Jiangsu Beg­gar’s Chicken

Vision Magazine - - Wellness -

Bei­jing Kung Pao Chicken

This spicy diced chicken mixed with crispy fresh peanuts is a pop­u­lar Chi­nese dish, hav­ing spread well beyond its re­gional bor­ders to the west. Bei­jing Kung Pao Chicken was ini­tially from Shan­dong, but was con­tin­u­ally re­fined as it passed through other Chi­nese re­gions.

北京宮保雞丁

這道菜聞名中外,在魯菜、川菜、貴州菜中都有收錄。菜式起源與魯菜中的醬爆雞丁,和貴州菜的胡辣子雞丁,後被清朝山東巡撫、四川總督丁寶楨改良,形成了一道新菜式——宮保雞丁,併流傳至今,此道菜也被歸納為北京宮廷菜。之後宮保雞丁也流傳到國外。

Jiangsu Beg­gar’s Chicken was an in­ter­est­ing cre­ation. Leg­ends say that a beg­gar in Jiangsu Province came across a chicken one day. The beg­gar had no cook­ing uten­sils or sea­son­ing so he coated the chicken with mud and baked it over fire…and the re­sult? A tan­ta­lis­ing bar­be­qued din­ner!江蘇叫化雞

江蘇常熟地區傳統名菜。炸燒味入口酥爛肥嫩,風味獨特。相傳古早一名叫化子,沿途討飯流落到常熟縣的一個村莊。一日,他偶然得來一隻雞,欲宰殺煮食,可既無炊具,又沒調料,帶毛塗上黃泥、柴草,把塗好的雞置火中煨烤,待泥干雞熟,剝去泥殼,雞毛也隨泥殼脫去,肉質滑嫩多汁,帶有特殊的鮮甜野味。

Herbal Black Chicken

This highly nour­ish­ing soup con­tains many Chi­nese medic­i­nal in­gre­di­ents, such as black-boned chicken (Silkie chicken), goji berries, red dates and gin­ger. Herbal black chicken has a dis­tinct Chi­nese herbal medic­i­nal aroma and is great for flush­ing tox­ins and stim­u­lat­ing blood cir­cu­la­tion in the body.

藥膳烏骨雞

據《本草綱目》記載,烏骨雞是最著名的藥用珍禽之一,皮肉、骨、嘴均呈烏色。含銅、鋅、錳等食物中難得的元素,以及胡蘿蔔素、烏雞黑素等。烏雞肉中含氨基酸高於普通雞,含鐵量也比普通雞高,但脂肪低,是營養價值極高的滋補品。

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