Ji Bo is a famous traditional snack in Sichuan, which belongs to Sichuan cuisine. It has been circulating for 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. When eating milk noodle soup, it is served with alms chicken, which has a special flavor.
1990 won the Chengdu individual snack quality award, and 199 1 was rated as a high-quality snack by the Chengdu Municipal People's Government. As we all know, such as: Birkten Jiao Bo Ji and Xiangxiang Ji Bo, it is very novel to hear their names. "Pot Pot" is actually a crock with red and yellow porcelain dragon patterns painted on the outside, and the bowl is filled with spicy condiments.
High quality famous snacks
After the dishes are processed in special bamboo books, they are made by skewering, air-cooling and soaking in condiments of various flavors. When they are eaten, they are self-sufficient, which not only increases their taste, but also increases their interest and has a deep historical origin. 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 with chicken can also be watched, and blue and white bowls are the best.