Braised chicken rice is a traditional dish with a long history, which originated in Jinan, Shandong Province. In the earliest period, Ji Ling Garden, a famous Shandong cuisine store, was very popular because of the gathering of famous chefs and the emergence of delicious food. Famous businessmen, rich Jia, dignitaries came one after another, and they were called the three famous shops in the provincial capital at that time together with "Huiquan Building" and "Jufengde". Its signature dish "Braised Chicken with White Grass" was deeply loved by Han Fuju, then chairman of Shandong Province. He once rewarded thirty taels of silver for this, and praised: "This chicken is unique, and it should be a must above the top grade." The ingredients are carefully selected and must be fresh and tender chicken leg meat. Accurate feeding, the main ingredients used must be strictly weighed and put into the pot. Pay attention to the pot body, be sure to use the casserole made in Yixing, Jiangsu, not the metal utensils. Pay attention to cooking, the weight of chicken should not exceed 2 kg at a time, and ensure the proportion of ingredients. Pay attention to the heat, and do not cook soup for more than 6 minutes at a time, so as to ensure that the meat is tender and the soup is delicious. The second cooking pays attention to the meat flavor and taste, and the old soup is pure and beautiful. Before using rice, sieve it first, and then raise it again. There is absolutely no sundries. Anyone who has half a grain of rice will be excluded from the rice. It's better to eat with pickles or tiger dishes or pickled peppers. Pour it into the rice and eat it together, which highlights the perfect realm of lips and teeth.