地(di)(di)(di)鍋(guo)(guo)雞是一道傳統名菜(cai)(cai)(cai),地(di)(di)(di)鍋(guo)(guo)菜(cai)(cai)(cai)起源于(yu)蘇(su)北和魯南交界處的(de)(de)微(wei)山湖地(di)(di)(di)區(徐(xu)州(zhou)地(di)(di)(di)區)。以前,在微(wei)山湖上作息的(de)(de)漁民,因船(chuan)上條件所限,往往取(qu)一小泥爐,爐上坐一口(kou)鐵鍋(guo)(guo),下面(mian)支幾(ji)塊干(gan)柴(chai)生火,然后按家常的(de)(de)做法煮上一鍋(guo)(guo)菜(cai)(cai)(cai),鍋(guo)(guo)邊還要貼滿面(mian)餅(bing)(bing),于(yu)是便產生了這種飯菜(cai)(cai)(cai)合(he)一的(de)(de)烹調(diao)方法。地(di)(di)(di)鍋(guo)(guo)菜(cai)(cai)(cai)的(de)(de)湯汁較少,口(kou)味(wei)鮮醇(chun),餅(bing)(bing)借(jie)菜(cai)(cai)(cai)味(wei),菜(cai)(cai)(cai)借(jie)餅(bing)(bing)香(xiang),具(ju)有(you)軟滑與干(gan)香(xiang)并存的(de)(de)特點(dian)。如今,有(you)廚師將傳統地(di)(di)(di)鍋(guo)(guo)菜(cai)(cai)(cai)的(de)(de)制(zhi)法加以改良(liang),從而推出了地(di)(di)(di)鍋(guo)(guo)雞、地(di)(di)(di)鍋(guo)(guo)魚、地(di)(di)(di)鍋(guo)(guo)牛肉(rou)、地(di)(di)(di)鍋(guo)(guo)三鮮、地(di)(di)(di)鍋(guo)(guo)豆腐、地(di)(di)(di)鍋(guo)(guo)龍蝦等地(di)(di)(di)鍋(guo)(guo)佳(jia)肴。
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