What are the chef’s signature dishes?

The chef’s signature dishes are:

1. Chicken with peppers

Chicken with peppers is a popular dish in Mianyang in recent years. It is said that Local chefs introduced the method from Yunnan and improved it. It is both a cold dish and a hot dish, because the cooked chicken is first cut into pieces, and then seasoned with seasonings, including a large amount of minced pepper, minced garlic, cooked sesame seeds and chopped green onion. Finally, pour in hot chili oil to stir the aroma.

2. Sweet and Sour Hot Nest Chicken

There are many versions of the recipe of hot nest chicken, and this is an improved version of Sichuan Style Liangshan Chicken "Hot Nest Chicken". The improvement is not only reflected in the addition of some seasoning ingredients, but also in the taste of the finished dish - the ginger aroma is sweet and sour.

3. Spicy fish maw

Basha fish maw has the characteristics of crispy, refreshing and tender taste. It can be used for stewing, stir-frying, braised, hot pot and dry cooking. pot. Here, it is first put into a pot and boiled in water, and then stir-fried with chopped rice crackers, diced onions and seasonings to make a spicy dish.

4. Wooden Barrel Bighead Fish

Wooden Barrel Fish is a type of stone-cooked dish - deep-fried hot pebbles are taken into a special wooden barrel and served. In front of the guests, spread the fish fillets that have been seasoned and starched on the cobblestones, then pour the half soup cooked with fish heads and fish bones into the wooden barrel, and cover the wooden barrel when the soup boils until the fish is cooked. When the slices are cooked, they can be uncovered and eaten.