Dezhou paji is an intangible product.

on November 11th, 214, Dezhou paji making technique was approved by the State Council and included in the fourth batch of national intangible cultural heritage list, with the heritage number ⅷ-233. According to legend, as early as the end of the Yuan Dynasty and the beginning of the Ming Dynasty, with the opening of the Beijing-Hangzhou Grand Canal and the prosperity of the ancient land road, Texas became the imperial road leading to nine provinces in Kyoto, and its economy was prosperous, and roast chicken also appeared in docks and markets. The shape of roast chicken is lying on its side. At first, it was only made by Jia's family, and then it gradually spread.

in the thirty-first year of Kangxi (1692), the embryonic form of Dezhou braised chicken came into being. With the efforts of generations, the production skills of Dezhou braised chicken became more and more perfect. The making technique of braised chicken in Dezhou has to go through 11 processes, such as slaughtering, shaping, coloring and boiling chicken, with 16 kinds of medicinal materials, watered with honey juice, fried with plain oil and finely grilled.

Historical allusions of braised chicken in Dezhou:

In the 31st year of Kangxi, there was an artist named Jia Jiancai who made roast chicken on the street outside the west gate of Dezhou City. He ran one roast chicken shop after another. Because this street leads to the canal pier, the small business is not bad. One day, shopkeeper Jia had something urgent to go out. He told Xiao Er to put down the fire. I didn't know that the shopkeeper Jia left with his front foot, but the boy soon fell asleep in front of the cooker and woke up to find that the fire had been cooked.

When he was at a loss, the shopkeeper Jia came back and tried to take the chicken out and sell it in the store. Unexpectedly, the smell of chicken was attractive, which attracted many passers-by to buy it. The guest bought it and praised it: not only is the meat rotten and fragrant, but even the bones are crisp and fragrant when chewed. It can be said that it is really fragrant and penetrating. Afterwards, shopkeeper Jia devoted himself to studying and improving his skills.

This has led to the original practice of braised chicken, that is, cooking with a big fire and braising with a small fire. In today's parlance, it is necessary to wait until the fire is over, and Wu Wen is orderly. Therefore, braised chicken is called "braised". Jia Jia chicken is famous, so our regular customers suggest giving it a name. Jia shopkeeper himself can't think of anything. A few days later, I suddenly remembered an old scholar named Ma, who was on the street, and thought he would have a good name.

So I wrapped two steaming chickens in lotus leaves and walked quickly to Ma Xiucai's house in Liukou Street, Majia, and asked the scholar to name the chickens. Ma Xiucai tasted the chicken, asked how to do it, and recited it while tasting it. He blurted out: "When you shake the flesh and blood in the heat, the strange fragrance smells unexpectedly; Provoked the old man to stretch his five fingers, and the entrance teeth stayed in Tianjin for a long time. "

after the poem was sung, he blurted out, "What a spiced braised chicken!" In the second year, in 1693, Jia Jiancai mentioned braised chicken to the Lantern Festival for sale, which sold well and gained great fame. Since then, there has been a situation that roast chicken and braised chicken are sold differently in Dezhou City, which lasted for several years.