Goubangzi smoked chicken was founded in the fifteenth year of Guangxu in Qing Dynasty. Yin Yucheng, the founder, got to know Guangxu Imperial Chef for doing good deeds, got the secret recipe of court smoked chicken, and built a smoked chicken workshop called "Goubangzi smoked chicken". Sixteen elaborate techniques, thirty kinds of ingredients and four generations of soup stock have created a century-old brand of "Goubangzi smoked chicken", which is favored by local people and past merchants and is known as the "four famous chickens" in China.
After years of accumulation, only the original boiled chicken soup is delicious. The smoked chicken is bright in color, rich in flavor, tender in meat, rotten and even shredded, which is praised by foodies. Goubangzi smoked chicken has bright color, fragrant taste, tender meat, rotten and silky, salty and light, and rich nutrition. Goubangzi smoked chicken is purple in color, crystal clear, delicate and fragrant, rotten and silky, full of smoky flavor and endless aftertaste.
manufacturing process
The production technology of Goubangzi smoked chicken is exquisite, including sixteen working procedures such as live chicken selection, quarantine, slaughter, shaping, cooking, smoking and baking. Cooking materials are very particular. In addition to adding more than 20 kinds of spices, Laoyuan Tonga insists on using traditional white sugar to smoke and bake. At the same time, three precisions must be achieved: first, salt should be added accurately, and salt should be light and appropriate; Second, the temperature should be accurate, and people can't leave the pot; The third is to feed accurately and keep fresh and fragrant. Goubangzi smoked chicken is delicious mainly because of its superior materials, good ingredients and fine production. It chooses the annual rooster.
Because a year's cock is tender and delicious. There is too much fat in the chicken nest and it tastes greasy. There are sixteen processes from chicken selection to smoking. After shaping the chicken, soak it in seasoned old soup for a while, and then cook it in a pot for two hours. Add salt when it is cooked, cook until it is rotten or even broken, then take it out of the pot and smoke it while it is hot. Brush it with sesame oil and put it in the pot with an iron. When the bottom of the pot is slightly red, add sugar and cover the pot tightly. Turn the chicken once every two minutes and then cover it tightly. You can smoke it in two or three minutes.