There are a lot of "famous chickens" in China, why is Texas Steak Chicken more famous?

Over the past one hundred years, from the Northern Warlords, the Republic of China to today's new China, from the green train, train to high-speed railroad, no matter how much political change, or railroad reform, Texas Steak Chicken has always stood. In fact, not entirely because the train has driven the reputation of Texas Steak Chicken, but because of this cultural heritage.

Dezhou Grilled Chicken, also known as Dezhou Five-Spice Skinless Grilled Chicken, is one of the famous Dezhou Three Treasures (Grilled Chicken, Watermelon, and Golden Zaojiao). Dezhou Steak Chicken is a traditional Chinese Shandong famous food, Lu Cuisine classic. Dezhou steak chicken production technology for the national intangible cultural heritage.

As early as the Qianlong period of the Qing Dynasty, Dezhou Chicken was listed as Shandong's tribute to be sent to the palace for the empress and the royal family to enjoy. In the 1950s, Vice President Song Qingling stopped in Dezhou several times to buy Dezhou chicken to give to Chairman Mao Zedong as a token of her respect on her way back to Beijing from Shanghai. Dezhou Chicken has become famous all over the country and has been exported to overseas, and is known as "the best chicken in the world".

In the long history, Texas Grilled Chicken always appeared on important occasions, and was favored by the royal family of the Qing Dynasty and the leaders of New China, which originated from its boneless essence. The characteristics of Dezhou steak chicken: excellent shape and color, five spices off the bone, tender meat, pure flavor, light and elegant, taste through the bone marrow, fresh and strange tonic. Modeling on the two legs coiled up, claws into the chicken chamber, wings through the neck by the mouth out of the intersection, the whole chicken was lying body, color golden, yellow through red, from afar like a duck floating in the water, the mouth of the feather plume, very beautiful, it is the top of the culinary art treasures.

The real essence lies in its production process, a skill in the production process of steak chicken - oil. Skin off the bone steak chicken is a colorful and fragrant traditional dishes, belonging to the Lu cuisine. This dish has a complete body shape, evenly fried, crispy off the bone, fragrant, tender and delicious, unique flavor, suitable for young and old. Slaughter the chicken with a sharp knife and clean it. Put the chicken body coated with a layer of sugar color into the hot oil and deep fry until the chicken body is golden brown. Put the fried chicken into the pot, add seasoning, pour the soup, press the grate on top, boil and change to a small fire slowly simmer until cooked.

Over oil this process, to date, there is no one comparable to Texas Steak Chicken, fragrant and not greasy, outside the crispy inside, over oil to pay attention to the fire, to now see, more like a kind of secret that is not passed on, over oil the fire is not good to grasp, the specific method is to set a large fire, pouring people vegetable oil burned to seventy percent of the heat, put in the color of the chicken after the body frying for 2 minutes to a golden brown, shimmering bright, fish out! Drain the oil can be. Oil temperature should not be too high, so as not to fry black. Blackening is not only greasy, but it will not be cooked through and will not taste as flavorful.

After the oil, it is the process of steaming, put the fried chicken in the cooking pot layer by layer, put the spice bag, add the old broth, ginger, salt and soy sauce, add water to submerge the body of the chicken, pressed on the iron grate and stone, to prevent the chicken from floating in the soup. First boil with high fire, change to simmer with slight fire, keep the temperature in the pot 90 ~ 92 ℃ slight boiling state. Small chicken simmering 3 ~ 4 hours, old chicken simmering 4 ~ 8 hours is good.

Now in the era of the decline of the Lu cuisine, Texas Grilled Chicken is still the resident star of the train single product, with the power of a chicken for the strength of the Shandong cuisine endorsement, is definitely the light of Shandong.

When it comes to Texas, no matter where in the world, anyone who asks you up, you say your hometown is Texas, will blurt out, Texas steak chicken ah, in fact, not, like our real Texans, eat Texas steak chicken have to pay attention to, the Texans on the steak chicken are love to the bone, whether it is the daily string of relatives or New Year's Eve, carry a steak chicken, is the basic etiquette of the people of Texas.

If there are foreign friends to Texas as a guest or business banquet, there will be a Texas steak chicken on the dinner table. In the words of Texans, "I don't know what to talk about, so I'll just order a chicken, and I can talk for half an hour about it, so I can definitely avoid any awkwardness at the table." Back to the steak chicken itself, Texans are not ambiguous.

Establishment of the Steak Chicken Research Institute, the establishment of the Texas Steak Chicken Museum, in the eyes of the locals in Texas, high-speed rail on the Steak Chicken is a bag of canned, with preservatives, the flavor of the old broth and the old traditional Chinese medicine materials, the locals only recognize the fresh Steak Chicken.