Traditional Chinese Imperial Court Dinner Lao Tang Roast: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Imperial Court Dinner Lao Tang Roast. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2198 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Imperial Court Dinner "Lao Tang Roast Chicken"According to research by Zhu Jiajin, an expert on Qing history at the Palace Museum, in the late Ming and early Qing dynasties, a kind of roast chicken with crystal clear color, mellow aroma and unique flavor was selected as the imperial meal in Beijing. The imperial chef named the dish after the owner of the roast chicken, the Tang family, and called it "Lao Tang Roast Chicken".Tang Guoxing, the ninth generation successor of "Lao Tang Roast Chicken", revived his ancestral business in Dandong in recent years. Soon he was hired by Beijing Zhonghua New Technology Company to perform his unique skills again, which was well received both at home and abroad. In 1985, Chengxi Oil Plant in Xiushan County, Sichuan Province reached a technology transfer agreement with China New Technology Corporation while attending a new achievements exhibition in Beijing. Tang Guoxing and his wife personally took Lao Tang to Xiushan County to teach their skills. At the end of 1985, the first batch of products was launched on the market. After tasting by relevant departments, it was unanimously recognized that "Lao Tang Roast Chicken" is beautiful in shape, superior in color, aroma and taste, and worthy of being a famous traditional dish. …
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