老饕聊中國民國上海貴妃雞

The imperial concubine chicken of Shanghai in the republic of China

 

     貴妃雞創自上世紀初中國上海，由名廚顏承麟創制。貴妃雞是用雞翅烹製，加入了葡萄酒，風味獨特。雞翅代表“飛”，紅酒在當時的中國上海屬於進口酒類，價格較貴，大家稱這道菜為“貴飛雞”。在當時的上海正在熱播國劇《貴妃醉酒》，受到各界的喜愛，聯想在一起，就把這道菜叫成了“貴妃雞”。

The imperial concubine chicken was created in Shanghai, China at the beginning of last century by famous chef Yan Chenglin. The dish is cooked with chicken wings and added with the wine. The flavor is unique. Chicken wings stand for "fly". Red wine was an imported wine in Shanghai, China at that time, and the price was relatively expensive. People called this dish "expensive flying chicken". At that time, the popular Chinese drama The Drunken Concubine was being broadcaSt in Shanghai, which was loved by all walks of life. People associate them together and call the dish "the imperial concubine chicken ".