What are the different names of flower chickens in different regions?

I am a native of Jiangsu, we call the flower chicken "lotus leaf chicken" locally, because the flower chicken we make here is wrapped in lotus leaves, so it is called "lotus leaf chicken", but if it is made of soil barbecue, then it will be called "soil chicken", as the name suggests, the chicken is wrapped in the special soil and then roasted.

Changshu, as the origin of the flower chicken, likes to call "Changshu called Hua Chicken" (Changshu generally uses the word "Hua");

In the area next to Changshu, the name will begin to change, generally "simmered chicken" and "rich chicken", and their hometown is called "rich chicken";

In other places, the more well-known ones in the country will be called "called flower chicken".

It is also the most widely circulated name.

There are no different names for "called flower chicken" in different regions, but the dish itself has another name called "rich chicken". Legend has it that Hanako was embarrassed to call this dish "called Flower Chicken" in front of others, so she boasted that this dish was called "Fugui Chicken", so she had the name "Fugui Chicken".

It is a traditional dish that originated in Changshu, Jiangsu. The main thing is to remove the internal organs after the chicken is killed, and then wrap it in lotus leaves and soil, and add it to the fire to simmer.

The flower chicken also has different names in different regions, such as the Luhang area is also called "yellow mud stewed chicken", and Chongqing Sichuan is also called "lotus leaf chicken", although these names are not the same, but the taste is still very delicious, it is worth tasting.

Of course, the names of flower chickens in different memory areas are different, because in some areas, they are called flower chickens, some places call them lotus leaf chickens, and some places also call them local chickens, so different cultures have different names. We call it Tubao Chicken locally.

It is a famous dish popular in Jiangsu and Zhejiang, and the traditional method is to bake the pickled three yellow chickens in the fire with yellow mud. In different places, it is called: "beggar chicken, mud chicken, lotus leaf chicken, soil bag chicken, yellow mud stewed chicken, lotus fragrant chicken".

There is also a kind of chicken that wraps the chicken with wet dough instead of yellow mud for baking, called "Fugui Chicken".

Generally, the Northeast region calls the switch called the chemical machine, and the Jiangsu region calls the watering machine the lotus leaf chicken, and some places call the flower chicken called the mud chicken, and some areas do the Fuguixi yellow mud chicken, etc., different regions have different regional names, which is also caused by the customs of various places.

Like ours, this place is called You and Steak Chicken. We are a city in the Northeast.

Every time my dad wants to drink, he will give me a ** and ask me to buy a mud grilled chicken for him.

I think the flower chicken tastes good, the meat is very delicious, and our whole family likes to eat mud grilled chicken.

Generally speaking, it is called a chicken, he is a whole chicken, in the process of making, add other accessories, with lotus leaves, mud and other materials to make it. It is cooked directly in his special method.

Called flower chicken, also known as Changshu called chicken, simmered chicken, is a traditional famous dish in Changshu City, Jiangsu Province, belongs to the Su cuisine; The dish is made of processed chicken wrapped with clay and lotus leaves, and the ingredients are fresh tender lotus leaves, yellow mud, live chicken, etc.

The method of making the chicken is similar to that of the "Eight Treasures" of the Zhou Dynasty, the "Cannon Dolphin", which is a dish made by wrapping the suckling pig in clay, grilling it, and then further processing it. 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 it, 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.

The reason for the origin of the name of the flower chicken is that it is a famous food in the south of the Yangtze River, with a long history, and it is a special dish made by wrapping the processed chicken with soil and lotus leaves, and making it by baking. Wrap the chicken in mud and burn the mud on a fire, and when the mud is hot, the chicken will be cooked. It is also known as the rich chicken, which was originally created by beggars, so it is called the flower chicken.

It is called flower chicken, it is a famous food in the south of the Yangtze River, with a long history, it is a special dish made by wrapping the processed chicken with soil and lotus leaves, and making it by baking method. Its color jujube red and bright, fragrant and fragrant, crispy and tender meat, is a family banquet picnic, a gift to relatives and friends.

Changshu called Hua Chicken, also known as "Simmered Chicken", is produced in Changshu, Jiangsu, China. It belongs to Jiangsu and Zhejiang cuisine.

Changshu called flower chicken is brown and red in color, oily and bright, fresh and fragrant, rich in chicken fragrance, tender chicken, rich in nutrition and unique in flavor.

Called Hua Chicken is a famous dish in Hangzhou Louwailou, and Louwai Lou was established in 1848, and the legend of the earliest operation called Hua Ji Changshu Mountain Garden was established in 1890, according to the time of this dish should be a famous dish in Hangzhou, in addition it is said that this dish existed in Hangzhou in the Southern Song Dynasty, Jigong Zhong has repeatedly mentioned that it is called Hua Chicken, and it can be seen from the lotus leaf wrapped in the chicken that this is obviously a Hangzhou dish.

This dish is a famous food in the south of the Yangtze River, belonging to the cuisine of Jiangsu and Zhejiang, with a long history. It's to put the plus.

It is a special dish made by wrapping the ingredients in clay and lotus leaves, and baking the method. Its color is brown and red, oily and bright, fragrant and fragrant, crispy and tender, nutritious, unique flavor, it is a family banquet picnic, a gift to relatives and friends.

Is the one that Nanako likes to eat? Of course, it's a beggar's dish. Hehe. Should.

It's from Jiangsu and Zhejiang.