風味制作方法
紙包(bao)雞(ji)在制(zhi)作技(ji)藝上,為了追求口味(wei)的(de)正宗與地道,精選(xuan)本(ben)土農家散養三黃(huang)雞(ji)為原料,切件后,配以(yi)老抽醬油(you)、姜(jiang)汁、八角、茴(hui)香(xiang)、陳皮、草果、紅谷米(mi)、古(gu)月粉等調(diao)味(wei)料及蔥白(bai)粒腌制(zhi),綴以(yi)少(shao)量白(bai)酒,以(yi)玉扣紙逐(zhu)件包(bao)裹(guo),再以(yi)花生油(you)入(ru)鍋(guo)浸炸(zha)而成。獨創的(de)隔紙浸炸(zha)烹飪(ren)法,鎖住了雞(ji)肉(rou)及調(diao)味(wei)料原有的(de)味(wei)道,所(suo)以(yi)能保(bao)持雞(ji)肉(rou)的(de)鮮(xian)嫩甘滑、醇厚(hou)不膩,色澤金黃(huang)、氣味(wei)芳香(xiang)。
名家文化定位
中(zhong)(zhong)國(guo)(guo)(guo)當(dang)代(dai)著(zhu)名(ming)國(guo)(guo)(guo)學家、文(wen)(wen)化(hua)學者肖健(jian)為(wei)(wei)紙(zhi)(zhi)(zhi)(zhi)(zhi)包(bao)(bao)(bao)(bao)雞(ji)(ji)(ji)(ji)(ji)(ji)作(zuo)(zuo)文(wen)(wen)化(hua)定(ding)(ding)位,權威認定(ding)(ding),紙(zhi)(zhi)(zhi)(zhi)(zhi)包(bao)(bao)(bao)(bao)雞(ji)(ji)(ji)(ji)(ji)(ji)是(shi)廣(guang)式鹵(lu)味(wei)的(de)(de)(de)(de)(de)(de)(de)代(dai)表作(zuo)(zuo),堪稱傳(chuan)統(tong)(tong)節慶(qing)的(de)(de)(de)(de)(de)(de)(de)第一(yi)道菜(cai)!俗(su)語有云(yun)“無雞(ji)(ji)(ji)(ji)(ji)(ji)不成宴”,在(zai)中(zhong)(zhong)國(guo)(guo)(guo),大(da)凡節慶(qing)、喜慶(qing)筵席,以(yi)雞(ji)(ji)(ji)(ji)(ji)(ji)肉作(zuo)(zuo)為(wei)(wei)主要菜(cai)肴是(shi)不可或缺的(de)(de)(de)(de)(de)(de)(de)。據肖健(jian)考證,紙(zhi)(zhi)(zhi)(zhi)(zhi)包(bao)(bao)(bao)(bao)雞(ji)(ji)(ji)(ji)(ji)(ji)作(zuo)(zuo)為(wei)(wei)宮(gong)廷貢(gong)品和日常主菜(cai)的(de)(de)(de)(de)(de)(de)(de)歷史(shi)(shi)至少(shao)已(yi)有2200年(nian)(nian),始(shi)創(chuang)于(yu)嶺南(nan)(nan)(nan)(nan)地區,據考證,在(zai)見證了嶺南(nan)(nan)(nan)(nan)地區文(wen)(wen)明史(shi)(shi)的(de)(de)(de)(de)(de)(de)(de)西(xi)漢(han)南(nan)(nan)(nan)(nan)越(yue)王墓中(zhong)(zhong),就發(fa)掘出許多類(lei)似(si)于(yu)紙(zhi)(zhi)(zhi)(zhi)(zhi)包(bao)(bao)(bao)(bao)雞(ji)(ji)(ji)(ji)(ji)(ji)的(de)(de)(de)(de)(de)(de)(de)雞(ji)(ji)(ji)(ji)(ji)(ji)骨頭和殘(can)紙(zhi)(zhi)(zhi)(zhi)(zhi)。相(xiang)傳(chuan),公(gong)元(yuan)前203年(nian)(nian),趙(zhao)(zhao)佗自號南(nan)(nan)(nan)(nan)越(yue)武帝,建立南(nan)(nan)(nan)(nan)越(yue)國(guo)(guo)(guo),定(ding)(ding)都番禺(yu)(今(jin)廣(guang)州),當(dang)時的(de)(de)(de)(de)(de)(de)(de)南(nan)(nan)(nan)(nan)越(yue)王宴就是(shi)以(yi)紙(zhi)(zhi)(zhi)(zhi)(zhi)包(bao)(bao)(bao)(bao)雞(ji)(ji)(ji)(ji)(ji)(ji)作(zuo)(zuo)為(wei)(wei)主菜(cai)的(de)(de)(de)(de)(de)(de)(de)。公(gong)元(yuan)前202年(nian)(nian),劉(liu)(liu)邦稱帝,史(shi)(shi)稱漢(han)高祖,建立西(xi)漢(han)王朝(chao),定(ding)(ding)都長安(今(jin)陜(shan)西(xi)西(xi)安)。