Compiled by Chuai Zhiguo Fushan Roasted Chicken is also known as Fushan Roasted Chicken. In the past, there was a saying in the catering industry of Qilu that "there is Dezhou Braised Chicken in the west and Fushan Roasted Chicken in the east", which shows its extraordinary reputation. Fushan Roasted Chicken is one of the important dishes of Jiaodong-style Shandong cuisine, with a history of more than 400 years. Its main ingredients are selected from 4-5 month old roosters born and raised locally that year, which are fried and steamed after fine initial processing. Because of its small size and the chicks of that year, it is also called Roasted Chicken. According to legend, Fushan Roasted Chicken was developed by the imperial chef of Fushan during the Longqing period of the Ming Dynasty, and was deeply favored by the inner palace royal family. In the late Qing Dynasty, a Fushan imperial chef passed on the technology and recipe of roasted chicken to his relative Shi Sibin from Shijiazhuang, Fushan. Shi Sibin opened a box shop "Jinhua Pavilion" outside Donghuamen in Beijing. The Fushan Roasted Chicken he roasted was famous for its tender meat, crisp bones, pure fragrance, and delicious and non-greasy taste, and was well-known in Beijing. In the 1920s and 1930s, Shi Sibin returned to his hometown from Beijing and opened "Bian Yi Fang" outside the west gate of Fushan City. He brought back the skills of making roast chicken and roast meat from Beijing's "Jinhua Pavilion" to his hometown, and since then, the skills have been widely spread. In the 1940s, Fushan chef Zhou Yuanfang opened "Shun He Lou" in Qingdao, inheriting the traditional roast chicken craftsmanship and recipes. Fushan roast chicken is deeply appreciated by people from all walks of life for its delicious taste, bright color, and ability to maintain its quality for a long time. It has been introduced to cities such as Beijing, Tianjin, Shanghai and Dalian. The preparation of Fushan roasted chicken is relatively complicated. First, marinate the whole white-striped chicken with ginger slices, scallions, refined salt, and crushed star anise for 3 hours, then wipe off the water; then pass the chicken wings through the chicken's mouth and extend them out, and pin them back to form, and cross the two chicken legs and stuff them into the chicken's belly; then evenly spread a layer of maltose on the chicken, fry it in 80% hot oil until it turns red, then take it out, put it in a pot, add water, seasoning packet, refined salt, soy sauce, etc., boil it over high heat, skim off the boiling foam, and then simmer it over low heat until the chicken is cooked. Now Fushan's roast chicken shops follow the old craftsmanship, and the roasted chicken has a pure flavor and has become a long-lasting traditional delicacy. Every year, Fushan roasted chicken is produced in large quantities and has become a delicacy on every family's table.