Dong 'an Chicken is my most anticipated dish.

why? Because Dong 'an Chicken is a specialty here, even in the whole country, it is a national banquet dish, and its delicious food must be tasted by everyone when they have a chance, and Amway is strongly encouraged!

First, let's talk about its origin:

"Dong 'an Chicken", a famous traditional dish in Hunan, ranks first among the eight major Hunan dishes, and has been selected as one of the four traditional Hunan dishes in the 21 Shanghai World Expo. Yongzhou people's first choice for traditional family banquets.

"Dong 'an Chicken", formerly known as "vinegar chicken". According to legend, in the first year of Yong Xi, Huidi of the Western Jin Dynasty (AD 29), Yingyang County was set up in Luhong City, which is on the waterfront. At that time, the county magistrate put up a plaque for the county government, held a grand celebration ceremony, called large gentlemen from various townships to congratulate, and invited local famous chefs to handle knives and spoons and hold a big banquet. According to the custom at that time, the fifth course of the formal banquet was chicken, which was called "chicken opening". That time, the "chicken opening" tasted a little sour and opened the appetite of diners. After the end of the banquet, the county magistrate called the chef and asked him how he thought of adding vinegar to the chicken. The cook knelt on the ground and said, "My Lord, forgive me! I didn't mean to. I was in a hurry. I mistakenly put vinegar as wine. Inadvertently, in order to remove the sour taste, I immediately added some pepper and ginger. It won't happen again. Please forgive me! " The magistrate laughed and said happily, "Forgive me for what crime! Get up, get up, everyone says this chicken with vinegar is delicious! I called you here to reward you! " Who knows that a coincidence has created a famous dish. Since then, the practice of "vinegar chicken" has spread in the local area.

Dong 'an vinegar chicken became famous because of Xi Baotian, a famous Hunan soldier from Yongzhou in the late Qing Dynasty. This general was famous for his bravery in fighting. He loved vinegar chicken, and his official was Gong Bao, so Dong 'an vinegar chicken was translated into Gong Bao chicken, which made Gong Bao chicken famous. It was Tang Shengzhi (1889-197), a famous Hunan native in the Republic of China, who really made Dongan vinegar chicken famous all over the country. He once held an important position in the Kuomintang and was awarded the rank of first-class general in the army. After the founding of New China, he served as the vice governor of Hunan Province). During the Northern Expedition, he served as the commander-in-chief of the former enemy of the Northern Valve Army and the commander of the Eighth Army. In order to celebrate the victory of the Northern Expedition, he hosted a banquet in Nanjing Quyuan Restaurant to entertain his subordinates and colleagues, and a "vinegar chicken" was produced between the banquets. His cook is from Dong 'an, and he is very particular about cooking. First of all, the selected chickens must be female chickens that have not laid eggs, weighing about 2 Jin; Secondly, when cooking, the fire power is just right, keeping the blood in the chicken bones bright red; Finally, the knife work is exquisite. Except for the internal organs, a chicken is cut into 16 pieces, 8 big and 8 small, and placed on a plate, which is just a complete chicken. After eating it, my subordinates and colleagues all said that this dish is beautiful in shape, bright in color, full of fragrance, fresh and tender in meat, sour and refreshing, and never tired of eating too much. It is fragrant, sweet, sour, spicy, tender and crisp. Asked what the name of this dish was, Tang Shengzhi was about to speak when Gu Boxu (a senior member of Tang Shengzhi) reminded him: "Hometown-style Hometown Cuisine". Tang Shengzhi went on to say, "This is our Dong 'an specialty, called Dong 'an Chicken." Tang Shengzhi's diplomacy is extensive, and its guests often use "Dong 'an Chicken" as a banquet. Guo Moruo's Hongbo Ji also records that during War of Resistance against Japanese Aggression's period, Tang Shengzhi hosted a banquet for him in his mansion in Shuilu Prefecture, Changsha, among which Dong 'an Chicken was particularly delicious. In February, 1972, during President Nixon's visit to China, Mao Zedong gave Nixon a banquet, and served him with "Dong 'an Chicken", which Nixon appreciated while eating. After returning home, he also praised the "Dong 'an Chicken" for its excellent taste. Since then, Dong 'an Chicken has gained a great reputation. As the head of Hunan cuisine, it has also been introduced to Southeast Asia, Japan, North America and other countries, and its real reputation has spread all over the world.

At this point, Dong 'an Chicken became a national banquet.

As a local, from snacks to big dishes, I didn't expect the origin to be so interesting. I didn't expect its name to be on the state banquet. But when I think about it carefully, I also feel that it is the same, and it should be. The practice of Dong 'an chicken is basically unified here, but not very unified. The seasoning and frying methods are roughly the same. It can be said that the fried chicken looks very different, but in terms of taste, everyone's fried taste is not the same.

So, every time I go to someone's house to pay New Year's greetings, I look forward to their Dong 'an chicken, because the taste of each family is different, which is so magical. I like this familiar and strange feeling.