Lao Tang roast chicken is a specialty of Linyi County, Dezhou City, Shandong Province. The finished roasted chicken is orange-red in color, with crispy skin and tender inside. You can eat it without getting tired of it. It has the functions of strengthening the spleen and appetizing, replenishing qi, promoting body fluid and nourishing blood, strengthening the brain and improving intelligence, relaxing muscles and activating blood circulation, and strengthening bones and body. It has become a standing delicacy in the palace.
Dezhou Luhai Food Co., Ltd. is a poultry food export enterprise in Dezhou. It was established in October 1994 with the approval of relevant departments, with a total investment of 10 million yuan. Since the company was put into production, 90% of its products have been sold to Hong Kong, Malaysia, Singapore and other places, earning more than 1.4 million US dollars in foreign exchange annually. In recent years, the series of meat products produced by Luhai Company have participated in the Canton Fair, Dezhou Economic and Trade Fair and the National Food and Wine Fair. With excellent quality, they have been awarded the "Top 100 Enterprises" in the food industry of Shandong Province and the "Quick Frozen Food Meat and Poultry" in the Shandong Province Food Industry. Food "Top Ten Brands".
The "Lao Tang Roast Chicken" produced by the company is a patented food. Its unique and exquisite flavor has won the trust of consumers. A series of products such as "Licheng Roast Beef" and "Luhai Roast Donkey Meat" (the "Luhai" trademark registered by the State Administration for Industry and Commerce) have also been praised by consumers. The company's series of products have become local specialties and famous foods, and are used as visiting , business trips and gifts for relatives and friends are spread all over the country.
According to research by Zhu Jiajin, an expert on Qing history at the Palace Museum, in the late Ming and early Qing dynasties, a kind of roast chicken with crystal clear color, mellow aroma and unique flavor was selected as the royal meal in the palace. The surname of the Tang family determines the name of the dish, which is called "Lao Tang Roast Chicken".
Tang Guoxing, the ninth generation descendant of "Lao Tang Roast Chicken", revived his ancestral business in Dandong in recent years. Soon he was hired by Beijing Zhonghua New Technology Company to perform his unique skills, which was well received both at home and abroad. In 1985, Chengxi Oil Plant in Xiushan County, Sichuan Province reached a technology transfer agreement with China New Technology Corporation while attending a new achievements exhibition in Beijing. Tang Guoxing and his wife personally took Lao Tang to Xiushan County to teach his skills. At the end of 1985, the first batch of products were launched on the market. After tasting by relevant departments, they unanimously recognized that "Lao Tang Roast Chicken" is beautiful in overall shape, with excellent color, aroma and taste, and is worthy of its traditional name. meat dish.
Preparation method: "Lao Tang Roast Chicken" is carefully made, using tender and strong roosters, removing the internal organs, and adding them to the aged mash soup with more than 20 precious Chinese medicines such as Amomum villosum, cinnamon, and Angelica dahurica. , cook until cooked, take it out, evenly apply an appropriate amount of honey and sesame oil inside the chicken cavity, and then bake it in the oven.
The main process steps for making this kind of palace-style roast chicken are to use strong and tender roosters of about two and a half kilograms, slaughter, remove feathers, disembowel, clean, shape, and then age them. The glutinous rice soup is boiled with Chinese herbal medicine, and after being degreased and cooked, the chicken body is smeared with honey and baked in the oven. The roasted chicken is orange-red, charred on the outside and tender on the inside, crispy and delicious, and not greasy after eating; it has the effects of opening the spleen and stomach, promoting fluid and blood, strengthening yang and kidneys, and strengthening muscles and bones for the human body; the roasted chicken made by this process The chicken will not go rancid or go rancid if stored for a week under normal temperature and ventilation conditions, and has a certain sterilization and antiseptic effect. Before making, the chicken must be pre-processed, including slaughtering, de-feathering, disemboweling, cleaning and shaping, and then boiling and roasting. The characteristic is that the cleaned and shaped chicken is put into a pot of aged rice passed down from the ancestors of the Tang family. Put the mash soup and Chinese herbal medicine in a pot and cook over low heat for 90-210 minutes. Then coat the skin of the cooked chicken with honey and put it in the oven to bake for 3-10 minutes.