Shaanxi traditional famous dishes began in the Tang Dynasty. The traditional selection of cucurbit chicken is "Japanese" chicken in Sanyao Village, south of Xi 'an. This kind of chicken has been raised for a year, with a net weight of about one catty and fresh meat. 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 the cold water in the pot boils, add chicken, cook for half an hour, take it out, put it in a bowl, add broth, cooking wine, refined salt, soy sauce, onion, ginger, star anise and cinnamon, and steam thoroughly in a cage. When frying, put the rapeseed oil into the steamed whole chicken, stir it with a spoon, and when the chicken is golden yellow, take it out with a colander, drain the oil, then put it on a plate, and serve with Fluttershy pepper and salt.
Its flavor features are: golden red color, crisp skin and tender meat, mellow rancid smell and deboned chopsticks. Rich in saturated fatty acids needed by protein and human body.
Legend has it that "Gourd Chicken" was founded in Tianbao period of Tang Dynasty, and was born by Li Wei, a senior chef of Xuanzong Ritual Department of Tang Dynasty. According to Youyang Miscellaneous Notes and Yunxian Miscellaneous Notes. According to Historical Records, Wei Li was born in a bureaucratic family. In the shadow of his father and brother, he is a noble minister and a smooth official. This man is extravagant and extravagant, and he is very particular about food. There is a saying that "people need someone to cook if they want to have food and clothing" (Wei is crazy). One day, Wei Zhi ordered the chef to cook crispy and tender chicken. The first cook steamed first, then fried. After tasting, Wei Li thought that the meat was too old to meet the crisp and tender taste standard. He was so angry that he ordered his family to whip the cook to death fifty times. The second chef cooked first, then steamed, and then fried; The requirements of crispness and tenderness have been met, but because the chicken has been tossed through three processes, it has been divided into several pieces. Wei Zhi suspected that the chef was stealing food, so he didn't allow the chef to argue and ordered him to be beaten alive. The other chefs were awed by Wei Li's arrogance and had to continue cooking for him. The third chef learned from the experience of the last two chefs. Before cooking, he tied the chicken with a rope, then cooked it, steamed it and fried it. The chicken made in this way is not only fragrant, crisp and tender, but also intact like a gourd. At this time, Vivian was satisfied. Later, people called the chicken cooked in this way "gourd chicken", which has been passed down to this day.