A Famous Dish that Has Been Passed Down for Centuries and is Well-known in Guangdong and Hong Kong——【taiye Chicken Wings】
by Yaya 0219
Favorite
Difficulty
Normal
Time
2h
Serving
2
This [Tao Ye Chicken Wings] was also learned in my red book. In the original book, Fang Tai introduced Tai Ye chicken. I, a chicken lover, saw it. I must not miss it. I am helpless. Smoke, if I use the whole chicken, I don't have a big enough pot to smoke it. I really wanted to try this method, so I could only replace the whole chicken with whole chicken wings. Anyway, Lao Wu and I love to eat chicken wings. The process of this dish seems to be complicated and time-consuming. In fact, it is not that troublesome to make. There is very little time to stay by the pot, and the waiting time is more. Just remember the time and why should you do it? Well go.
I can smell a faint smoky smell as soon as I open the pot. As a "smoke lover", I am ecstatic. If it weren’t for a photo to commemorate, I’d definitely pick it up right away, take it quickly, and start eating right away. The entrance is first with a slight tea aroma and a bit of caramel, and a light smoky taste mixed with the fresh aroma of chicken. Very layered. The chicken wings are burgundy in color, smooth and oily, the skin is fragrant and the meat is tender, the tea taste is fragrant, and there is aftertaste after eating.
6 whole chicken wings will be dealt with in one meal. There is no way that Lao Wu and I can eat them very well. Lao Wu Tong's shoes also asked to make it again the next day. Well, it was a waste to make the marinade once. After making 4 more, I still ate up. After I was full, they said, "It tastes very good, and the marinade is very marinated. Tasty, and the smoky tea aroma complements each other."
This dish of mine is definitely not as exquisite as "Chow Sang Ji", and the method is not so particular. As an ordinary cooking enthusiast, and a novice who has only been serious about cooking for a long time, please don't ask me for professionalism and tradition. I will do it with interest, love, earnestness, and try my best, and I will be flexible and flexible according to my own preferences. Whether it is authentic or not is not what I consider. What I consider is my family and my own preferences. It is good to meet the needs of my family's daily life. Of course, I am willing to accept good suggestions and methods, so that I can improve.
【About Taiye Chicken】Excerpted from the Internet
"Taiye Chicken" is also called "Tea Chicken". Its founder is Zhou Guisheng. It was once the magistrate of Xinhui County, Guangdong in the late Qing Dynasty. After the Revolution of 1911, he lost his office. After losing his office, he moved his family to Bailing Road, Guangzhou. Due to hardship, he set up stalls on the street to specialize in cooked meat products. It is said that Zhou Guisheng loves to eat chicken and tasted the cuisines of the two places when he was an official in Jiangsu and Guangdong. It is a typical "gourmet".
At that time, most chickens in Guangzhou were "white sliced chicken", while the cooking methods of chicken in Jiangsu cuisine were relatively rich, and the shortcoming was the lack of high-quality chicken breeds. Zhou Guishan used Guangdong’s famous chicken breeds with Jiangsu’s cooking methods, combined with Jiangsu’s smoking method and Guangdong’s brine method, to create a chicken dish that has both Jiangsu characteristics and Cantonese flavors. The chicken body is red and shiny. The translucent, smoky but not charred chicken food, the skin is refreshing, the meat is fragrant, the fragrance enters the bone marrow, and the chewing is good for the body. Later, people learned that this dish was originally created by a county grandfather, so they called it "Taoye Chicken" and reverberated throughout Yangcheng.
After the dish became famous, the "Six Nations Restaurant" at that time paid a lot of money to buy the right to produce and sell it. Since then, the "Taiye Chicken" has been transferred to the Six Nations Hotel. After the closure of the Six Nations Hotel, the chef who cooked this dish was hired at the "Sanyuan Hotel", so "Taiye Chicken" became the signature dish of the Sanyuan Hotel, and it was widely circulated in the Lingnan area, even in Hong Kong and Macau. Restaurants and restaurants have followed suit in operating Taiye Chicken.
