Changshu beggar chicken

? My friend gave me a box of Changshu specialty: beggar chicken in Wang Si Hotel. This Wang Si restaurant is a century-old shop in Changshu, which was opened in Guangxu period of Qing Dynasty. Beggar chicken is the specialty of this century-old shop and is listed as one of the top ten famous dishes in Changshu. Today, when people visit Changshu, mushroom oil noodles and beggar chicken are still the must-eat Changshu delicacies. Beggar chicken, like mushroom oil in glass bottles, has long been vacuum-packed and sold all over the country. However, folks like us who live next door to Changshu, in the end, it's better to get the moon near the water, and a basket can carry a roasted beggar chicken away. Just go home and heat yourself up.

? The famous beggar chicken is said to have been invented by beggars in the past. Beggars steal chickens without cooking utensils, so they wrap them in a layer of yellow mud and cook them in the fire, but the taste is different. So the restaurant also learned the style of beggars, of course, the process is more complicated. First, the fat chicken should be mixed and pickled. Coat the chicken with pig net oil, cover it with lotus leaves, coat it with a thick layer of yellow mud, and then slowly roast it on the fire. After roasting the beggar chicken, the yellow mud has become crispy. Open the lotus leaf bag after breaking, and the fat chicken inside is crispy and delicious.

This is the beggar chicken that was eaten in the dining hall. The beggar chicken brought home must go through the necessary heating procedure. I did this procedure in the city, and it was really a big fight. I have to spread the newspaper in the corridor, knock the mud loose, peel off the layers of packaging, take out the chicken inside and heat it in the microwave oven. How does it taste? What I described seems to be that in Kenchai blank, wood residue is not as delicious as chicken.

Today is in Babai's hometown. I said, roast it on the stove now, it should be better than the microwave oven. ?

Mr. Wang specially built a coal stove and put the big clay ball on the fire for more than half an hour. Anyway, the chicken inside is cooked, just heat it, and half an hour is enough. The mud ball was placed on the ground and slowly peeled off after being hit with the back of a knife.

Peel off the mud, which is covered with layers of lotus leaves.

The lotus leaf is peeled off and there is a layer of oil paper inside.

Lotus leaf, oiled paper, and then lotus leaf, step by step, finally revealed the body of the beggar chicken.

The beggar chicken roasted on the fire is more delicious than that heated by microwave oven, but it is still not as crispy and fat as expected. Bite it in your mouth and feel chicken or wood residue. Telling the truth, no matter where you go, eating those so-called famous dishes seems to be just a myth circulating in the rivers and lakes, and you feel disappointed every time you eat it. Is it really that there are too many delicious things now, or that people nowadays have no craftsman spirit and the things they make are far worse than before?