Chapter 18 Chicken wrapped wings nicknamed "Qianli Chanjuan"

In the fifty-sixth issue of "You, Me, He Weekly", there is a column "How to make a good dish" color album about the art of eating. It introduces several famous chefs in Taipei restaurant restaurants, and introduces a few famous dishes. It is said that there are all kinds of beauty, and it is tasteless and precious. I am known as a glutton, and this has hooked my glutton again. In the spring of 1946, the author came to Taiwan with his uncle Zhang Liucheng.At that time, in addition to several big restaurants on Yanping North Road in Taiping Town, Penglai Pavilion in Qiongshidanfang, Xinzhonghua, and Xiaochunyuan, etc., I wanted to find a real restaurant with a decent place and no wine girl Yujiu. It can be said that there are almost none.I remember that during the Mid-Autumn Festival that year, the author followed my mother and uncle to New China, and climbed to the top floor. In Chengji, the moon is sinking in the west and the stars are in the sky, so I can return home with all my joy.Feeling that there is no fixed place to eat often, it is not a long-term situation, so he brought Liu Wenbin, a chef from Tai County, to Taiwan.Liu was a cook admired by Pan Xiwu, the manager of Qianyiyong Salt Store in Tai County, Jiangsu Province in his early years. I remember that one year, Mr. Han Zishi, Governor of Jiangsu Province, came to Tai County from Jiangzhan to avoid the noise. Pan and Han are old friends for many years. When I was eating, I asked the painter Ling Wenyuan to accompany the guests, and the author also accompanied the last seat. On the table, there was Liu Chef's specialty dish "Chicken Wrapped Wings".Coincidentally, on December 28, Ms. Fu Peimei from the "Family Recipe" of the TV company also demonstrated this dish, but Ms. Fu renamed this dish "Wing Wrapped Chicken" and thickened it. The other cooking steps are roughly the same.

For this dish, Chef Liu uses "nine catty yellow" old hens to remove the bones. The skin of the chicken is much more flexible and thicker than the skin of broilers today, so when removing the bones, the chicken wings and legs can be taken off intact. The shark fin is made of The small lotus wraps the wings, and the wings are too long and it is not easy to handle.The shark's fin is simmered with abalone, ham and scallops, and then stuffed into the chicken belly. The gaps are stitched up one by one with thin seaweed threads to avoid leakage of soup and taste.Add the oil-free chicken broth and steam over low heat, and serve for about an hour.A round of big moon, nourishing Qi and steaming fragrance, including essence, mellow taste, full-bodied but not greasy.Han Zi always thought that it was both delicious and good-looking. If he still called it chicken wings, he would be ashamed of the delicacy.Because this dish was recommended for dinner, round and clean, like an Ou holding a plain soul, so I agreed at the table and bestowed the four words "Qianli Chanjuan".After this dish was appraised and named by Mr. Han Zi, before the Anti-Japanese War, it really had a few years of limelight!

After Chef Liu came to Taiwan, he once offered his skills as a guest in Shejian, but the ham and abalone couldn’t be picked and thin like he did in mainland China, so it was far from what he did in mainland China.A few years later, Jin Xin, an official from the state of Zhang, specially invited Chef Liu Wenbin to entertain guests. The first course was "Qianli Chanjuan". The ginseng root is simmered and stewed, and the pure soup is clear with the taste of black and yellow jade dew, which is quite appreciated by the guests. Silver Wing Restaurant is in front of the train station. When Liu Daxuzi presided over it, the two Lius were from the same clan, and whoever had good information often exchanged with each other.Once, Da Xuzi served two tables, both the guests and the host were gourmet experts, and the "A Thousand Miles of Beauty" served at the table was a masterpiece of Liu Wenbin's excellent spooning skills.Now that Chef Liu is over eighty years old, he can no longer cook in person. Ms. Fu's "Chicken Wrapped with Wings" is indeed similar to Liu's "Qianli Chanjuan". , It should be trial-produced once, to satisfy the greedy kiss.