In 1895, the ancestor of the Zhou family in Sichuan Province invented the technique of Bangbang Chicken. After more than 120 years of development, its fourth-generation descendant Zhou Shiying and fifth-generation descendant Li Liangfeng are now in charge of the authentic inheritance. There are more than 1,000 chain stores nationwide, making it one of the largest in the country.

Influential deli chain enterprise.

Bangbang Chicken, also known as "Leshan Bangbang Chicken" and "Jiading Bangbang Chicken".

This dish was originally produced in Leshan Hanbangbangjiyangba (now Hanyang Town, Qingshen County, Meishan City). It uses high-quality Hanyang chicken. After being cooked, the chicken is beaten loose with a wooden stick and then eaten.

In the history of Chinese cooking, there was a famous delicacy called "white preserved meat" that was beaten with a wooden stick, and was found in Jia Sixie's "Essentials of Qi Min".

It is said that during the Ming and Qing Dynasties, in the remote mountainous areas of Ya'an, there were people who were very good at delicious food. After long-term research and soup mixing practice, the cooked chicken tasted great, and the top-secret soup and red oil were fragrant, making people salivate! But the productivity at that time was backward.

, chicken is a kind of luxury enjoyment, only eaten once during the holidays. Someone came up with a clever idea, cutting the whole chicken into many thin slices and selling it by the slice. It had a miraculous effect and the sales volume was surprisingly good.

"Chicken slices" became famous! Since then, a new problem has arisen: it is impossible to cut each piece of chicken evenly with a kitchen knife alone, and customers are often picky about the size when purchasing.

Therefore, merchants use small wooden sticks as a standard to cut the chicken into evenly thin slices, ensuring that the chicken slices purchased by each customer are consistent in thickness and the chicken is more flavorful.