It's the sauce that matters
By An Baijie and Xiang Mingchao in Huaxian, Henan | China Daily | Updated: 2012-06-22 07:59
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Zhang Cunyou's roast chicken comes with a bit of history, more than 300 years in fact. Daokou roast chicken has a bright-yellow color, crispy meat, and a modestly delicious taste. Xiang Mingchao / China Daily |
Zhang Cunyou does not seem like a run-of-the-mill Chinese roast chicken chefs. Zhang's roast chicken comes with a bit of history, more than 300 years in fact. That's how long the recipe for his special chicken sauce has been around.
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