User:Zhang Li

Final Exam Paper

Answers

Introduction

Daokou Town, located in Huaxian, Anyang City, Henan Province, enjoys the reputation of "hometown of braised chicken". Here, Daokou braised chicken is a household specialty. The production of Daokou braised chicken is quite exquisite. It is made of a variety of valuable traditional Chinese medicine with soup stock. The finished product is bright in color, looks like Yuanbao, and has a mellow fragrance. It not only has outstanding taste, but also has the dietetic and health care effects of Xiaoshi Jianwei, nourishing Jianpi, eyesight and liver, and hair and beauty. Daokou braised chicken is one of the four major braised chicken in China. It has a long history and is well-known at home and abroad. It was used to entertain central leaders and heads of many countries. In 2009, Huaxian Daokou braised chicken production technology was included in the second batch of intangible cultural heritage in Henan Province, becoming a shining famous film of Henan cuisine. （Song libo，2025）Among many brands of Daokou braised chicken, the famous one is "Yixingzhang". Just like Peking Duck, it is not only the first in the domestic food industry, but also famous throughout the country and overseas.

Origin and History

Daokou braised chicken was founded in the eighteen years of Shunzhi in the Qing Dynasty (AD 1,661), with a history of more than 300 years. According to the records of Xunxian County and Huaxian, in the beginning of more than one hundred years, due to poor technical conditions, no characteristics, and general business. In the 52 years of Qianlong (1,787 AD), Zhang Bing, who was engaged in cooking chicken, met Liu Yi, who had been a cook in the imperial dining room of the Qing Dynasty. In the conversation, Zhang Bing said that the business was sluggish, and Liu Yi thought a little. Then he said to Zhang Bing, "don't worry, brother. I'll send you ten words, keep the business prosperous, and the customers are full of customers." Then he said mysteriously, "if you want to cook chicken, add eight ingredients and soup." Liu Yi picked up a brush and wrote: eight seasonings of orange peel, cinnamon, cardamom, clove, angelica, Amomum, grass and ginger, and introduced the dosage and usage. Finally, he said: "with these seasonings, it can not only remove the smell and fragrance, but also play the role of benefiting the spleen and the stomach. Zhang Bing heard it like a treasure. The braised chicken made by the same method overnight is indeed fresh and delicious, which is quite common. Since then, Daokou roasted chicken has gained great reputation. He also shaped the chicken into a shape of Yuanbao, named" Yuanbao chicken ". Zhang Bing's shop number is set as" Yixingzhang ". Because his family name is Zhang, and he also takes the meaning of" Yi you Ji xing ", so his braised chicken shop number is named" Yixingzhang ".

After the brand of "Yixingzhang" was made, Zhang Bing repeatedly practiced, finding a set of experience in chicken selection, slaughtering, shaping, cooking, soup and heat. He is strict in chicken selection Tender chicken within two years to ensure the quality of chicken. The chicken picked should be kept for a period of time to be slaughtered, so that the tension can be eliminated and the normal physiological function can be restored, which is conducive to fully bloodletting and does not affect the color of the chicken. Ingredients and cooking are the most critical processes. Put the braised chicken in the pot, put on the old soup, match the seasoning, boil it with martial fire, and then cook it slowly with slow fire. The shape of the braised chicken is more innovative. After the chicken body is opened, a section of sorghum stalk is used to support the chicken, forming a semicircle with two sharp ends, which is unique and beautiful. It has been nearly three hundred years since "Yixingzhang" was opened. Zhang Bing's braised chicken technology has been handed down through the ages, and has always maintained a unique flavor. Its color, fragrance, taste and rotten are known as "four unique".

Later, Emperor Qian Long made a southern inspection tour, passing the road crossing, hearing the fragrance and waking up, and asked about it, County Magistrate brought "Yixingzhang" braised chicken to the emperor. After eating it, Qian Long was very happy and praised it as "the best food in the world". Since then, "Yixingzhang" braised chicken has become the imperial tribute of the Qing Dynasty. Daokou braised chicken has also been passed down from generation to generation. It is not only a family treasure, but also a century old soup.

Production method

Daokou braised chicken has good five flavors, crisp and soft, salty and tasty, fat but not greasy. The cooked chicken doesn't need to be sliced, and it's easy to shake with your hand. The bone and chicken are automatically separated. It's needless to say that when you're hungry, even when you're full of wine and rice, it's also mouth watering.（Wang panpan，2009）

（1）The choice of raw chicken

Choose healthy Chai chicken, now generally use eliminated layers as raw materials, but it's better to choose hens with a weight of 1 ～ 1.5kg within half a year to two years. The choice of raw chicken affects the color, shape, taste and yield of the finished product.

