Local Pot Chicken
by Dance of wolf
Favorite
Difficulty
Hard
Time
1h
Serving
2
Local pot chicken is a very popular local dish in our place. It is usually ordered at restaurants. It is a hot pot with food and rice and is economical. Northerners are not too particular about eating, they are usually stewed with big fish and meat to relieve gluttony. I love the sticky pancakes inside, especially the ones that have been soaked in the soup. The burnt brown pancakes are so delicious after being soaked in the soup.
I don’t know when I like this farmer’s cuisine. I’m leisurely. We usually ask a few friends to order some home-cooked dishes in the farm’s restaurant, sit in a small courtyard shaded by greenery, and eat large pieces Meat, big bowl of drinking. Ha ha, very comfortable.
Local pot dishes originated in the Weishan Lake area at the junction of northern Jiangsu and southern Shandong. In the past, fishermen who worked and rest on Weishan Lake often took a small tandoor due to the limited conditions on the boat. They sat on an iron pot with a few pieces of dry wood underneath to make a fire. The side has to be covered with flour cakes, so this kind of cooking method that combines meals is produced.
Local pot dishes have less soup and mellow taste. The cakes lend the taste of vegetables, and the dishes lend themselves to cakes. They have the characteristics of coexistence of softness and dry fragrance. Nowadays, some chefs have improved the traditional cooking methods of local pot dishes, and introduced local pot dishes such as local pot chicken, local pot fish, local pot beef, local pot sanxian, local pot tofu, and local pot crayfish.”
I don’t know when I like this farmer’s cuisine. I’m leisurely. We usually ask a few friends to order some home-cooked dishes in the farm’s restaurant, sit in a small courtyard shaded by greenery, and eat large pieces Meat, big bowl of drinking. Ha ha, very comfortable.
Local pot dishes originated in the Weishan Lake area at the junction of northern Jiangsu and southern Shandong. In the past, fishermen who worked and rest on Weishan Lake often took a small tandoor due to the limited conditions on the boat. They sat on an iron pot with a few pieces of dry wood underneath to make a fire. The side has to be covered with flour cakes, so this kind of cooking method that combines meals is produced.
Local pot dishes have less soup and mellow taste. The cakes lend the taste of vegetables, and the dishes lend themselves to cakes. They have the characteristics of coexistence of softness and dry fragrance. Nowadays, some chefs have improved the traditional cooking methods of local pot dishes, and introduced local pot dishes such as local pot chicken, local pot fish, local pot beef, local pot sanxian, local pot tofu, and local pot crayfish.”
