Chao News client reporter Zhan Chengkai correspondent Wang Chun.
*Courtesy of the interviewee).
When the winter solstice is approaching, the pickled fresh chicken is hung at the door of every household in Gaocheng Village, Hangzhou, after about three days of drying, and then smoked and roasted with a special "secret recipe", the unique fragrance and delicacy are completed.
I plan to smoke 90 this time, my family likes to eat, I also have a stall in the market, customers are used to eating Xi, every year at this time will come to me to buy, every year I want to sell more than 1000 chickens!Sister Ye, who has a hearty personality, introduced.
Add some brown sugar, add some glutinous rice, and cover the pot firmly. ”
The method of smoked chicken is simple, there are not too many "routines", and it is a school of its own in Hangzhou. Glutinous rice to smoke, brown sugar to enhance the flavor, after heating the pot, sprinkle it together, spread the bottom of the pot, and then set up the steamer, three or five minutes, lift the lid, under the golden smoke, the burnt flavor is mixed into the chicken, and the smoked chicken is ready.
Photo courtesy of the interviewee.
The villagers here make this cured dish, and many farmhouses in the village also make it, and many foreign tourists have to take some back after tasting the smoked chicken.
Yan Shumei, who is in her 40s, is a native of Gaocheng Village and the proprietress of the farmhouse "Zhuyuan Villa". For this traditional dish, Boss Yan is naturally very familiar with it, and every time at this time, there will be a special earthen stove in the open space at the door, which is used to make smoked chicken, smoked duck, and smoked bacon.
Photo courtesy of the interviewee.
At the entrance of Zhuyuan Villa, it looks like an earthen stove with half an iron bucket, but it is quite distinctive when you look closely.
Photo courtesy of the interviewee.
Underground is a firewood stove, but the fire is not big, Boss Yan said that it is to concentrate the "fire", and the smoke will be smaller. Lifting the lid on the top of the earthen stove, there is an iron pot at the bottom, and a thick iron net is sandwiched on top of the iron pot, and a wooden stick is tied to the side of each iron net to prevent the chicken skin from being directly attached to the iron net from burning.
Photo courtesy of the interviewee.
There is a little girl from the Northeast who came to me to eat smoked chicken, and thought it was good, so she bought a few and sent them back to her hometown to her parents to taste, her postage is more expensive than chicken!Boss Yan said.
Photo courtesy of the interviewee.
In recent years, smoked chickens have been sold farther and farther, although it is the time for smoked chickens to sell after the winter solstice, but since the beginning of this year, Gaocheng Village has sold more than 1,000 smoked chickens, and Yan Shumei's family has made 3 batches, a total of 100.
She laughed and said that despite all the things she had done, she hadn't been able to take a bite!
Photo courtesy of the interviewee.
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