葫芦鸡是西安传统名莱,它兼有川菜香酥鸡的“酥”,粤菜东江盐焗鸡的“色”,广西梧州纸包鸡的“鲜”,可谓集四方鸡味名肴色香味质于一身,加之其形状如宝葫芦,故称葫芦鸡.号称长安第一味.唐玄宗时代有一靠父亲荫庇平步朝廷礼、吏二部尚书高位的官僚,名叫韦陟.此人骄奢淫逸,尤好美馔佳肴,其私府厨房,不亚宫廷膳房.据传,韦陟一生酷喜食鸡,晚年因牙口不好,已难享受往时的各种佳肴.有一天早朝之后,他忽然心血来潮,即命管家传令厨房,午膳要家厨添一道鸡菜,要求鸡形完好,鸡肉酥嫩,鸡味鲜香.菜单子送到厨房,几位厨师面面相觑,他们深 Gourd chicken is the traditional Ming Lai in Xi’an, which combines crisp chicken with crisp Sichuan chicken, Cantonese Dongjiang salt baked chicken “color”, Guangxi Wuzhou paper wrapped chicken “fresh”, can be described as a set of four chicken flavor color flavor In addition to its shape as a treasure gourd, so called gourd chicken .Assume Chang’an first flavor .Tang Xuanzong era has a father by the courtesy of the court ceremony, officials bureaucratic bureaucratic high, named Wei Xun. Especially the United States delicacies, its private kitchen, not the palace room.According to legend, Wei 陟 life like to eat chicken, old age due to bad teeth, has been difficult to enjoy the past when the dishes.One day after the morning, he suddenly Whim, that housekeeper ordered the order of the kitchen, lunch to the kitchen to add a chicken, chicken shape requirements intact, crisp chicken, chicken flavor delicious menu sent to the kitchen, several chefs looked at each other, they are deep