Cucurbit chicken is a famous dish with traditional flavor in Xi, Shaanxi Province. It began in the Tang Dynasty. The production of cucurbit chicken is divided into three processes: boiling, steaming and frying. After making, rinse with clear water to remove blood stains. After cooking, tie it with hemp to keep the shape of the chicken. When boiled in cold water, put it in a pot, boil it for half an hour, take it out, put it in a pot, and add broth, cooking wine and refined salt.

Sauce, onion, ginger, star anise and cinnamon are steamed thoroughly. When frying, the rapeseed oil is heated to 80%, and the steamed whole chicken is added. When the chicken is golden yellow, take it out with a colander, drain it, and then put it on a plate. Serve with Fluttershy pepper and salt. It is golden in color, tender in skin and mellow in flavor. Chopsticks are pulled to the bone.

Characteristics of Xi 'an Cucurbita Chicken:

When eaten with salt and pepper noodles, the skin is crispy and tender, and it is fragrant and rotten, which is known as the first one in Chang' an. Compared with beef and pork, chicken has higher protein quality and lower fat content. In addition, chicken protein is rich in all essential amino acids, and its content is very similar to that in eggs and milk, so it is a high-quality source of protein.

The protein content of chicken can be divided into skinless and skinless chicken according to different parts. The order from high to low is skinless chicken, breast, thigh and skinless chicken, which has the characteristics of low calorie compared with other meats.