds, delicious taste, and a strong aroma.
Mushroom ground pot chicken is cooked on a brick pot wall with wood, high fire, slow simmer, natural mushrooms, large onions, ginger, garlic, Sichuan pepper, cherry pepper and other ingredients.
It's done.
Coupled with the unique cooking techniques of local chefs, the taste produced, whether you take a bite of mushrooms or chicken, the spicy aroma will leave you with endless aftertaste.
It is said that eating mushroom chicken has the effect of nourishing the kidneys and improving the skin. There is also a local saying that if you don’t eat mushroom chicken, you will be in vain!
3. Zun soup? Zun soup has a mellow taste and plays an important role in breakfast. Its production method is rarely known as a trade secret. Most of the famous Zun pots in the county are run by Hui people.
Generally, the main ingredients in the soup are mutton shreds and wheat kernels, and the auxiliary ingredients include onions, ginger, pepper noodles, fennel, anise, cloves, pepper, cinnamon, etc.
4. Railing Beef Railing Beef is a specialty of Railing Town, Yongqiao District, Suzhou City, Anhui Province.
Railing beef is bright red in color, has a mellow taste, is rotten but not greasy, and is a high-protein, low-fat, nutritious tonic.
Railing beef is said to have a history of more than 1,000 years.
The ancestor of the Chen family of Railing Beef is said to have been the imperial chef of the Tang Dynasty.
During the Anshi Rebellion, General Guo Ziyi was credited with suppressing the rebellion. In addition to marrying Guo Ziyi, the Emperor of the Tang Dynasty also rewarded the Guo family with a palace chef named Chen. This royal chef named Chen is the ancestor of the current heirloom of Authentic Railing Beef.
Later, the descendants of the imperial chef surnamed Chen followed the descendants of Guo Ziyi and moved to Banlan to settle down.
Since then, railing beef has developed.
However, due to historical reasons, it only took more than 100 years for it to truly develop and be recognized by consumers. The late Chen Dingjin made great contributions.
The descendants of the Chen family who have mastered this skill and secret recipe are passed down from male to female, and are always passed down orally from their fathers without any written records, so it has a strong sense of mystery.
Railing beef is made from cattle aged one to three years old from the Huanghuai Plain. It undergoes processes such as slaughtering, soaking, rubbing, washing, rinsing, braising, and drying. It is supplemented with thirty-six flavor condiments and precious Chinese medicines, and finally goes through a special process.
So that every flavor can penetrate into the meat.
Its scientific formula and fine production make the product red and bright in color, mellow in taste, rotten but not greasy, and is a high-protein, low-fat, nutritious tonic.
5. Stirring porridge? Stirring porridge is not porridge, but rice.
It is a way to save time and food by making cornmeal.
Add flour to the cornmeal porridge and stir until it becomes thick enough to be picked up with chopsticks. Serve as a vegetable.
It is the most unique Laiyuan flavor, rarely seen anywhere else.
What was originally a way of eating to make ends meet during difficult times has now become a delicacy that changes tastes and improves life.
6. Sixian Spicy Soup? The spicy soup is mainly made of flour, plus a few condiments.
The ingredients are simple and the cost is not high, but it has a unique flavor when you drink it. The secret lies in the production technology.
The preparation of spicy soup is very unique. Usually, the noodles are kneaded and washed 10 hours in advance, that is, it is prepared in the afternoon the day before and eaten in the morning the next day.
The specific method is: mix the flour with water and knead it into a dough, then add water and slowly wash it with your hands until only gluten remains.
Put the washed gluten in a basin and raise it until 10 hours later, then slowly stir the raised gluten into the noodle soup pot of boiling water.
After boiling, add pepper, tofu skin, green vegetables, kelp shreds, egg skin and other condiments, and it is ready to eat.
When eating, add a little vinegar and sesame oil to make it spicy and delicious.