（2）Slaughter and eviscerate

After 20 hours, the raw chicken was slaughtered by the method of "cutting off the three pipes". After bleeding completely, it was soaked in water of 58~65°c for 1 to 2min, and when the feathers could be pulled out smoothly, it was ready to stretch. Chicken back up, head forward, and then cut the skin 3cm on the right side of the chicken neck, remove the esophageal crop with fingers. Then open a small transverse opening about 3cm in front of the lower abdomen anus, put your fingers into the stripped chicken oil, take out the stomach, intestine, heart, liver, lung and other internal organs of the chicken, and wash the chicken body with cold water.

（3）Cleaning

The chicken was rinsed in clear water for 30 to 40min to extract residual blood from the chicken.

（4）Pickling

After the prepared eight flavor spices are mashed, they are wrapped with gauze and put into the pot. A certain amount of water is added to boil for 1h, and then salt is added to the material liquid to make its concentration reach 13°. Finally, put the washed chicken into the brine and marinate for 35 to 40min, turning one or two times in the middle.

（5）Modeling

In order to make the appearance of the chicken beautiful, the pickled chicken was washed with water and placed on the processing table, with the abdomen facing up, the left hand holding the chicken, the two claws were inserted into the abdominal cavity of the chicken from the abdominal opening, and the two wings were inserted into the mouth, making it a unique shape with slightly sharp ends. Finally, rinse once with clear water, and dry the water.

（6）Deep fried with color

The purpose of frying is to make the chicken skin beautiful. After shaping, hook the chicken neck with the iron hook, and drench it with boiling water for 2~4 times. After the chicken water is dried, put on the sugar liquid (the caramel and water are composed of 1: 3). Use a brush to evenly brush the sugar solution on the whole body of the chicken for three or four times, and then brush it for the second time after it is dried. Put the chicken with good sugar liquid into the vegetable oil heated to 170~180°c and fry it. The oil temperature is controlled at 160~170°c, and it can be fished out when it is orange. When frying, the action should be light, do not break the skin of the chicken.

（7）Cooking

Add a proper amount of water to the marinated brine and boil, add salt to adjust the salinity, add a proper amount of MSG, onion and ginger, put the chicken in, cook slowly with slow fire for 2 to 4h, control the temperature in the range of 75~85°c, and remove the chicken from the pot after it is cooked. When you leave the pot, you should be quick, steady and accurate to ensure that the shape of the chicken is complete and not cracked.

(source: https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw )

Flavor characteristics

The flavor characteristics of Daokou braised chicken can be summarized as "color, fragrance, taste and shape".

Color: the color of the finished roasted chicken is light red with slight yellow, and the oil is smooth and crystal clear. The surface presents a natural luster, just like the persimmon at the beginning. The color is bright and uniform, and has a strong visual appeal.

Fragrance: the fragrance is rich and mellow, integrating the unique flavor of eight kinds of spices such as orange peel, cinnamon, cardamom, angelica, clove, grass fruit, Amomum and ginger. The flavor level is rich, including the spicy flavor of spices and the fresh flavor of chicken itself. The cold and hot food are fragrant and salivating.

Taste: the taste is fragrant, salty and sweet, and the saltiness is moderate. It is neither salty and astringent due to too much salt, nor lack of flavor due to the lack of flavor. The chicken is fresh and juicy, the meat is delicate, the meat melts immediately in the mouth, the skin of the chicken is glossy and crisp, and the bite is "creaky". It is set off against the fresh and tender chicken. The taste is rich and layered, and the bone is crisp and chewable, with a unique flavor.

Shape: the shape is unique, in the shape of Yuanbao or a semicircle with slightly sharp ends. The chicken body is complete, the shape is beautiful, and the meaning is auspicious. When eating, it doesn't need to be cut. With a slight shake of the hand, the bone and meat will separate by themselves, showing the characteristics of moderate ripeness, suitable for all ages.

Cultural meaning

As a special delicacy in Daokou Town, Huaxian, Henan Province, Daokou braised chicken is a symbol of traditional characteristic food culture in the north of Henan Province, and an important window for the outside world to understand the culture of North Henan. In Huaxian and surrounding areas, Daokou braised chicken is a must for family gatherings, festival celebrations and visiting relatives and friends. Even the people of Huaxian who are fighting outside, they never forget to take a few vacuum packed braised chicken back home every time. It's not only a consolation for their nostalgia for home flavor, but also to let the people around us taste the mellow taste from North Henan. Daokou braised chicken is not only a delicacy, but also an emotional symbol to maintain local conditions and carry folk customs. It will quietly pass the hospitality and life warmth of Yubei people to everyone who tastes it through a crisp meat and a strong fragrance.

