"Chicken bean curd brain" is a traditional Sichuan dish with chicken and ham as raw materials, which has a history of 100 years. This dish is the specialty of Sichuan cuisine. It is quite distinctive and is one of the representative dishes of light and mellow Sichuan cuisine.

"Chicken bean curd brain" pays attention to "eating chicken without eating chicken" and "eating meat without eating meat", and makes meat into a vegetarian shape, which is what people call "supporting meat with meat". And chicken tofu pudding is a representative dish of vegetarian food. In 1909, the "Overview of Chengdu" and "Excerpts of Four Seasons' Recipes" in the late Qing Dynasty were recorded.