Sichuan and Chongqing rotten casserole is a traditional Sichuan and Chongqing specialty that is cooked in a pot. Its unique cooking method and taste stand out among many delicacies.

The pot of rotten casserole is made of high-quality woks. There are dozens of materials in the pot, and it is paired with specific sauces. Coupled with the stove that cooks hot rockets, the ingredients are more delicious, the soup is rich, and the food tastes better.

Better.

Moreover, the types of ingredients in rotten casserole are also very rich, from meat, vegetables to seafood, everything is rich in nutrients.

The traditional characteristics of Sichuan and Chongqing rotten casserole lie not only in its cooking method and the diversity of ingredients.

The authentic rotten casserole also has a hot pot base, which is "pepper oil".

Zanthoxylum bungeanum oil is refined from western Sichuan Plateau chili and Zanthoxylum bungeanum as the main raw materials, supplemented by various seasonings such as ginger, garlic, and oil.

It has a spicy and refreshing taste that makes people want to take more bites.

Moreover, Zanthoxylum bungeanum oil also has the effect of repelling cold and detoxifying, which can not only obtain delicious taste, but also play a role in health care.

Sichuan and Chongqing rotten casserole is a traditional Sichuan and Chongqing specialty delicacy, with different local characteristics and different production methods.

However, no matter what kind of crappy casserole it is, it tastes delicious and is perfect for sharing with friends and family.

Nowadays, more and more young people are keen on tasting Sichuan and Chongqing rotten casserole. This also reflects that rotten casserole is not only a traditional food, but also a food culture that combines tradition and modernity. It has been preserved and passed down to this day.

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