1, rub pepper chicken

Rubbing pepper chicken is a popular dish in Mianyang in recent years. It is said that it was improved after being introduced from Yunnan by local chefs. It is not only a cold dish, but also a hot dish, because it first cuts the cooked chicken into pieces, then adds auxiliary materials to the cold salad, including sprinkling a lot of minced pepper, minced garlic, cooked sesame seeds and chopped green onion, and finally pours Chili oil to stir-fry the flavor.

2, sweet and sour spicy nest chicken

There are many versions of hot nest chicken, and the improvement of this improved version of Sichuan Liangshan chicken is not only reflected in adding some seasonings, but also in the taste of the finished dish-the taste of ginger is sour and sweet.

3. Spicy fish maw

Basha fish belly has the characteristics of crisp, refreshing and tender, which can be used for stewing, frying and stewing, as well as scalding hot pot and making dry pot. Here, it is first blanched in a pot, and then fried with crispy rice, minced onion and seasoning to make a spicy dish.

4. Barrel bighead carp

Wooden bucket fish is a kind of stone pot dish-fish out the pebbles that have been fried until they are hot and put them in a special wooden bucket. After serving, spread the fillets on the pebbles in front of the guests, then pour the half-soup cooked with fish heads and bones into the wooden bucket, and cover the wooden bucket when the soup boils until the fillets are stuffy.