马豫兴桶子鸡是开封历史上独具一格的回族食品，久负盛名。据考，在北宋时期就有一家洒楼擅长烹制桶子鸡，后随宋室南迁，遂在南京开业，历数百年而不衰。清咸丰五年（1955年），桶子鸡创始人的后裔马有仁，重返故里开封，并带回一桶"陈年老汤"随在开封办起马豫兴桶子鸡店。
      
    马豫兴桶子鸡的制作十分讲究，原料采用三年以下，肉胰饱满，胸脯挂油、形体园美的优等肥嫩活母鸡。宰烫褪毛，配以五味佐料，用文火煨制而成。使蒸熟的桶子鸡，不迸口、不破皮、体形完美、色泽诱人、犹如生态。其味荷香扑鼻，食之咸香质脆，肥而不腻，愈嚼愈香、回味绵长。
      
    马豫兴桶子鸡自1982年以来年年夺魁地984年在商业部举办的评比中，又以总分第一获部级优质产品称号，夺得了"三边冠"，最近，商业部又拨款50万元，以扩大马豫兴桶子鸡产量，还通过贷款等渠道筹集资金，以建成具有一定规模和机械化能力的加工厂，每年可望生产桶子鸡百万余只。

 

Ma Yu-Hsing Barrel Kaifeng

    Ma Yu-Hsing Barrel Kaifeng in Kaifeng City, the chicken is a special kind of Hui food, which enjoys a very good and historical reputation. According to the document, there was a restaurant, which was very good at cooking this chicken in as early as Northern Song Dynasty, was moved to the south with the royal family and ran continuously in Nanjing City, where it had a good development and never died from then on. In Xianfeng’s fifth year of Qing Dynasty, the progeny of the founder of this chicken, Ma Youren, returned to his hometown Kaifeng with a barrel of original soup. He established the first restaurant of Ma Yu-Hsing Barrel Kaifeng, which has a very quick and good development from then on.   
      
    This chicken has an especial way to cook. The material we choose must be the chickens of less than 3-year-old, which should be sure to be fat and have a good meat quality. Combine with five traditional kind of condiment and cook it with light fire slowly for a long time, so that the chicken will has a nice face and tasty and refreshing taste.
      
    Ma Yu-Hsing Barrel Kaifeng earned the No.1 rank in the competition which was held by the Department of Commerce in 1982 and also had the name of High Quality Product. Recently, the Department of Commerce appropriates a fund of ￥500,000 to help it raise its yield. Besides, it also helps raise funds in various ways to establish an advanced mill to make sure its products quantity.