Sichuan cuisine is a well-known cuisine across the country, such as fish-flavored shredded pork, twice-cooked pork and other dishes, which are available in many restaurants. There are different stories behind these delicacies, and these food allusions give the food more soul and charm. The food story of "Chicken and Fire No. 1" also originates from Sichuan. Let's learn about it with the editor.

This gastronomic allusion related to traditional Sichuan cuisine confirms the old saying that "the best in practice". During the Anti-Japanese War, a "chicken-fire champion" emerged in Chengdu's catering industry. Chicken fire is the abbreviation of shredded chicken and shredded ham. The number one winner in chicken and fire is about the past of super chef Huang Zicheng.

In the winter of 1931, Huang Zicheng came to Chengdu to beg with his uncle. An accident happened and his uncle went blind. He was desperate and committed suicide by drowning in a river. Huang Zicheng was taken in by Li Zhisheng, the chef of Linjiangchun restaurant, and he begged the boss to work as a waiter in Linjiangchun. Xiao Huang is diligent and studious, and after a few years, he can master Linjiang's famous dishes of roasted beef head, roasted assorted vegetables, crispy whole duck, and longan meat. Seeing this, the boss wanted to put Huang Zicheng in charge and kick Li Zhisheng away. For a while, rumors that "Huang Zicheng was ungrateful" spread throughout the Chengdu catering industry.

Huang Zicheng actually left Linjiang Family and saved Li Zhisheng. With the support of several cotton yarn merchants, Huang Zicheng opened a "Zhisheng Restaurant" on Huaxing Street. Although Zicheng's craftsmanship was good, it was difficult to make a living without rice, lack of funds, poor ports, and the restaurant was heavily in debt. He thought that in order to be invincible, he must have a unique skill and come up with the door hammer variety. From banquet dishes to street snacks, after much consideration, Zhisheng Restaurant put up a single sign saying "Our restaurant specializes in chicken fire cold noodles". There was a lot of discussion, including curses, ridicule, and worry.

It turns out that Huang Zicheng knew what he was doing, so he specially selected the finest flour from the "Zhao Feng" noodle shop, processed it into noodles, cooked it until it was 80% hot, put it in the pot, let it cool, drizzled it with sesame oil, and cooked it on the snow-white Jiangxi yuan. In the porcelain vase, first place the mung bean sprouts with the stems removed and then the golden noodles. Sprinkle a layer of shredded chicken and shredded ham on the noodles. The red and white colors are in perfect harmony, making you salivate. Before serving, add minced garlic, chopped green onion, sugar, MSG, top with mature vinegar, red oil, pepper oil, and special soy sauce. Just stir it slightly and the aroma will come out. Chicken fire cold noodles became a hot topic, became famous in Chengdu, and Zhisheng Restaurant was revived.

Since then, a variety of cold noodles have entered large restaurants, such as chicken sauce, three delicacies, and chicken noodles. But people say: "I am not afraid of cold noodle restaurants all over the city, but I am still the number one in Zhisheng." People call Huang Zicheng the "Chicken and Fire Number One Scholar".