有着300百年历史的德州扒鸡,鸡形完整,色泽金黄,略透微红,清香四溢,肉质白嫩,呈细丝状。放在嘴里,口感细腻润滑,还未咀嚼,似乎已经融化,满口生香,却香而不腻。再细细咀嚼,香味慢慢从口中扩散,从淡香到浓香,直抵肺腑,轻轻用筷子一碰就肉骨脱离,就连骨头吃起来都有些酥软,所以德州扒鸡又名五香脱骨鸡。 With a history of 300 years of Texas braised chicken, chicken-shaped integrity, golden color, slightly reddish, fragrant, tender white, was filamentous. On the mouth, smooth and delicate taste, not chewing, it seems to have melted, smelly, but fragrant but not greasy. Then fine chewing, the smell slowly spread from the mouth, from light to fragrant incense, arrived at the heart, gently with chopsticks touched the meat off, and even the bones eat some soft, so the Texas braised chicken aka spiced off Bone chicken.