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Dry pot chicken, also referred as hot pot chicken, Jibao or Ganguoji, is a dish served in a hot dry pot, processed with pepper garlic and chicken, by hard frying chicken in canola oil. Dry pot chicken is actually one (new) type of hot potdish. The seasonings, ingredients and cooking theories are similar. But dry pot does not need the soup base, which inserts spicy and other flavors further into the ingredients. In consequence, this dish tastes both spicy and sour promoting customers’ appetite, and it is not only rich in color but also in nutrition value. It originates from Guizhou, and quickly gains a large popularity all over China. ==Origin== There are two main opinions about the origin of dry pot chicken. 1. The dry pot chicken’ s origin traces back to ancient cottage village Guizhou people’s eating habits. As a featured intersection of Guizhou, Jiangxi and Hunan cooking method, it first appears in the Miao ethnic people’s house. Ancestors dug a small round hole in their yard and placing firewood and charcoal. In the middle of the hole, they put stone pot on the top of wood. This is the so-called “fire pot”, which is the prototype of the dry pot chicken.〔() "中国美食追踪:干锅美食的历史起源". 21 February 2015〕 2. The second explanation : Dry pot derives from the north area of Sichuan Province. Because most dry pot chicken restaurant owners prefer to seeing Chongqing(used to be the north-east area of Sichuan) as the origin place of this dish, they claim what matters is which place really popularizes dry pot chicken.〔() "乾鍋"〕 The dry pot began to spread to every corner of China as Sichuan labour forces went to the southeast area of China to find jobs. Millions of Sichuan migrant workers went to big modern cities carrying their hometown cuisines. In the following years dry pot naturally swept the whole country, therefore, dry pot chicken is everywhere even in Hong Kong now. 抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Dry pot chicken」の詳細全文を読む スポンサード リンク
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