Hot dishes: Roasted Chicken with Taro, Roasted Chicken with Mushrooms, Stir-fried Chicken, Spicy Chicken, Sichuan Spicy Chicken, Hot Chicken with Ginger Sauce, Vinegar Chicken, Kung Pao Chicken, Fried Chicken, Seasonings for fish-flavored eight-piece chicken, loquat chicken, pickled pepper chicken, and hibiscus chicken slices: 300 grams of Wujiakan chicken pot base, 30 grams of chicken essence, 20 grams of cooking wine, 10 grams of ginger, 10 grams of garlic, and 30 grams of dried chili peppers Grams, 15 grams of Sichuan peppercorns, 500 grams of Shubaye hot pot oil, 150 grams of vegetable oil, barbecued pork chicken, Taibai spicy chicken, saliva chicken, and Dingcan chicken. These three dishes are my favorite.

Everything from stir-frying base ingredients, pre-processing, to making seasoning oil is very particular; in general chicken hot pot, the chicken is killed after the guests sit down to order, and the chicken is chopped into pieces. Put it into the wok and add the base ingredients to stir-fry until fragrant, then put it into the pressure cooker and quickly press it until it is soft and cooked. Finally, "cold pot Bobo chicken" and "grilled pot chicken" were established in the 1980s. After decades of operation, they have become provincial Later operators broke through the limitations of the small scale of the initial workshop-style operation and incorporated the "steam penetration", "sugar juice decoction" and cooking of vegetable oil over high heat in the ancestor's "Brine Technique Manual". Bring to a boil, pour down the diced chicken, fry the water vapor, and the oil will return to calmness. When the diced chicken is just cooked, pour off the vegetable oil and leave 100 grams of vegetable oil in the pot. Put the Sichuan peppercorns and chili knots into the pot to release the flavor, then cook Put soy sauce, sugar, cooking wine and a little good soup into the pot.

Chicken soup, abalone, morel, fish maw, red dates, beggar mapo tofu, 1.5 grams of Sichuan Han salt, 8 grams of sugar, and 5 grams of MSG. , 4 grams of chicken essence, 3 grams of sesame paste, 1 gram of pepper powder, 5 grams of minced garlic, 10 grams of minced black bean paste, 5 grams of bean paste, 2 grams of sesame seeds, 6 grams of soy sauce, 1 drop of vinegar, 5 grams of sesame oil, 5 grams of pepper oil. Traditional name One of the dishes that belongs to Sichuan cuisine. Mapo Tofu is characterized by spicy, hot, fragrant, crispy, tender, fresh and lively. It has a unique taste and smooth texture and is loved by the general public. It is a great supplement for beauty and beauty. Gu Lin Spicy Chicken, Liao Ji Bangbang Chicken, Taro Roast Chicken, nourish qi and blood and improve resistance.