"Jia Jia Chai roast chiken" fourteenth generation
20 years ago, the ancestral art heritage, do a lifetime roast chiken Jia Xianju, rented Menlian on Tao Yi Road, the family roast chiken workshop, into business hotel. At first in the Tao Yi Road west. With more and more people eat roast chiken, the operation scale constantly expanding,<a href="http://www.sprinkool-systems.com/images/graph/miumiuhandbags-2002.html">miumiu 財布</a> http://www.sprinkool-systems.com/images/graph/miumiuhandbags-2002.html, in order to attract more customers, he will store from Tao Yi Road West moved to the east. The business a few years later, South moved tens of meters, moved to now store.
(left) Jia Shumin and (in) Jia Xianju, (right) Mrs. Jia Shumin Shao Fang
Jia Xianju is now a "withdrawing" live from the Tao Yi Lu, six or seven km of the home, that is "Jia Jia Chai roast chiken" base camp, thousands have been killed, or is about to be slaughtered chicken store there. Jia Xianju just help the son daughter-in-law do some administrative work, buy chicken, slaughtered, storage, transportation and other hot. "Jia Jia Chai roast chiken" boss and chef, a son of Jia Shumin. He is "Jia Jia Chai roast chiken" fourteenth generation.
now in addition to the store and backyard restaurant, he also rented next to a new building, hang "to give the hotel" sign. While his second used store, has now become "Wang Chai roast chiken".
The difference with the general
and Jia Shumin said, do the Chai chicken chicken, either in the growing season of 5 to 8 months of tender chicken, or more than one year old chicken. Tender chicken meat is tender, old chicken meat chewing head. Slaughter to do now is to eat, the best effect. If you keep it for a long time, the meat will become old, color fades.
formal chef learning Jia Shumin back to "Jia Jia Chai chicken", the Chai chicken and some signature dishes, attempt to make it improved, inherit "the unique flavor of Jia Jia Chai chicken", and the color is more bright, attractive.
Chai chicken is chicken, stocking, capable of free movement, breathing the fresh air, feeding the natural nutrients. While the ordinary chicken farms grew up in cages, activity space is small, edible is feed, breathing is their air pollution of excrement. Therefore,<a href="http://www.adhunikgroup.com/power_trading/images/asicsrunshoesjp-1340.html">アシックス ランニングシューズ</a> http://www.adhunikgroup.com/power_trading/images/asicsrunshoesjp-1340.html, the survival of the environment, makes the quality of chicken -- Chai chicken than ring chicken delicious meat, green health.
Jia Shumin was born in 1988, graduated from junior high school will not go to school, followed his father to do the Chai chicken. In 2005, Jia Shumin to Shandong Ji'nan Nanxiang school professional learning cuisine chef. After graduation, in a certain unit of Qingdao Jimo cooking, as a sous chef, his work is the day cutting, wash pot, bowl brushing, run errands. Young, wanted to "escape" Jia Shumin decided to help others with cutting on the outside than back home to help his father do chicken. So, Jia Shumin returned to Dingtao.
|
