Bobo Chicken

As a traditional snack in Sichuan, it has a history of hundreds of years since the Qing Dynasty. It has crispy skin and tender meat, is spicy and fragrant, and has a moderate sweetness and saltiness. It is convenient to eat and has a variety of flavors to choose from. It can be enjoyed casually with the special chicken soup rice, or it can be a complete meal. Bo Chicken is now a typical representative of Chengdu snacks, with two pot bases: red oil and rattan pepper. However, the earliest birthplace of Bobo Chicken is Leshan in Sichuan. It has a history of hundreds of years since the Qing Dynasty. Now this delicacy has become a common street snack in Chengdu.

Bobo Chicken, roughly understood as the chicken in Bobo. However, the question of whether there is chicken in Bobo Chicken has been debated many times. Finally, we got a relatively reliable answer. At first, Bobo Chicken had chicken nuggets, but over time, people liked the side dishes more, so Bobo Chicken contained more vegetarian dishes. The earliest "Bo Bo" refers to an earthen jar with red and yellow porcelain dragon patterns. However, what we see most nowadays are yellow-brown, blue and white porcelain, some of which are directly served in stainless steel basins, of course, in order to be able to hold more food.

The red oil of Bobo Chicken is bright red, and the taste is delicious and spicy. After the dishes are cooked and processed, let them cool and then soak in them. Wait for the food to absorb the essence of the soup, and then sprinkle with white and plump sesame seeds. Look. Just going up there makes people drool. Of course, the red oil of Bobo Chicken also has a great origin. The chicken soup has been simmered for a long time, and each store adds its own unique secret recipe to create the delicious flavor it has now. Yuanyang Hotpot

Yuanyang Hotpot is an innovative Sichuan hotpot that combines the red soup stew of the traditional Maodu Hotpot and the clear soup stew of the Banquet Chrysanthemum Hotpot. The original name of this product is "Double Flavor Hot Pot". It was a dish for the Chongqing team to participate in the first national cooking competition in 1983. It was named and designed by Yan Wenjun and produced by super chef Chen Zhigang. This kind of hot pot is divided into two halves with copper sheets to form a Tai Chi pattern. On one side is the clear soup and on the other side is the red soup. Mapo Tofu

Mapo Tofu is one of the traditional famous dishes in Sichuan Province and belongs to Sichuan cuisine. The main raw materials are ingredients and tofu. The main ingredients include tofu, minced beef (pork can also be used), chili and Sichuan peppercorns. The numbness comes from Sichuan peppercorns and the spiciness comes from chili peppers. This dish highlights the "spicy" characteristics of Sichuan cuisine. It has a unique taste and a smooth mouthfeel. Nowadays, Mapo Tofu has traveled far across the ocean and settled in the United States, Canada, the United Kingdom, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries. It has leapt from being a home-cooked side dish to the elegant hall and has become an international famous dish. Spicy Rabbit Head

Speaking of this snack, I discovered it when I went out for a walk in the summer. When people in Chengdu relieve themselves from the summer heat, they will definitely have the same dish with wine, which is Spicy Rabbit Head. At the beginning, spicy The rabbit head comes from a spicy hotpot restaurant in Shuangliu.

Nowadays, "Shuangliu Lao Ma Rabbit Head" is not only a delicacy favored by Chengdu customers, but has also become one of the representatives of Chengdu's food culture. The spicy rabbit head with delicate meat and authentic taste, paired with a glass of ice beer, is really " "It's very comfortable!"