Chongqing Fengjie encountered food

Fengjie has long been known to have a special dish called Ziyang chicken, so our bellies mutteringly cooperated as we drove into west Shicheng Road in this riverside town in the late afternoon.

The poem west road,The whole avenue stretches along the river, flanking high-rises and antique buildings. It looks mixed, ancient and modern.

Hurriedly parked the car, we will be based on a friend's recommendation, out of the map according to the map, to find that good cooking ziyang chicken restaurant.

In fact, the authentic name of this dish is chicken, I always can't read the word , simply called its "commonly known", easy to understand, is a little less cultural temperament.

The shop I am looking for is called One Ziji, which is highly recommended by local people. It is right next to the gate of Zone A of Binjiang International.

From the poem orange square climb up the upper highway, has been walking on the slope, soon can see looking for the target.The facade is quite lofty, and child chicken this ancient method of cooking food seems to be inconsistent. But the names of men, the shadows of trees. There is also a saying that "people can not be judged by appearances, seawater can not be measured", we still pick up the path to the second floor, into the canteen.

I smelt meat as soon as I entered. Hall is not big, decoration simple, stone mill according to the water, qingyun around the carved beam.

Less than the opening, leisurely sitting in the bar after the owner's wife but directly splashed us a basin of cold water, she said there was no ready-made chicken, sorry can not receive.I don't understand. There's no chicken, so why don't we just cook it again?

Clearly aware of the guest's confusion, the host then explained that chicken needs to be simmered for more than three hours to produce the essence of the dish. To taste it, make a reservation.

To be perfectly clear, we had to go away disappointed. But hungry, they look for food in the nearby commercial food court.The lights came on and the night deepened. When I lapsed my eyes, fengjie Market in my field of vision was somewhat similar to my familiar restaurants in the main city.

Wandering along the road, hunger in the stomach is even worse, they randomly choose a private restaurant called what house.

After sitting down to order, there are fengjie famous dishes zi chicken. Of course, there is still no ready-made. Reservations are required for tasting. I picked a few dishes at random, and I'll finish tonight's dinner.Private restaurant dishes may taste tolerable, but the presentation must be more delicate. The so-called color fragrance, color and fragrance in the first, taste is the last row.

However, for those of us who have been hungry for a long time, everything is very good.

Full of food and drink, but still on chicken never forget. Simply talk with the boss, roughly understand this "rare" famous dishes.

Fengjie child chicken, the main material selection of local farmers free range chicken and alpine pine wood smoked old bacon, auxiliary materials selection of aged turnip, in a special container - child steamed.

In my opinion, the most unusual thing about fengjie 盬 zi chicken is not the ingredients, but the special container called 盬 zi.

盬 zi, this kind of container is very similar to pickle jars in Sichuan and Chongqing. It is only produced in Zhuyuan town of Fengjie and fired with clay. It is generally cylindrical in shape, but greatly enlarged in the middle. Its exterior because the temperature when firing is not high enough, only can be dyed a layer of coarse glaze, there are exquisite potters will be in the above some simple patterns.

盬 zi was born more than a thousand years ago, while 盬 zi chicken dish, after 盬 zi spread to the world. After generation after generation of inheritance and improvement, fengjie has become the most famous dish today.盬 chicken is characterized by "condensation distillation, gas for soup, fresh and tender meat, soup mellow taste, taste seven points, three points aftertaste".

Cook 盬 chicken is not need to add water, 盬 son of steam rising condensation for distilled water, and then constantly drip into the ingredients, gather less into more, into the chicken bacon soup, cooked soup fresh meat beauty, extremely attractive.

This kind of steam cooking way compares, pour with Yunnan steam pot chicken has a bit similar.

I couldn't get the dish I wanted because it took so long to make and it was so complicated.

I guess I'll have to change my habit of not doing walkouts.