About 12 years ago, a small roadside store in Sanbaitei, Gele Mountain, Chongqing, launched the spicy chicken. This dish is particularly careful with the materials, the main material must be selected from domesticated soil boy rooster killed now cooking, in order to maintain the tenderness of the fat, auxiliary materials, non-Chuan production of high-grade chili pepper, Chuan production Maowen red robe pepper do not use, so that the dishes cooked, the aroma is overflowing, tantalizing appetite, spicy and crispy, fresh and tender dregs. Don't look easy to say, but do it is a test of the chef's skills, especially on the grasp of the fire, the best spicy chicken must be brightly colored, and chili mirrored, can not be blackened, the chicken must be crisp in the mouth, with dried chili oil fragrance, sweet and salty to taste. The fire is very difficult to master, it can be said that "more than one point is scorched, less than one point is not cooked".