Shijiazhuang Hui-style Braised Chicken

Shijiazhuang Hui-style Braised Chicken

　　Shijiazhuang Hui-style Braised Chicken: Its entire body is golden yellow, with an attractive appearance. The seasonings deeply penetrate the meat, giving it a rich and mellow aroma that is not prone to spoilage. The chicken is extremely tender, yet holds together firmly unless shaken. Its production history spans nearly half a century. As early as 1933, a Hui man named Ma Hongchang opened a small shop in Shijiazhuang called “Hong Shun Li,” which sold five-spice roasted chicken and gained considerable fame. In the 1950s, local braised chicken cooking and frying techniques were also incorporated, transforming it into braised chicken.