Changshu beggar chicken, also known as braised chicken, is a traditional local dish in Jiangsu Province, belonging to the Jiangsu cuisine. When eating this dish, the mud shell is opened, and the house is full of fragrance. The chicken is brownish red in color, oily and bright, fresh and fragrant, and the chicken is crisp and tender, rich in nutrition, unique in flavor, crisp and tender in entrance and unique in flavor. If it is served with scallion and sweet noodle sauce, it tastes better.
2. Sichuan Koushui Chicken
The saliva chicken is a Sichuan flavor dish, and the origin of the dish name is very simple, that is, seeing the color, flavor and taste of this dish makes people drool. To make the mouthwatering chicken spicy and delicious, we must master two key points: First, cook the chicken until it is cut off, cross the cold river to make the skin crisp, then soak it in chicken soup and take out the pieces; Second, it is necessary to use dried Chili, Chili oil, sesame sauce and other seasonings to prepare the sauce.
3. Hainan Wenchang Chicken
Wenchang chicken is the first of the four famous dishes in Hainan, and it is a must-eat for everyone who travels to Hainan. In Hainan, there is even a saying that no chicken can be a feast. The cooking method of Wenchang chicken is not much different from other white-cut chickens, but the seasoning is very special and all natural, which is mainly composed of ginger paste, garlic paste, coriander, salt, chicken soup and orange juice. The orange juice must be fresh.
4. Xinjiang saute spicy chicken
Xinjiang saute spicy chicken is a famous dish in Xinjiang, which originated in the late 1980s. The main ingredients are chicken pieces and potato pieces, cooked with belt noodles. Smooth spicy chicken and soft waxy sweet potatoes, spicy with fragrance, coarse with fine, are the best products on the table. The delicious saute spicy chicken with naan and belt noodles with Xinjiang characteristics is absolutely delicious.
5. Shanghai boiled chicken
White-cut chicken began in private hotels in the Qing Dynasty. Because the chicken was cooked without seasoning, it was cut with the eating, so it was called "white-cut chicken" and also called "white-cut chicken". Because the material is Shanghai Pudong Sanhuang Chicken, it is also called Sanhuang Chicken. Boiled chicken is a famous dish in Shanghai, with beautiful shape, yellow skin and white meat, fat, tender and delicious, and extremely delicious taste.
6, Ningdu three cups of chicken
Three cups of chicken originated in Jiangxi Province, and later spread to Taiwan Province Province, becoming a representative dish of Taiwanese cuisine. According to legend, three cups of chicken are related to Wen Tianxiang, a national hero. Because there is no soup when cooking, only one cup of rice wine, one cup of lard and one cup of soy sauce are used, so it is named. This dish is usually made of Sanhuang chicken and other ingredients. After it is cooked, the meat is fragrant, sweet and salty, salty and fresh, with flexible taste and strong chewing feeling.
7. Shaoxing drunken chicken
Drunk chicken, with yellow wine and Shaoxing wine as basic seasonings, can not only remove fishy smell, relieve boredom, add fragrance, color and freshness, but also have the characteristics of easy digestion and absorption. Therefore, it has become a famous dish in Jiangsu and Zhejiang with unique flavor.
8. Lulang stone pot chicken
Lulang Town is located between Ranwu area and Bayi area of Sichuan-Tibet 3 18 National Highway, where there are abundant gymnadenia palmatum and stone pots made of local stones containing special mineral elements. With palmetto ginseng, Tricholoma matsutake and Tibetan native chicken as raw materials, the Lulang stone pot chicken stewed in this stone pot with slow fire has a unique flavor, the soup has a faint scent of medicinal materials, and the chicken is tender and elastic, which is the authentic Lulang stone pot chicken. This is also one of the most delicious dishes on the way of Sichuan-Tibet 3 18.