Take stock of Chengdu cuisine, different oral experience, which Chengdu cuisine have you eaten?

Ji Bo, as a famous traditional snack in Sichuan, has been circulating for hundreds of years since the Qing Dynasty. It has the characteristics of crispy skin and tender meat, spicy and delicious, and moderate sweetness and saltiness. It is very convenient to eat, and there are many flavors to choose from. Can be used as a casual taste with special chicken soup rice, or as a dinner. Pot chicken is now a typical representative of Chengdu snacks, with two kinds of pot bottoms: red oil and rattan pepper. However, Ji Bo's earliest birthplace was Leshan, Sichuan. It has been circulated for hundreds of years since the Qing Dynasty, and now it has become a common street snack in Chengdu.

Humber chicken, roughly understood as a chicken in a bowl. However, there has been a lot of debate about whether there is chicken in the charity chicken. Finally, I got a relatively reliable answer. At first, there were chicken nuggets, but over time, they were people's favorite side dishes, so they were more vegetarian dishes. The earliest "bowl bowl" refers to the red and yellow porcelain dragon pattern crock. But now the most common porcelain is yellow-brown and blue-and-white porcelain, and some are directly put in stainless steel pots, of course, in order to put more food.

The red oil of Busch Chicken is bright red, and it tastes delicious and spicy. After the dishes are cooked, processed and cooled, soak them, wait for the food to absorb the essence of the soup, and then sprinkle with white and full sesame seeds, which makes people drool. Of course, the red oil of giving chicken is also well-known. Chicken soup has been cooked for a long time, and each store has its own unique secret recipe, which makes these delicious.

Yuanyang Hot Pot Yuanyang Hot Pot is an innovative hot pot in Sichuan, which is made up of the red soup pot of traditional hairy belly hot pot and the clear soup pot of banquet chrysanthemum hot pot. This product was originally named "Double Flavor Hot Pot". The dishes that Chongqing team participated in 1983 First National Cooking Competition were named and designed by Yan Wenjun and made by Chen Zhigang, a senior chef. This hot pot is divided into two halves with copper sheets, creating the image of a pool. Put clear soup marinade and red soup marinade at the same time, and the hot ingredients in the pot can be arbitrary.

Mapo Tofu Mapo Tofu, one of the traditional famous dishes in Sichuan Province, belongs to Sichuan cuisine. The main raw materials are food and tofu, and the main materials are tofu, minced beef (pork is also acceptable), pepper and pepper. Hemp comes from pepper and spicy comes from pepper. This dish highlights the "spicy" characteristics of Sichuan cuisine. Its taste is unique and smooth. Nowadays, Mapo tofu has crossed the ocean and settled in the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries, and has jumped from a simple dish to an elegant one, becoming an international famous dish.

Speaking of this snack, I found it when I went out for a walk in summer. When Chengdu people relieve summer heat, there will definitely be an appetizer, that is, spicy rabbit head. At first, the spicy rabbit head came from a mala Tang restaurant in Shuangliu. Nowadays, "Shuangliu Mother Rabbit Head" is not only the favorite of Chengdu customers, but also one of the representatives of Chengdu food culture. The spicy rabbit head with delicate meat and authentic taste is really "very comfortable" with a glass of cold beer!