What dishes does Busch Chicken have?

0 1 Common dishes in Ji Bo: chicken feet, chicken tips, quail eggs, county liver, duck intestines, pigskin, beef, yellow throat, tripe, beef, pig whip, squid, crispy sausage, chicken heart, etc. There are more kinds of materials than meat dishes, such as kelp, broccoli, Pleurotus ostreatus, Flammulina velutipes, lotus root slices, lettuce leaves, bamboo shoots, dried bean curd, potatoes, fungus, vegetarian beef omasum and so on.

Ji Bo is a famous traditional snack in Sichuan, which belongs to Sichuan cuisine. It has a history of hundreds of years since the Qing Dynasty. It is made by mixing boneless chicken slices with spicy seasonings and various seasonings in a pottery bowl. It has the characteristics of crispy skin and tender meat, spicy and delicious, and moderate sweetness and saltiness. Common dishes of Bobo chicken: chicken feet, chicken tips, quail eggs, county liver, duck intestines, pigskin, beef, yellow throat, tripe, beef, pig whip, squid, crispy sausage, chicken heart, etc. There are more kinds of materials than meat dishes, such as kelp, broccoli, Pleurotus ostreatus, Flammulina velutipes, lotus root slices, lettuce leaves, bamboo shoots, dried bean curd, potatoes, fungus, vegetarian beef omasum and so on.

Hongbo chicken is convenient to eat and has a variety of flavors to choose from. Can be enjoyed with special chicken soup and rice, or eaten as a meal. Cook the meat well, but don't spoil it. Medium rare will do. Then dry it in the sun, cut it into pieces and string it with bamboo sticks. Sliced meat is sliced meat, internal organs are internal organs, chicken legs are chicken legs, and wings are wings. Put it in the rattan pepper oil soup, scoop it up and hold it to your mouth, and the oil will drip out.

The more famous ones are: Bokten Gioboji and Xiangxiang Ji Bo; As soon as I heard its name, I felt very novel. Bowls? It's actually a crock. Red and yellow porcelain dragons are painted outside the pot, and spicy spices are filled in the pot. Dishes are cooked in strings after being added to special bamboo books, and all kinds of flavors are soaked in the air. When eating, they are self-sufficient, which not only adds a long taste, but also adds interest.