Bangbangji is a special dish of Han nationality. It is a cold dish in Sichuan cuisine. The main ingredient is chicken, and its taste type belongs to "strange taste". It has all the flavors of hemp, spicy, sour, sweet, fresh, salty and fragrant.
It breaks through the bottleneck of traditional snacks, adapts to the new catering mode of modern lifestyle, and has the characteristics of unique taste, novel product mix and brand operation. It contains a series of classic dishes of cooked food in central Sichuan, which combines various cooking techniques such as marinating, mixing and soaking, and has a series of special flavors such as spicy, spiced, pickled pepper, rattan pepper, spicy, salty and sauced, and is a typical representative of cooked food in Chengdu.
Pot-stewed dishes are the general name of cold dishes in cookery, and are well-known home-cooked dishes in various regions.
Pot-stewed vegetables * * * are divided into 9 series, including red halogen series, baked salt series, spicy series, pickled pepper series, roast duck series, sauce-flavored series, spiced series, seafood series and cold salad series. After curing, airing, stewing or marinating, knife processing and simple packaging, it can be eaten. It is characterized by dry fragrance, crispness, crispness, smoothness, no soup, non-greasy, bright color, convenient eating and carrying, and is very popular among people.
China pot-stewed dishes have a long history, a wide variety and different flavors, and have been constantly surpassing and developing in its unique form. They have great influence in Cantonese cuisine, Hunan cuisine, Anhui cuisine and Sichuan cuisine, and they can be found everywhere in cities and villages, restaurants and streets.