During the Cultural Revolution, the supply of this dish was interrupted for avoiding suspicion. In 1981, Zhou Guishan's great-grandson Gao Deliang opened a "Zhou Shengji" food stall and inherited the ancestral business, and the traditional famous dish "Taiye Chicken" was re-launched. "
I can smell a faint smoky smell as soon as I open the pot. As a "smoke lover", I am ecstatic. If it weren’t for a photo to commemorate, I’d definitely pick it up right away, take it quickly, and start eating right away. The entrance is first with a slight tea aroma and a bit of caramel, and a light smoky taste mixed with the fresh aroma of chicken. Very layered. The chicken wings are burgundy in color, smooth and oily, the skin is fragrant and the meat is tender, the tea taste is fragrant, and there is aftertaste after eating.
6 whole chicken wings will be dealt with in one meal. There is no way that Lao Wu and I can eat them very well. Lao Wu Tong's shoes also asked to make it again the next day. Well, it was a waste to make the marinade once. After making 4 more, I still ate up. After I was full, they said, "It tastes very good, and the marinade is very marinated. Tasty, and the smoky tea aroma complements each other."
This dish of mine is definitely not as exquisite as "Chow Sang Ji", and the method is not so particular. As an ordinary cooking enthusiast, and a novice who has only been serious about cooking for a long time, please don't ask me for professionalism and tradition. I will do it with interest, love, earnestness, and try my best, and I will be flexible and flexible according to my own preferences. Whether it is authentic or not is not what I consider. What I consider is my family and my own preferences. It is good to meet the needs of my family's daily life. Of course, I am willing to accept good suggestions and methods, so that I can improve.
【About Taiye Chicken】Excerpted from the Internet
"Taiye Chicken" is also called "Tea Chicken". Its founder is Zhou Guisheng. It was once the magistrate of Xinhui County, Guangdong in the late Qing Dynasty. After the Revolution of 1911, he lost his office. After losing his office, he moved his family to Bailing Road, Guangzhou. Due to hardship, he set up stalls on the street to specialize in cooked meat products. It is said that Zhou Guisheng loves to eat chicken and tasted the cuisines of the two places when he was an official in Jiangsu and Guangdong. It is a typical "gourmet".
At that time, most chickens in Guangzhou were "white sliced chicken", while the cooking methods of chicken in Jiangsu cuisine were relatively rich, and the shortcoming was the lack of high-quality chicken breeds. Zhou Guishan used Guangdong’s famous chicken breeds with Jiangsu’s cooking methods, combined with Jiangsu’s smoking method and Guangdong’s brine method, to create a chicken dish that has both Jiangsu characteristics and Cantonese flavors. The chicken body is red and shiny. The translucent, smoky but not charred chicken food, the skin is refreshing, the meat is fragrant, the fragrance enters the bone marrow, and the chewing is good for the body. Later, people learned that this dish was originally created by a county grandfather, so they called it "Taoye Chicken" and reverberated throughout Yangcheng.
After the dish became famous, the "Six Nations Restaurant" at that time paid a lot of money to buy the right to produce and sell it. Since then, the "Taiye Chicken" has been transferred to the Six Nations Hotel. After the closure of the Six Nations Hotel, the chef who cooked this dish was hired at the "Sanyuan Hotel", so "Taiye Chicken" became the signature dish of the Sanyuan Hotel, and it was widely circulated in the Lingnan area, even in Hong Kong and Macau. Restaurants and restaurants have followed suit in operating Taiye Chicken.
During the Cultural Revolution, the supply of this dish was interrupted for avoiding suspicion. In 1981, Zhou Guishan's great-grandson Gao Deliang opened a "Zhou Shengji" food stall and inherited the ancestral business, and the traditional famous dish "Taiye Chicken" was re-launched. "
