Have you tried Xiangxi bandit chicken and Wuhan Jiujiu duck neck?

Hello, I'm Lamian Noodles. I have been engaged in the beef noodle industry in Lanzhou for many years, and I like to taste distinctive food and snacks. Let me talk about the advantages and disadvantages of Xiangxi bandit chicken and Jiujiu duck.

There is a passage explaining the characteristics of Xiangxi native chicken. Xiangxi bandit chicken is a special food in Xiangjiang River basin, which is quite different from Jiujiu duck, because Xiangxi bandit chicken is a formal dish, and Jiujiu duck is a kind of braised dishes, and it is a popular snack food in recent years, just like snacks.

The taste characteristics of Xiangxi bandit chicken can be highly summarized as follows: heavy oil, heavy color and high spicy taste.

In fact, the dish of Xiangxi bandit chicken is ordinary fried chicken, which is generally consistent with the practice of fried chicken all over the country. It uses a lot of spicy and exciting side dishes, such as pepper, onion ginger and fried chicken. The reason why so many peppers are put in fried chicken is to use the spicy taste of peppers to get rid of the fishy smell on chicken.

In addition, a variety of spices such as star anise, cinnamon and fennel were added to the production of Xiangxi native chicken. The main purpose of using these spices is to remove the fishy smell of chicken and restore the flavor of chicken to the greatest extent.

Personally, I feel that Xiangxi native chicken is more suitable for northerners.

In a word, the characteristics of Wuhan Jiujiu Duck were clarified. Wuhan Jiujiu Duck is very famous in the field of braised dishes. Now many emerging duck products, such as tasteless duck neck and black duck, are actually improved from the practice of Wuhan Jiujiu Duck. The biggest feature of Wuhan Jiujiu Duck is spicy and delicious.

Because poultry ingredients have a strong fishy smell, it is necessary to use a lot of peppers and peppers and add a lot of spices to remove the fishy smell from duck meat. The key to the delicious taste of duck meat for a long time is not the duck meat itself, but the spicy oil preserved in the process of marinating duck goods.

This spicy oil can be used to make all kinds of cold dishes, that is, ordinary meat ingredients. When coated with a layer of spicy oil, the taste will be greatly improved.