References

[1]宋离波.道口烧鸡，难忘的味蕾记忆[J].中国食品,2025,(13):79.

[2]王盼盼.道口烧鸡[J].肉类研究,2009,(03):1.

[3]湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.

[4]道口烧鸡索源[J].肉类工业,2012,(01):44.

[5]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc

Terms

1.道口烧鸡Daokou roasted chicken

2.元宝鸡：Ingot Chicken

3.御膳房imperial kitchen

4.义友济兴：prospering the shop with friendship

5.火候heat control

6.放血bloodletting

7.佐料seasoning

8.武火high heat

9.陈皮：dried tangerine peel

10.肉桂：cinnamon

11.豆蔻：cardamom

12.丁香：galangal

13.白芷：clove

14.砂仁fructus amomi

15.草果Amomum tsaoko

16.良姜radix angelicae

17.走亲访友visit relatives and friends

18.真空包装vacuum packaging

Questions

1. Where is Daokou Braised Chicken a specialty food?

2. What does the shop name "Yixingzhang" mean?

3. In which year was the Daokou Braised Chicken making technique included in the Henan Provincial Intangible Cultural Heritage?

4. What does Daokou Braised Chicken look like?

5. What are the "Four Joys" that summarize the flavor characteristics of Daokou Braised Chicken?

Answers

Answer 1: Daokou Town, Huaxian County, Anyang City, Henan Province

Answer 2: Friendship and mutual prosperity

Answer 3: 2009

Answer 4: A sycee (gold ingot)

Answer 5: Color, Fragrance, Taste, and Shape

期末论文

答案

引言

位于河南省安阳市滑县的道口镇享有“烧鸡之乡”的美誉，这里的道口烧鸡是家喻户晓的特产。道口烧鸡的制作颇为讲究，它是用多种名贵中药搭配陈年老汤熬煮制成的。其成品色泽鲜亮、形似元宝，香味醇厚，不仅口感出众，还兼具消食健胃、滋补健脾、明目护肝、养发养颜的食疗保健功效。道口烧鸡是我国四大烧鸡之一,其历史悠久、驰名中外,曾用于招待中央领导和多国首脑，2009年，滑县道口烧鸡制作技艺被列入第二批河南省非物质文化遗产名录，成为河南美食的一张闪亮名片。（Song libo，2025）在众多品牌的道口烧鸡中，较为出名的是“义兴张”这一品牌的道口烧鸡，就像北京烤鸭一样，不仅在国内食品界独占鳌头，更做到了誉满全国、名扬海外。

起源和历史

道口烧鸡创始于清顺治十八年(公元1661年)，距今已有三百多年的历史,据《浚县志》及《滑县志》记载，在开始的一百多年时间里,由于技术条件差，没有特色，生意一般。到乾隆52年（公元1787年），以做烧鸡为业的张炳，偶然遇到一位曾在清宫御膳房当过厨师的刘义，知己相逢，格外亲切。畅谈中张炳说生意萧条，刘义略加思索，接着对张炳说“兄弟别急，我送你十个字，保管生意兴隆，顾客盈门。”接着神秘地说“要想烧鸡香,八料加老汤。”刘义拿起毛笔写下:陈皮、肉桂、豆蔻、丁香、白芷、砂仁、草果和良姜八味佐料，并介绍了用量和用法。最后他说:“用这些佐料，不仅能去腥提香，还能起到益脾健肠胃的作用。张炳听后如获至宝。连夜如法炮制制出的烧鸡果然鲜烂味美，迥乎一般。从此道口烧鸡名声大振，他还将鸡整形为元宝状，命名“元宝鸡”，张炳的铺号定为“义兴张”，因他姓张，又取“义友济兴”之意，遂把他的烧鸡铺号定名为“义兴张”。(Huyong,1996)

“义兴张”的牌子打出以后，张炳反复实践，在选鸡、宰杀、撑型、烹煮、用汤、火候等方面，摸索出一套经验。他选鸡严格，要选两年以内的嫩鸡，以保证鸡肉质量。挑来的鸡，要留一段候宰时间，让鸡消除紧张状态，恢复正常的生理机能，有利于杀鸡时充分放血，也不影响鸡的颜色。配料、烹煮是最关键的工序。将炸好的鸡放在锅里，对上老汤，配好佐料，用武火煮沸，再用文火慢煮。烧鸡的造型更是独具匠心，鸡体开剖后，用一段高粱秆把鸡撑开，形成两头尖尖的半圆形，别致美观。“义兴张”开业已近三百年了，张炳的烧鸡技术历代相传，始终保持独特的风味，其色、香、味、烂被称为“四绝”。

