Where is the authentic called flower chicken produced? Where is the authentic origin of the flower c

The authentic flower chicken is a specialty of Changshu, Jiangsu.

It is said that this practice was invented by beggars, so it is called flower chicken.

My hometown is very close to Changshu, and there are many places that sell flower chickens, and they are all called "rich chickens".

The old family told me that this is called a flower chicken, and it was once eaten by the emperor, so it is also called rich chicken.

Authentic Jiuhua Airport and Changshu, Jiangsu, China, belong to Jiangsu, Zhejiang Cai Changshu called flower chicken, brown and red color, oily and bright, rich in nutrition, unique flavor. Originally found in Hangzhou, Zhejiang, it was made by some poor refugees who stole chickens and cooked them in hot soil. There are some complications in the practice of calling the flower chicken:

Use salt and five-spice powder to lower the muscles, spread evenly inside and out, then add ginger, green onions, garlic, coriander, light soy sauce, honey cooking wine, marinate the chicken for four hours, then wrap it in lotus leaves, stuff those ingredients into the belly of the chicken, wrap it in two layers with tin foil, and put it in the oven.

The authentic flower chicken is from the area of Changshu, Jiangsu, called the flower chicken is to marinate the chicken, and then wrap him with lotus leaves, and then wrap him with a piece of you, put it in the fire to burn well, there are a lot of mysteries, the seasoning is those people according to their own taste configuration, basically the same, but the problem of taste, but the mastery of the heat, it takes a lot of effort, generally called the flower chicken to do a ten or eight years before you can do really delicious.

Authentic called flower chicken, is produced in Changshu, Jiangsu, there are actually a lot of authentic food here in Jiangsu, but because they used to live in various places, so many people do not know that their most fundamental origin is **, if you want to eat authentic called flower chicken, then you can only go to Changshu to taste the authentic switch.

Authentic called flower chicken is a native product of Changshu, Jiangsu, is to use mud and lotus leaves to wrap the marinated chicken and then barbecue, the test of the good called flower chicken color jujube red is very appetizing, crispy outside and tender inside, the flavor is unique! It is a very delicious specialty of the Changshu region.

Called flower chicken" originally from Changshu, Jiangsu, is some poor refugees (or called to eat) stolen chicken, with mud to wrap the chicken, set up a fire to burn the mud, mud burned the chicken is cooked, there is a legend, when the Qianlong Emperor visited the south of the Yangtze River, accidentally fell into the wilderness. There was a man named Hanako who saw that he was pitiful, so he gave him the "Calling Chicken" that he thought was a delicacy. Qianlong was sleepy and hungry, so he naturally felt that this chicken was extremely delicious.

After eating, he asked his name, and he was embarrassed to say that the chicken was called "Flower Chicken", so he blew that the chicken was called "Rich Chicken". Qianlong was full of praise for this chicken.

Changshu, Jiangsu.

It's called Flower Chicken. It is also known as Changshu called Hua Chicken, Simmered Chicken, and is Changshu City, Jiangsu Province.

A traditional dish, he first brushes the processed chicken with sauce, then wraps it in layers of lotus leaves, lard oil and yellow clay, and finally throws it into the firewood pile to simmer.

The production method of called flower chicken and the Zhou Dynasty.

One of the "Eight Treasures" is similar to "Gundolphin", which is a dish made by wrapping a suckling pig in clay, grilling it, and then processing it further. Its color is bright red and bright, fragrant, and crispy meat.

Tender, crispy and fat in the mouth, with a unique flavor.

The modern practice of calling the chicken is to choose a small, large, fat and tender three-yellow chicken.

The chicken bore is filled with more than a dozen kinds of fresh materials, and then roasted with lard fat and fresh lotus leaves, the taste is more delicious, and there is a lotus fragrance. Nowadays, there are also dough that is made instead of clay, and it is called "rich chicken".

Origin filial piety shouts.

It is the same as the cooking method of the cannon dolphin and the cannon pot in the Eight Treasures of the Zhou Dynasty, and it should be a wide-area cooking method.

According to legend, the end of the Ming Dynasty and the beginning of the Qing Dynasty.

In Yushan, Changshu, Jiangsu.

A beggar at his feet occasionally got a chicken, but he suffered from the lack of cooking utensils and spices, and he could not even find boiling water for the feathers. Helplessly, the beggar had a whim, and put the chicken with broken belly and hair and mud into the firewood pile to simmer. After the soil is dry and hard, the chicken feathers fall off with the mud, and the chicken fragrance is fragrant.

Later, this practice was imitated by others and became a famous spot in Changshu, and it was named Huaji because of its founder.

In the early 1950s, a famous chef in Changshu who made a chicken called Hua was selected to be transferred to a hotel in Hangzhou to receive foreign guests, so it was called Hua Chuan Hui Chicken and spread it to Zhejiang. In the 1972 edition of "Chinese Famous Recipes - Zhejiang" and the 1990 edition of "Chinese Famous Recipes - Zhejiang Flavor", there are "called Tong Chicken".

Called flower chicken is a specialty of Changshu, Jiangsu.

