China News Agency, Shijiazhuang, June 30th, title: Hebei famous dish "chicken jumping": fresh and fragrant food "bouncing" into the Winter Olympic Village
Author Zhao Danmei Lu Zihao
The "chicken hop" that just came to the table, the chicken is tender and delicate, the shrimp is full of crystal and full, and the salty aroma of the combination of the sauce and the green onion can be smelled from a distance.
When chicken and green shrimp are combined, the land and lake water meet, creating the most rare deliciousness, which is also the hometown flavor sent by Baiyangdian.
The picture shows the "chicken jumping" that has just arrived on the table. The chicken is tender and delicate, and the shrimp is crystal clear and full.
(File photo) Photo by Min Fei issued by China News Agency
"'Chicken hop' is a famous dish in Hebei. I used to eat it when I was a child, and now I feel like I have made more restaurants." In the memory of Li Mingxia, a native of Shijiazhuang, Hebei, "Chicken hop" has always kept the chicken fresh and tender, and the sauce is rich and fragrant. taste.
Because the youngest daughter can't use chopsticks yet, when Li Mingxia makes it at home, she will change the chicken diced to chicken wings that are more convenient for children to hold in their hands.
Choose firm-textured chicken thighs, debone and cut into diced chicken, remove shells and lines from fresh green prawns, and oil them until cooked.
Leave the bottom oil in the pot, boil and add the secret sauce Huai Mao Sweet Noodle Sauce.
Liang Lianqi, the sixth-generation inheritor of Zhili official cuisine cooking skills, a national intangible cultural heritage, said that the most important thing to make "chicken bouncing" is to add Baoding Huaimao sweet noodle sauce with a history of more than 300 years, and stir-fry it with low heat to make a mellow sauce. fragrance.
Since ancient times, Baoding in Hebei Province has been a thoroughfare of "three passes in the north, nine provinces in the south, four divisions in the land, and the crown in the central state" since ancient times. As a famous historical and cultural city, its food culture has a profound impact on Chinese food culture.
Among them, the official cuisine of Zhili in Baoding has sprung up in the Ming Dynasty and flourished in the Qing Dynasty. It can be called the “living fossil” of Chinese official cuisine. It is one of the four main schools of Hebei cuisine, and it is also the representative of northern Chinese cuisine.
As one of the most representative dishes of Zhili official cuisine, "chicken bouncing" can be described as "great background".
Liang Lianqi said that according to records, famous chefs in Baoding used local chicks, fresh lake shrimp from Baiyangdian Lake, and Huaimao sweet noodle sauce to cook for Emperor Kangxi.
After eating this dish, Emperor Kangxi felt that it had both the freshness of chicken and the crispness and tenderness of shrimp, and the taste of sauce was more fragrant, so he asked what dish it was. Chicken jumps".
In addition, "chicken li" has the same pronunciation as "auspicious", and "jump" means to rise step by step.
Because of the simple ingredients and good meaning, "chicken jumping" has been passed down to this day and has become a favorite meal in Baoding and surrounding areas.
But Ji Cai failed to make a sound in the world.
Liang Lianqi, who has been in the catering industry for 47 years, believes that the fusion of culinary essences from various regions in Hebei makes Hebei cuisine compatible, but its own characteristics are not distinct enough.
Beijing and Zhangjiakou jointly held the Beijing 2022 Winter Olympics, giving Ji Cai a chance to "get out of the circle".
Liang Lianqi's apprentice, Zhang Baocheng, the seventh-generation inheritor of Zhili official cuisine cooking skills, a national intangible cultural heritage, once brought unique Zhili official dishes such as "Chicken Bounce" and "Li Hongzhang Braised Vegetables" to serve Beijing winter. Zhangjiakou Winter Olympic Village.
According to Zhang Baocheng's recollection, "chicken jumping" is very popular with athletes from Canada, Norway, Australia and other countries, and praises the unique taste of chicken and shrimp with sauce.
"It's hard to come across Huaimao sweet noodle sauce in foreign countries. Ji cuisine's focus on sauce cooking brings a refreshing feeling to foreigners." Liang Lianqi said that in 2015, he brought Ji cuisine to Canada, where Ji cuisine communicates with Western dishes Collision, the launch of Chinese and Western fusion dishes such as cream cheese "chicken hop", Ji cuisine went further.
"There is a taste, time is not diluted, distance is not far away, it is the taste of hometown that is connected with us." Liang Lianqi said.
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