及后,趙(zhao)(zhao)佗以(yi)紙(zhi)(zhi)(zhi)(zhi)(zhi)包(bao)(bao)(bao)(bao)雞(ji)(ji)(ji)(ji)(ji)(ji)作(zuo)(zuo)為(wei)(wei)貢(gong)品獻與(yu)劉(liu)(liu)邦,上表臣(chen)屬西(xi)漢(han),劉(liu)(liu)邦品嘗(chang)了紙(zhi)(zhi)(zhi)(zhi)(zhi)包(bao)(bao)(bao)(bao)雞(ji)(ji)(ji)(ji)(ji)(ji)之后龍顏大(da)悅,詔(zhao)封趙(zhao)(zhao)佗為(wei)(wei)南(nan)(nan)(nan)(nan)越(yue)王,至此天下(xia)歸(gui)于(yu)大(da)一(yi)統(tong)(tong)。民(min)間流傳(chuan)著(zhu)賦(fu)作(zuo)(zuo)云(yun):“南(nan)(nan)(nan)(nan)粵稱臣(chen)兮,歸(gui)一(yi)統(tong)(tong);紙(zhi)(zhi)(zhi)(zhi)(zhi)包(bao)(bao)(bao)(bao)金雞(ji)(ji)(ji)(ji)(ji)(ji)兮,定(ding)(ding)乾(qian)坤。”紙(zhi)(zhi)(zhi)(zhi)(zhi)包(bao)(bao)(bao)(bao)雞(ji)(ji)(ji)(ji)(ji)(ji)遂(sui)成為(wei)(wei)南(nan)(nan)(nan)(nan)越(yue)國(guo)(guo)(guo)向西(xi)漢(han)王朝(chao)年(nian)(nian)年(nian)(nian)進(jin)貢(gong)、歲歲來(lai)朝(chao)的(de)(de)(de)(de)(de)(de)(de)貢(gong)品。民(min)國(guo)(guo)(guo)五年(nian)(nian)(公(gong)元(yuan)1916年(nian)(nian)),粵西(xi)樓(lou)在(zai)梧州創(chuang)立,聘請粵菜(cai)名(ming)廚官(guan)良坐鎮,以(yi)紙(zhi)(zhi)(zhi)(zhi)(zhi)包(bao)(bao)(bao)(bao)雞(ji)(ji)(ji)(ji)(ji)(ji)作(zuo)(zuo)為(wei)(wei)酒(jiu)(jiu)樓(lou)的(de)(de)(de)(de)(de)(de)(de)招牌菜(cai),酒(jiu)(jiu)樓(lou)從此名(ming)聲大(da)震、客似(si)云(yun)來(lai),粵西(xi)樓(lou)成為(wei)(wei)了嶺南(nan)(nan)(nan)(nan)飲食(shi)業中(zhong)(zhong)首(shou)屈一(yi)指的(de)(de)(de)(de)(de)(de)(de)“金漆(qi)招牌”,名(ming)揚海內外(wai),社會上流傳(chuan)著(zhu)“食(shi)在(zai)嶺南(nan)(nan)(nan)(nan),不能不嘗(chang)紙(zhi)(zhi)(zhi)(zhi)(zhi)包(bao)(bao)(bao)(bao)雞(ji)(ji)(ji)(ji)(ji)(ji)”的(de)(de)(de)(de)(de)(de)(de)說(shuo)法。1983年(nian)(nian),紙(zhi)(zhi)(zhi)(zhi)(zhi)包(bao)(bao)(bao)(bao)雞(ji)(ji)(ji)(ji)(ji)(ji)在(zai)北京(jing)人民(min)大(da)會堂舉辦(ban)的(de)(de)(de)(de)(de)(de)(de)全國(guo)(guo)(guo)烹飪(ren)美食(shi)大(da)賽中(zhong)(zhong)贏(ying)得美食(shi)界同行(xing)的(de)(de)(de)(de)(de)(de)(de)一(yi)致贊譽。2012年(nian)(nian),非物質文(wen)(wen)化(hua)遺產傳(chuan)承人林艷光創(chuang)立新(xin)粵西(xi)樓(lou),永保紙(zhi)(zhi)(zhi)(zhi)(zhi)包(bao)(bao)(bao)(bao)雞(ji)(ji)(ji)(ji)(ji)(ji)制作(zuo)(zuo)技藝不變(bian)。2016年(nian)(nian),“紙(zhi)(zhi)(zhi)(zhi)(zhi)包(bao)(bao)(bao)(bao)雞(ji)(ji)(ji)(ji)(ji)(ji)制作(zuo)(zuo)技藝”項(xiang)目入(ru)選廣(guang)西(xi)壯(zhuang)族自治(zhi)區非物質文(wen)(wen)化(hua)遺產名(ming)錄。