Hong kong-style roasted meat rice slogan

Just as there is no wife in an old woman's cake, there is no money in a money chicken.

The difference is that there is cake in the old woman's cake, but there is no chicken in the money chicken. Like osmanthus, it was once a common roasted meat in the memory of many old people. But today, pudding has been searched all over Guangzhou, and it is difficult to find the trace of money chicken.

Delong Hotel in Hong Kong, which focuses on the ancient French Golden Rooster, closed in June165438+1October last year due to the physical problems of its boss. At present, only Dabanlou and Lianxiangju in Hong Kong still insist on making ancient money chickens. Diners who are used to eating dragon flavor don't buy it, but they still feel that they can't eat dragon flavor anymore.

Upon learning that Delong Hotel will be closed, Cai Lan, a gourmet, and Li Weihong, the owner of Michelin-winning snack Ahong, both lamented that there are fewer and fewer Hong Kong-style traditional dishes, which will become more and more unpalatable in the future. So what exactly is a money chicken? What is the charm?

From the origin, Money Chicken is a Shunde dish, which consists of fat pork, liver, naked eyes and frozen meat. Because it is fired with an iron tag, a small round hole will be formed in the middle after the iron tag is removed, much like the previous copper coin, hence the name.

As for "chicken", it is not because there is chicken liver in the middle. In the original practice of money chickens, the liver sandwiched between them should be pig liver, and it must be the powder liver of pigs that have been raised for more than one year, that is, Huang Sha Run.

Later, it spread to Hong Kong and Macao, and the practice improved, and gradually began to switch to chicken liver. Therefore, in Hong Kong, money chicken with chicken liver is also called "money chicken with chicken liver".

The difficulty in making money chicken is that all materials must be cut into disks of the same size and then pickled separately. Among them, the production of frozen meat is the most troublesome. It is necessary to marinate fat pork with sugar and rose dew for at least a week, so that sugar can make fat pork chemically translucent. Pay attention to the barbecue shop. Frozen meat needs to be marinated for a month.

After curing, the frozen meat, naked eye (barbecued pork) and liver are sequentially strung together with iron bars. In Hong Kong, every three pieces will be separated by a piece of ginger, and a bunch of chickens with a price of about ten yuan will be cooked in the oven.

The function of ginger slices is to get rid of fishy smell and boredom. Previously, some restaurants in Guangzhou used lemon slices instead of ginger slices.

In the process of firing, the frozen meat will ooze oil and flow from top to bottom, making the whole string of money chicken fragrant. Sprinkle a layer of honey on the road and it will taste sweeter.

Freshly baked money chicken with a glass of dry red wine. Eating three layers at a time is rich in taste, which is the most recommended way to eat in Cai Lan. A mouthful of money chicken and a mouthful of dry red can better bring out the sweetness of the two foods, which is equally unforgettable.

The disappearance of money chicken is related to the healthy taste change of modern people pursuing low-fat diet. But more importantly, the practice is too complicated, the pricing is difficult to set too high, and the cost performance of the whole production is too low.

Therefore, pudding suggests that if you see money chicken in a Guangdong restaurant, you might as well order one and try it. After all, this is an ancient French dish that is rarely eaten.