后来，乾隆皇帝南巡，途经道口，闻异香而醒神，问及左右，县令拿来“义兴张”烧鸡献给皇帝，乾隆吃了之后非常高兴，赞为“天下佳馔”。自此，“义兴张”烧鸡成了清廷的御用贡品。道口烧鸡也一代一代地传下来，既传家珍绝技，又传百年老汤。

不同历史时期的发展特点

唐真元十六年，南诏舞蹈团赴长安献演，其身着的服饰以鸟兽草木为纹样，采用八色混合皮革呈现图案，实为扎染工艺的早期应用成果。目前已知最早的扎染实物出土于新疆吐鲁番阿斯塔纳，为距今约两千年的汉代织物残片。该残片上的缬点形似鱼子酱，大小匀整、排布规整且色泽鲜亮，直观印证秦汉时期扎染技艺已发展至较高水平。由此可推断，我国手工印染技术的起源应早于秦汉，早期实物未被发现，大概率归因于纺织品难以长期保存，而非彼时无此类印染织物。

历经魏晋南北朝的战乱与分裂，统一而强大的隋唐给人们带来安宁富足的生活，也给扎染服装带来发展繁荣的机遇。当时，扎染技巧与印染工艺都达到了很高水平，其技艺百变，图案万千。有扎缬、撮缬、夹缬、绞缬、打结、折叠串缝等巧夺天工的扎缬技艺；有鹿胎缬、玛瑙缬、叠胜缬、四瓣花罗、七宝纹、花鸟纹等千姿百态的图案纹样。印染工艺也取得了突破性的发展，利用植物染料、矿物染料染制出了万紫千红的色彩。常用茜草染红色，蓝靛染蓝色，用赭石染土黄色。例如，出土的唐代“四瓣花罗”采取散点排列、折叠串扎的技法，橘黄色的花瓣在深棕色的底色上显得亮丽秀美。保存于日本博物馆的唐代七宝纹扎染，采用折叠串针扎法，构成网状组织的铜钱花纹，非常漂亮。还有用绞针法缝扎成的花鸟纹，构图精美，线条流畅。这些扎染的衣料，受到人们广泛喜爱，上至达官贵人，下至百姓人家，使用扎染蔚然成风，使扎染服装在唐代得到空前的发展与盛行[6]。

历史演变到了宋代，扎染已经非常普及，扎制技艺也日臻完善。做工精美的扎染用品成为日常生活中常用的服饰品。但宋王朝自奉节俭，多次下诏禁止生产或限制使用扎染等染缬品。皇室的禁令一方面说明了扎染等印染物品已空前的发展和普及；另一方面，三令五申的禁止，沉重打击了正蓬勃发展的民间扎染，致使不少扎染技法失传，导致盛行于隋唐的这项古老技艺受到致命摧残，就此衰落下来。

制作方法

道口烧鸡五味俱佳、酥香软烂、咸淡适口、肥而不腻。做好的烧鸡不需刀切，用手轻轻一抖，骨和鸡肉自动分离，不用说是饥肠辘辘时，就是酒足饭饱之后，它也会令人馋涎欲滴。（Wang panpan,2009)

（1）原料鸡的选择

选择健康的柴鸡，现在一般多用淘汰蛋鸡为原料，不过最好选用半年至两年以内、体重1～1.5kg的母鸡。原料鸡的选择影响成品的色、形、味和出品率。

（2）宰杀去内脏

原料鸡候宰20h后，采用“切断三管”法宰杀，放血完全后，用58～65℃的水浸泡1～2min，待羽毛可顺利拔掉时即行煺毛。鸡背朝上，头朝前，然后在鸡颈部右侧切开皮肤3cm，用手指把食管嗉囊摘去。再在下腹部肛门前开3cm左右的小横口，用手指伸入剥离鸡油，依次取出鸡的胃、肠、心、肝、肺等全部内脏后，冷水洗净鸡体。

（3）清洗

把鸡放在清水中漂洗30～40min，目的是浸出鸡体内残血。

（4）腌浸

将配好的八味香辛料捣碎后，用纱布包好放入锅内，加入一定量的水煮沸1h，然后在料液中加食盐，使其浓度达13°。最后把漂洗好的鸡放入卤水中腌浸35～40min，中间翻动一两次。

