各个地方都有鸡菜,大多以红卤、红烧,腌腊、切块炒制,唯有绍兴这个春秋越国的古都,却以清汤炖制见长,红卤、红烧、炒制,对鸡本身的要求不高,因为是加多种调料烹制,只要精工细作,味道自然会好,但清炖就不同了,虽放火腿、笋片等料作,但无浓油、浓酱点缀,清水出芙蓉,全靠鸡肉本身的 Chicken everywhere in all places, most of the red brine, braised, cured, diced frying system, only the ancient capital of Shaoxing this Spring and Autumn Vietnam, but the chief of the soup stew, red brine, braised, fried system, the chicken itself As long as the Seiko secret agents, the taste will naturally be good, but the stew is different, although put ham, bamboo shoots and other materials for the preparation, but no thick oil, thick sauce embellishment, clear water out Hibiscus, thanks to chicken itself