? Chicken bean curd brain, Chengdu cuisine, is a light and mellow representative classic dish in Sichuan cuisine. It is named after processing chicken into bean curd brain, and it has the saying that "you can't see the chicken after eating it" and "you can't eat it with meat". This dish has a history of 100 years, and it was recorded in the Four Seasons Menu Excerpt and Chengdu Overview in the late Qing Dynasty. Now it has become a state banquet with high popularity and influence in Sichuan cuisine.

Core component

? 1. Chicken breast, ham, cabbage, clear soup

? 2. Taste type: Wei umami flavor type

? 3. Flavor characteristics: the soup is white, salty and delicious, and the texture is fresh and tender.

manufacturing process

? 1. Chicken breast is processed into paste, and ginger onion water, egg white, salt, cooking wine, pepper and water starch are added and stirred into chicken slurry.

? 2. Add clear soup to the pot and bring to a boil. Pour in the chicken paste, simmer until it looks like tofu pudding, scoop into the soup bowl, pour in the clear soup, and let the cooked vegetables and ham powder serve.