（5）造型

为了使鸡外观漂亮，将腌制好的鸡用清水冲洗后放在加工台上，腹部朝上，左手稳住鸡身，将两脚爪从腹部开口处插入鸡的腹腔中，两翅交叉插入口腔，使之成为两头稍尖的独特造型。最后用清水漂洗一次，并晾干水分。

（6）上色油炸

油炸的目的是使鸡表皮色泽美观。将整形后的鸡用铁钩钩住鸡颈，用沸水淋烫2～4次，待鸡水分晾干后再上糖液（饴糖与水按1∶3组成）。用刷子在鸡全身均匀刷三四次糖液，每刷一次要等晾干后再刷第二次。将上好糖液的鸡放入加热到170～180℃的植物油中翻炸，油温控制在160～170℃，待其呈橘黄色时即可捞出。油炸时动作要轻，不要把鸡皮弄破。

（7）煮制

在腌浸的卤中加适量水煮沸后，加盐调整咸度，再加适量的味精、葱、姜，把鸡放入，用文火慢慢煮2～4h，将温度控制在75～85℃范围内，等熟后捞鸡出锅。出锅时要眼疾手快、稳而准，确保鸡形完整、不破不裂。 (来源:https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw)

风味特点

道口烧鸡的风味特点可概括为“色、香、味、形”四绝。

色绝：成品烧鸡色泽浅红带微黄，油润晶莹，表面呈现出自然的光泽，犹如初熟的柿子，色泽鲜艳且均匀，极具视觉吸引力。

香绝：香气浓郁醇厚，融合了陈皮、肉桂、豆蔻、白芷、丁香、草果、砂仁、良姜等八种香料的独特气息，香味层次丰富，既有香料的辛香，又有鸡肉本身的鲜香，冷热食用均香气扑鼻，令人垂涎。

味绝：口味五香透骨，咸鲜回甘，咸淡适中，既不会因盐分过多而显得咸涩，也不会因味道寡淡而缺乏风味。鸡肉鲜嫩多汁，肉质细腻，入口即化，鸡皮油亮酥脆，咬起来“嘎吱”作响，与鲜嫩的鸡肉相互映衬，口感丰富，层次分明，且骨酥可嚼，别有一番风味。

形绝：造型独特，呈元宝状或两头稍尖的半圆形，鸡体完整，形态美观，寓意吉祥。食用时无需刀切，用手轻轻一抖，骨肉便会自行分离，展现出其熟烂适中的特点，老少皆宜。

文化意义

作为河南滑县道口镇的特色美食，道口烧鸡是豫北地区传统特色美食文化的标志性符号，也是外界认识豫北文化的重要窗口。在滑县及周边地区，道口烧鸡是家庭聚会、节日庆典、走亲访友的必备佳品。就连在外打拼的滑县人，每次返乡也总不忘带几只真空包装的烧鸡返程，既是慰藉自己对家乡味道的思念，也想让身边人尝尝这份来自豫北的醇厚滋味。道口烧鸡不只是一道美食，更是维系乡情、承载民俗的情感符号，它将豫北人的待客之道与生活温情，通过一口酥烂的肉、一缕浓郁的香，悄悄传递给每一个品尝它的人。

参考文献

[1] 宋离波.道口烧鸡，难忘的味蕾记忆[J].中国食品,2025,(13):79.

[2] 王盼盼.道口烧鸡[J].肉类研究,2009,(03):1.

[3] 湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41.

[4] 道口烧鸡索源[J].肉类工业,2012,(01):44.

[5]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc

术语

1.道口烧鸡Daokou roasted chicken

2.元宝鸡：Ingot Chicken

3.御膳房imperial kitchen

4.义友济兴：prospering the shop with friendship

5.火候heat control

6.放血bloodletting

7.佐料seasoning

8.武火high heat

9.陈皮：dried tangerine peel

10.肉桂：cinnamon

11.豆蔻：cardamom

12.丁香：galangal

13.白芷：clove

14.砂仁fructus amomi

15.草果Amomum tsaoko

16.良姜radix angelicae

17.走亲访友visit relatives and friends

18.真空包装vacuum packaging

问题

1.道口烧鸡是哪里的特色美食？

2.“义兴张”铺名是取得什么含义？

3.道口烧鸡制作技艺哪年入选河南非遗？

4.道口烧鸡的造型像什么？

5.道口烧鸡的风味特点被概括为哪 “四绝”？

答案

答案1：河南省安阳市滑县道口镇

答案2：义友济兴

答案3：2009年

答案4：元宝

答案5：色、香、味、形