Baishiyi salted duck is a famous specialty of Chongqing. It is named after it is produced in Baishiyi Town, Jiulongpo District, Chongqing. It is a traditional poultry pickled food in my country. It has a long history and is famous for its excellent color, aroma, taste and shape. It is world-famous and won the title of "Chinese Time-honored Brand" in 2010.

Baishiyi Salted Duck is shaped like a cattail leaf, golden in color, fragrant and delicious, with an endless aftertaste.

There are many ways to eat it, including steaming, boiling and stir-frying, all of which are delicious.

Baishiyi Salted Duck has strict selection of ingredients, fine production and unique formula.

This kind of salted duck is made from about two and a half kilograms of fat ducks produced that year. After being slaughtered, stripped, gutted, and exposed to moisture, it is then made with more than ten kinds of salt, pepper, pepper, star anise, sugar, and spikenard.

The seasoning is repeatedly pickled, 18 to 20 hours in summer and 35 to 40 hours in winter; wipe off the dirt from the pickled duck, spread it with bamboo slices, and air-dry it for 3 to 4 hours in summer and 8 to 10 hours in winter.

hours; then, ignite the chaff and bake it for 40 to 50 minutes, then apply sesame oil on the outside and package it.

Since this kind of salted duck is half-cooked, it is not suitable to be stored for a long time. It can be stored for half a month to a month in winter; it can only be stored for about two days in dog days.

Spicy escargot is an anomaly among Jianghu dishes. It is a Jianghu dish that was consciously invented. The time, place, and characters are definite and clear: In 1995, Yan Qi founded "Taoranju" and led the chef to invent spicy escargot.

There is no tradition of cooking snails in Chongqing cuisine, and the raw material, apple snails, is also a new species.

The cooking methods are based on the strengths of many families and have been developed through repeated trials.

The head of the restaurant is not a chef, but designs and directs a Jianghu dish from the perspective of a diner.

Spicy snails did not retreat because of their origins in the world. After being invented, perfected, and refined, they became a real fruit.

Baishiyi Taoranju became famous after it launched spicy escargots. Not only did it stop the cars going to and from Chengdu, but it also attracted an endless stream of diners who drove here specially.

When Tao Ranju entered Chongqing, a large number of fans rushed to tell each other.

Chongqing people are clumsy when eating snails. Tao Ranju invented the classic way of eating snails with three bamboo skewers: hold the snails between two bamboo skewers, insert the third bamboo skewer into the snail meat, and pull it out gently, which is convenient and easy to learn.

Let Chongqing become more elegant.

To make spicy field snails, first stir-fry the dried chili peppers with mature oil until brown, add peppercorns, ginger, garlic, and watercress (chopped) and stir-fry until fragrant. Pour in the field snails, add MSG, cooking wine, refined salt, white sugar, and soy sauce and stir over high heat.

Stir-fry until the snails are fragrant. Remove from the pan and sprinkle with sesame seeds and chopped green onion. Serve.