Common dishes of Bobo chicken: chicken feet, chicken tips, quail eggs, county liver, duck intestines, pigskin, beef, yellow throat, hairy belly, beef, pig whip, squid, crispy sausage, chicken heart, etc. There are more kinds of materials than meat dishes, such as kelp, broccoli, Pleurotus ostreatus, Flammulina velutipes, lotus root slices, lettuce leaves, bamboo shoots, dried beancurd, potatoes, fungus, vegetarian beef omasum and so on.

Ji Bo is a famous traditional snack in Sichuan, which belongs to Sichuan cuisine. It has a history of hundreds of years since the Qing Dynasty. It is made by mixing boneless chicken slices with spicy seasonings and various seasonings in a pottery bowl. It has the characteristics of crispy skin and tender meat, spicy and delicious, and moderate sweetness and saltiness.

Extended data:

Hongbo chicken is convenient to eat and has a variety of flavors to choose from. It can be eaten with special chicken soup and rice, or as a meal. The chicken can still be seen. The meat should be cooked well, but not badly. Just cook for eight minutes. Then dry it, cut it into pieces and string it with bamboo sticks. Sliced meat is sliced meat, internal organs are internal organs, chicken legs are chicken legs, and wings are wings. Put it in the rattan pepper oil soup, scoop it up, and then hold it to your mouth, and the oil will drip down. Bowls filled with chicken can also be watched. Blue and white bowls are top-notch. Pink meat, green soup, blue-green bowl. Put the boards of camphor tree and osmanthus tree together and tie them tightly with bamboo holes outside, just like a footbath.