Where does the Palace Roast Chicken (Guwengong Roast Chicken) come from?

The roast chicken in the palace is the imperial meal of the past. According to experts in the history of the Palace Museum, in the late Ming and early Qing dynasties, the emperor wanted to nourish longevity food, not only to keep fit, but also to avoid bitterness. Master Guo searched around for many years and found that roast chicken was exactly what he wanted, so he reported it to the emperor as food. The emperor let Master Guo try it out for a year, and it really paid off. Therefore, this kind of roast chicken with good color, fragrance, taste and shape was designated as the imperial palace. The official of the palace named this dish after the owner of the roast chicken workshop, calling it the imperial soup stock roast chicken. After the founding of the People's Republic of China, the soup-stock roast chicken once disappeared. In 1980s, the ninth generation of Tang's roast chicken put forward roast chicken technology to the State Science and Technology Commission. Zheng Wenxuan, the former director of Hanchuan Grain Bureau, bought the secret recipe and processing technology of roast chicken, and invited Tang Guoxing, a descendant of Tang Dynasty, to teach it on the spot, making the palace roast chicken in Yingcheng, Hanchuan, a land of plenty in Jianghan Plain, a unique dish with a history of hundreds of years, which is very different from ordinary roast chicken, braised chicken and stewed chicken. It's beautifully made. After eight procedures: chicken selection, slaughter, unhairing, eviscerating, cleaning, modeling, cooking and baking. It is made from more than 30 kinds of traditional Chinese medicines, such as Amomum villosum, Angelica dahurica and longan pulp, and then refined with sesame oil, honey and white sugar. The roast chicken is orange, crystal clear, tender outside and crisp inside, and the fiber is fragile and easy to digest. Has effects in invigorating spleen, regulating stomach, relaxing muscles and tendons, activating collaterals, promoting fluid production, nourishing blood, invigorating qi and strengthening yang. From skin to meat to bone, it is delicious, crisp, chewy, delicious, tender and memorable. This is really a delicious food for all ages in Xian Yi. Hanchuangong Roast Chicken Hotel has been doing brisk business since it opened in April 1985. Hubei Grain Bureau once held a roast chicken tasting meeting in Wuchang. After tasting, managers of hotels and guesthouses in Wuhan and famous red case workers commented on it, and it really lived up to its reputation, and the taste was all in it. Since then, many foreign hotels and guesthouses often order roast chicken from Hanchuan Roast Chicken Restaurant. (Hanchuan)