Liu Zhuang spicy chicken

Liu Zhuang spicy chicken was founded in 1950s by Lu Qirong of Liu Zhuang. In the early days of the founding of the People's Republic of China, Lu Qirong founded Lu's pot-stewed food shop, which mainly smoked and roasted pot-stewed food. Spicy chicken is one of the varieties. Because spicy chicken is fresh, fragrant, hemp and spicy, its taste is unique and its business is very prosperous. People who studied art followed, and Qi's and Zhou's pot-stewed food shops were developed one after another. In 1990, in order to integrate resources and expand the catering industry, Liu Zhuang Sub-district Office set up Liu Zhuang Delicious Pot-stewed Restaurant, which was later renamed as Liu Zhuang Food Factory. Lu Jianquan, the second son of Lu Qirong, led the production of "Liu Zhuang brand" spicy chicken, and won the titles of famous brand products in Yancheng, famous brand products in China Agricultural Expo and silver prize in the second China International Food Expo. After entering the market economy, Liu Zhuang Food Factory gradually disintegrated and returned to the era of producing spicy chicken in the form of family workshops. Apprentices were widely accepted by all families. The production technology of spicy chicken in Liu Zhuang has been widely passed down and developed. There are more than a dozen workshops of spicy chicken in Liu Zhuang alone, such as Teng's, Wang's, Shu's, Bian Shi's, Wang's and Dong Shi's, and hundreds of them in the surrounding areas, covering the surrounding towns and villages. Liu Zhuang spicy chicken is strict in material selection, exquisite in technology, fragrant, tender in meat, crisp and boneless in skin, suitable in salt and light, and spicy enough to eat. Anyone who has tasted Liu Zhuang spicy chicken will sigh: authentic but spicy, weird but delicious. Its production process is roughly as follows: select high-quality authentic native chicken or Sanhuang chicken, blanch after chopping, removing impurities and rinsing, then cook with marinade (secret recipe) for about two hours, requiring that the inner chicken can be deboned and its appearance shape remains unchanged, then take it out of the pot for cooling, disinfect and vacuum package.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)