Zhuozishan Smoked Chicken is a geographical indication certification trademark.

Zhuozi Mountain Smoked Chicken is a traditional famous food in Zhuozi County, Ulanqab City, Inner Mongolia Autonomous Region. It has been produced and processed for nearly a hundred years and is one of the three famous chickens in the country. It is famous in all provinces of North China and inside and outside the Great Wall for its fat body, ruddy color, delicious taste and tender meat. In particular, several railway lines passing through Zhuozi Mountain, such as Jingbao, Baolan, and Baotai, have brought it to all parts of the country. [

The production and processing of Zhuozishan smoked chicken can be traced back to a hundred years ago. Because the chickens in this area are large and tender, as early as the beginning of the last century, people began to process them into braised chicken for sale. At that time, there were only three or four households in Zhuozishan Town processing braised chicken, and they only sold it to surrounding villages and towns and passenger trains on the Pingsui Railway. However, due to its simple craftsmanship and average taste, it is far from famous.

Until later, after smoked chicken, which was completely different from braised chicken, appeared on the market, after a competition, smoked chicken gradually gained an advantage, and braised chicken faded out of the market. Among the various smoked chicken workshops at that time, the smoked chicken produced and operated by Master Ruixikuan from Tianjin was the most famous and had the best sales.

As early as the early 1930s, Master Li Zhen from Xuanhua, Hebei Province came to Zhuozishan Town and opened the first smoked chicken shop. They took the advantages of smoked chicken in Ding County, Hebei Province and braised chicken in Zhuozishan Town. After long-term exploration, they created the unique production process of Zhuozishan smoked chicken, which is characterized by ruddy, tender, delicious, good color, aroma and taste. .

Since Zhuozishan braised chicken is obviously inferior to smoked chicken in terms of taste and color, smoked chicken quickly replaced braised chicken in the market, and its popularity and sales volume are also increasing day by day. It was from then on that the scale of smoked chicken production in Zhuozishan Town began to expand year by year.

Among the many smoked chicken masters, Li Zhen, a roasted chicken technician from Xuanhua, Hebei Province, is the most skilled and reputable. Because of his exquisite skills and the use of a variety of seasonings and spices to make the smoked chicken extremely delicious, he quickly became famous in the Inner Mongolia work area. At the National Cooked Food Products Exhibition in 1956, Zhuozishan Smoked Chicken, Shandong Dezhou Braised Chicken, Henan Daokou Roast Chicken, etc. were listed as famous chickens throughout the country.

Ingredients: 100 chickens, 1 to 1.5 kilograms of salt, 50 grams of pepper, 50 grams of dried ginger, 50 grams of aniseed, 10 grams of cloves, 10 grams of long pepper, 10 grams of galangal, and 10 grams of cinnamon. grams, 10 grams of Angelica dahurica, 10 grams of mountain wood, 10 grams of amomum villosum, 10 grams of nutmeg, 500 grams of sugar as the smoking material, 1 kilogram of cypress sawdust, and aged boiled chicken soup.

Preparation method:

1. Selection of materials: Chickens produced in the county and neighboring banner counties are used as raw materials. They must be healthy and disease-free, and only weigh more than 1 kilogram.

2. Slaughter and dissect: Slaughter the chicken, bleed it, scald it, shave its feathers, disembowel it, remove its internal organs, wash it, then soak it in clean water for 2 to 3 hours, remove it and drain it.

3. Shaping: Place the chicken feet in the belly, pin the chicken wings, and place the chicken head on a plate.

4. Stew: Place the chicken feet in the pot, put the seasonings in a gauze bag and put it in the pot, add the old soup, bring the pot to a boil over high heat, simmer for 0.5 hours and then simmer over low heat. 2 hours (for old chicken, boil for 1 hour and simmer for 3 hours), then it is ready to be taken out of the pot.

5. Smoking: Heat the smoker, add an appropriate amount of sugar and sawdust, put on the iron grate, place the cooked chicken on the iron grate, cover and smoke for about 2 to 3 minutes (Smoking 10 to 20 chickens at a time)

6. Oiling: Coat the smoked chicken with chicken fat or sesame oil, and then package it for sale.

Product features: large and beautiful, rosy and shiny in color, soft and tender in texture, delicious and fragrant, perfect for self-eating as a gift.