中国四大名菜之一 贵妃鸡.pptVIP

one of Chinas four famous dishes—Royal Chicken(贵妃鸡); Royal Chicken belongs to Sichuan cuisine. Sichuan cuisine is one of Chinas Han eight cuisines, one of the most distinctive cuisines, one of folk largest cuisines, and also known as the people food. It originates in Sichuan and Chongqing,which has hemp, spicy, fresh and fragrant features . The ingredients of Sichuan cuisine come from precious mountain birds,wild vegetables and seafood. The chefs of Sichuan cuisine are good at the use of fry, stir dry, dry and foam, braised and other cookery. It is famous for flavor . ;the introduction of Royal Chicken; This dish made ??all imperial chefs not know what to do.On the occasion of being embarrassed, a Jiangsu Chef suddenly said: Please bring me some chickens, and simmer them with Jervois specialty(苏杭特产),Doesnt the dish mean fly overhead ? everyone thought it was justified, and then cooked it by that way. ; The Drunken Beauty was created by love story of the Emperor and Yang . It is said that Emperor and Yang had very deep feelings and often accompanied feast. One day, Emperor and Yang hosted on flowers Pavilion,and they drunk like crazy. Yang suddenly said like a baby: I want to fly to the sky! Chongfei(玄宗) thought that she wanted to eat something to fly overhead, so he immediately ordered the imperial chefs to do a fly overhead dishes to offer.; The dish was formerly known as Royal scallion chicken and was contained by casserole(砂锅）. In the late 1930s,the dish was transferred into Westgate Restaurant. Shen Zifang(沈子芳)who did well in slow fire burn fine, used sui generis cooking techniques of half-half soup dish(半汤半菜) to improve the dish, which made the dish suitable for eating in any seasons. And then he changed its name into Royal Chicken. ;ingredients and spices of Royal Chicken; When Yang ate fly overhead, praised that Its delicious! And she said that this dish was tender,beautiful and full of fragrance ,which was th