Called flower chicken, also known as Changshu called chicken, simmered chicken, is a traditional famous dish in Changshu City, Jiangsu Province, is some poor refugees (or called to ask for rice) stolen chicken, wrap the chicken with mud, set up a fire to burn the mud, the mud is heated and the chicken is cooked, the entrance is crispy and fat, and the flavor is unique.

When eating this dish, open the mud shell, the house is full of fragrance, the entrance is crispy and fatty, and the flavor is unique. If eaten with green onion and sweet noodle sauce, the taste is better. This dish is a traditional famous dish in Changshu area, and it is also one of the three chickens in Suzhou.

History**

It is called the flower chicken, it is the famous food in the south of the Yangtze River, it has a long history, it is also known as the rich chicken, it was originally created by the beggars, so it is called the flower (Hua) chicken. According to legend, when Zhu Yuanzhang led his troops to fight the country, once Zhu Yuanzhang lost the battle again and ran for three days and three nights, the enemy chased after him, Zhu Yuanzhang was exhausted and hungry.

At this moment, seeing an old man squatting in front of him, Zhu Yuanzhang asked curiously, "What are you doing here?" When the old man Hua (Hua) saw that it was Zhu Yuanzhang, he hurriedly said: "I am roasting chicken to the king." ”

Lao Zhaohua (Hua) takes the chicken out of the fire, opens the mud, and the fragrance is fragrant. Zhu Yuanzhang was full of praise while eating: "Very delicious." Since then, Zhu Yuanzhang has had smooth sailing in the war and became the emperor. Later, Zhu Yuanzhang named this chicken "rich chicken".

Regarding the origin of the called flower chicken, there is indeed a story related to the call of the flower chicken. A long time ago, there was a beggar who wandered and begged and came to a village in Changshu. One day, he was so hungry that he accidentally caught a chicken on the road.

He wanted to kill the chicken and cook it, but he had neither cooking utensils nor spices. In the end, he was so hungry that he took the chickens to the foot of Yu Mountain. There, he kills the chickens and eviscerates them.

Then, he wrapped the feathered chicken in yellow mud and firewood. In this way, he roasted the chicken on the fire until the mud was dry, and the crust was peeled off, and the feathers were peeled off with it. The chicken made by this method has a fragrant aroma, and the beggar tastes a delicacy that he has never tasted before.

Internet**. So why is "called flower chicken" also called "rich chicken"? Here's another story. Emperor Qianlong went to Jiangnan Weifu for a private visit, but deliberately made his clothes tattered and lived on the streets.

One named Hanako saw that he was pitiful, so he gave him the "Hanaji" he made to eat. Emperor Qianlong thought the chicken was very tasty, so he asked the name of the dish. Hanako was embarrassed to say that it was "called Huaji", so he said that it was "Fugui Chicken".

Afterwards, he knew that this homeless man was actually the current emperor. "Called Flower Chicken" spread because it was praised by the emperor and became a famous dish.

The origin of "called flower chicken", there is no seasoning and cooking utensils, so I have to smear the yellow mud on the chicken.

Changshu is called flower chicken. Called flower chicken, also known as Changshu called chicken, simmered chicken, is a traditional famous dish in Changshu City, Jiangsu Province, its practice is to first brush the processed chicken with sauce, and then wrap it layer by layer with lotus leaves, lard and yellow clay, and finally throw it into the firewood pile to simmer.

Related information. The preparation method of calling flower chicken is similar to that of the "Cannon Dolphin", one of the "Eight Treasures" of the Zhou Dynasty, and the "Cannon Dolphin" is to wrap the suckling pig in clay first, barbecue it, and then process it into a dish of regret Hongba. Its color is bright red and bright, fragrant and tangy, the plate is crispy and the meat is tender, the entrance is crispy and fat, and the flavor is unique.

According to legend, a long time ago, there was a man named Hanako, who begged for food along the way and went to a village in Changshu County. One day, he came across a chicken and wanted to slaughter it for cooking, but he had no cooking utensils or spices. He came to the foot of Yu Mountain, killed the chicken, removed the internal organs, smeared the yellow mud and firewood with the hair, put the coated chicken in the fire and roasted, and when the mud dried and the chicken was cooked, the mud shell was peeled off, and the chicken feathers were also taken off with the mud shell, revealing the cooked chicken.

Changshu City, Jiangsu Province. Called flower chicken, also known as Changshu called Hua chicken, simmered chicken, is a traditional famous dish in Changshu City, Jiangsu Province. A specialty dish of chicken wrapped in earth and lotus leaves, baked. It is called the flower chicken, also known as the rich chicken, which was originally created by the beggars, so it is called the flower (Hua) chicken.

The color of the flower chicken is bright and red, fragrant, crispy and tender, the entrance is crispy and fat, and the fragrance is delicious.

The raw materials for making the chicken are Jianheng chicken, light soy sauce, oyster sauce, Li Hui cooking wine, sesame oil, salt, chicken essence, sugar, green onion, ginger, garlic, onion, shiitake mushroom, flour, liquor, etc.

It has a high protein content, low fat content, and high amino acid content, and contains phosphorus, iron, copper, vitamin B, vitamin A, vitamin D, vitamin K, etc. Disturbance does.