Among roast chicken, Daokou roast chicken is the most famous. It is rich in flavor, crisp and fragrant, soft and rotten, salty and palatable, ripe and rotten, fat but not greasy. It is made from a variety of precious Chinese medicines supplemented by aged soup. Its finished roast chicken is bright in color and looks like a gold ingot, which has great dietotherapy and health care functions.
Raw materials: chicken, cinnamon, monosodium glutamate, sugar, dried tangerine peel, star anise, refined salt, ginger, nutmeg, kaempferia kaempferia, Amomum villosum, clove, etc.
Features: fresh and delicious, crisp and boneless, bright in color and fragrant. Nutritional efficacy: it has the effects of strengthening spleen, strengthening stomach, enriching blood and preserving health.
Roast duck is a famous food in Beijing. It is famous at home and abroad for its bright color, tender meat, mellow taste and fat but not greasy. Flavor characteristics: yellowish in color, soft and fragrant, used to wrap other vegetarian dishes, often used for banquets and home-cooked snacks.
Roast duck has a long history and originated in the Southern and Northern Dynasties in China. Roast duck was recorded in Shibaolu at that time. After Zhu Yuanzhang established Nanjing as the capital, chefs in the Ming Palace used Nanjing's fat and fleshy lake ducks to cook. In order to enhance the flavor of duck dishes, the chef baked them with charcoal fire. After the dishes were cooked, the duck tasted crisp and fragrant, fat but not greasy, and was praised by people, that is, it was named "roast duck" by the court.
Roast duck is rich in nutrition. Every 100g contains protein 19.2g, fat 4 1g, water 36.2g, vitamin B 1, B2, calcium, phosphorus, iron, copper, manganese, zinc and other trace elements,1.