馬豫興桶子雞是開封歷史上獨具一格的回族食品，久負盛名。據考，在北宋時期就有一家灑樓擅長烹制桶子雞，后隨宋室南遷，遂在南京開業，歷數百年而不衰。清咸豐五年（1955年），桶子雞創始人的后裔馬有仁，重返故里開封，并帶回一桶"陳年老湯"隨在開封辦起馬豫興桶子雞店。
      
    馬豫興桶子雞的制作十分講究，原料采用三年以下，肉胰飽滿，胸脯掛油、形體園美的優等肥嫩活母雞。宰燙褪毛，配以五味佐料，用文火煨制而成。使蒸熟的桶子雞，不迸口、不破皮、體形完美、色澤誘人、猶如生態。其味荷香撲鼻，食之咸香質脆，肥而不膩，愈嚼愈香、回味綿長。
      
    馬豫興桶子雞自1982年以來年年奪魁地984年在商業部舉辦的評比中，又以總分第一獲部級優質產品稱號，奪得了"三邊冠"，最近，商業部又撥款50萬元，以擴大馬豫興桶子雞產量，還通過貸款等渠道籌集資金，以建成具有一定規模和機械化能力的加工廠，每年可望生產桶子雞百萬余只。

 

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.