王记烧鸡制作技艺

申报地区：嵩县 2020年08月 第5批

王记烧鸡制作技艺，源于清光绪26年（1900），八国联军入侵，局势动乱，清宫里不时有人出逃，清光绪28年（1902），御膳房有个姓殷的厨师寻亲到河南洛阳，后辗转到嵩县后，将烧鸡技艺传承给嵩县人王开琴。由此，王记烧鸡名传后世。王记烧鸡利用纯天然的中药配料，宫廷秘方，肉味鲜美，香味浓郁；产品呈浅橘黄色，鸡皮不破不裂，形状、品位俱佳。王记烧鸡之所以传承百年，在于其制作秘方：“要想烧鸡香，八料加老汤。”八料就是陈皮、肉桂、豆蔻、良姜、丁香、砂仁、草果和白芷等等；老汤就是煮鸡的陈汤。每煮一锅鸡，必须加上头锅的老汤，如此沿袭，汤越老越好。王记烧鸡具有纯手工制作的独特技艺，跨越历史的长河，历经磨难，口传心授，四代相传。

Wang Ji Roasted Chicken originated in the 26th year of Guangxu Period in the Qing Dynasty(1900), when the eight-powers allied forces invaded China so that people fled from the Forbidden City from time to time. In the 28th year of Guangxu Period in the Qing Dynasty (1902), a chef surnamed Yin came to Luoyang passed the chicken making skill on to Wang aiqin, a native of Songxian County. Therefore, Wang Ji' s name of roasted chicken has been passed down to later generations. Seasoned by natural Chinese medicine, Wangji Roasted Chicken is cooked according to the secret recipe from royal court. The product with unbroken skin, good shape and taste, looks light orange and smells appetizing,. The reason why Wangji Roasted Chicken has passed on for a hundred years lies in its secret recipe which is chanting " if you want to roast chicken, eight ngredients and old soup should be a must" .