Chicken is a kind of food that we usually eat. Chicken products are found all over China, and their tastes are also unique. Only the chicken cooked in Sichuan has a unique flavor, mainly because of the influence of the taste of Sichuan cuisine. Sichuan cuisine is quite rich in flavor, and it is known as a hundred dishes. Among them, the most famous ones are fish flavor, spicy, chili pepper, dried tangerine peel, pepper hemp, strange taste, sour and spicy taste.

1. Bang Bang Chicken

Bang Bang Chicken, also known as Jiading Bang Bang Chicken and Leshan Bang Bang Chicken. This dish originated from Hanyangba, Leshan (now Hanyang Town, Qingshen County, Meishan City). It is made of fine varieties of Hanyang chicken, cooked, beaten loose with a wooden stick and eaten. Bangbangji belongs to the cold dishes in Sichuan cuisine. There are many kinds of cold dishes in Sichuan. The taste of Bangbangji belongs to "strange taste", and it has all the flavors of hemp, spicy, sour, sweet, fresh, salty and fragrant. In traditional cooking in Sichuan, it is generally classified into cold dishes and cold dishes. Sichuan cuisine has three major flavors in the production process, namely, "drenching juice, mixing juice and pouring"

2. Peculiar chicken

Peculiar chicken, also called seedling pot chicken, is a common traditional dish in China, Sichuan and Chongqing. The content of protein in chicken leg meat is high, with many kinds and high digestibility, which can be easily absorbed and utilized by the human body, and has the functions of strengthening physical strength and strengthening the body. Chicken contains phospholipids which play an important role in human growth and development, and is one of the important sources of fat and phospholipids in the dietary structure of China people. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia and weakness.

3. Roast chicken with konjac

Roast chicken with konjac is a very classic food in Sichuan cuisine. Its inventor is Lai Jishan, a native of Huayang. He studied under Zeng Ziyun, an old chef of Chengdu Furong Restaurant, and started his own restaurant, which is quite famous. Lai Jishan was hired as a private chef by senior officials to come to Kang. Whenever Tang Ying entertains guests, he will be the chef. All the seats are called delicious food, and the most popular one is "konjac roast chicken" with good color, fragrance, taste and shape. This dish is not only spicy and hot, but also soft and tender, which is praised by diners. Later, it opened a table seat for "Jiyuan" restaurant near the south gate and soon moved to Baguozhuang, a compound near Jiangjunqiao. The dignitaries often patronize it, and its "konjac roast chicken" is the first choice for ordinary people's family banquets, playing with dams and festivals.

? 4. Luzhou Ginkgo Chicken

Luzhou Ginkgo Chicken is a special food in Luzhou, which belongs to Sichuan cuisine. It has the functions of invigorating stomach and spleen, clearing away heat and relieving summer heat, lowering blood fat and blood pressure, and preventing cancer. Because ginkgo biloba has little toxicity, it should not be eaten in large quantities for a long time, and it should not be eaten with eels. Local people can never get tired of eating this dish, especially at weddings and funerals. Foreign tourists will also taste it when they come to Luzhou, and they will be greatly praised after eating it.

? 5. Eat spicy chicken

Eating spicy chicken is a famous traditional dish, which belongs to the representative dishes of Sichuan cuisine. It is red and bright in color, spicy and delicious, and the chicken is crisp and fragrant, with endless aftertaste. It is a dish with high nutritional value. Its main ingredients are native chickens, dried peppers, clear oil, sesame seeds, etc. Native chickens are also called grass chickens and stupid chickens, which refer to broilers kept in forests and orchards in Shan Ye. It has the characteristics of rough feeding resistance, strong nesting ability and strong disease resistance, and the meat is delicious. Eggs are very popular in urban and rural markets, and the price of eggs is higher than that of ordinary eggs. Chicken and eggs are excellent in quality and rich in nutrition, and have broad market demand prospects.

? 6. Acura Spiced Chicken

Acura Spiced Chicken is a snack in Neijiang, Sichuan Province with a strong folk flavor. Acura Spiced Chicken is made of young chickens raised by local farmers in Neijiang, rinsed and cleaned, steamed with secret seasoning, taken out and dried, and fried in an oil pan. It is served with lettuce or salt and pepper during eating, which is suitable for traveling meals and snacks. Its delicious and delicious flavor makes people salivate. When you taste the spicy chicken, the sound of "chirping, chirping" leaves a fragrant feeling between your teeth, and the taste can't be expressed in words. The flavor is rich, the color is yellowish, the skin is crispy and tender, and the flesh and blood are fresh and fragrant, fragrant but not greasy.

? 7. Tuotuo Chicken with Pickled Sauerkraut

Tuotuo Chicken with Pickled Sauerkraut is made of sauerkraut and native chicken made by Yi people in Huidong County, and its meat is as big as "Tuotuo Meat", so it is called "Tuotuo Chicken". The soup is moderately sour and salty, and has a good taste. Drinking after drinking can relieve alcohol and remove greasy. The spoon used for drinking soup is made of wood, which is called "Ma Jia" by Yi people, usually one for each person, and sometimes one for the same table. Locals regard this dish as delicious, and foreign diners also praise it greatly!

8. Boji

Boji is a famous traditional snack in Sichuan, belonging to Sichuan cuisine. It has a history of hundreds of years since the Qing Dynasty. Humbo chicken is convenient to eat, and has a variety of flavors to choose from. It can be enjoyed with special chicken soup rice for leisure or as a whole meal. The dervish chicken can still be seen. Cook the meat well, but don't cook it badly. Just cook it at eight minutes. Then dry it, cut it into pieces, and string it with bamboo sticks. Meat slices are meat slices, viscera are viscera, chicken legs are chicken legs, wings are wings. Put it in the rattan pepper oil soup, scoop it up, and then raise it to your mouth, and the oil will be dripping.

? 9. oil (chicken)

it is a unique way to eat oil (chicken) after frying. Add Zanthoxylum bungeanum and dried capsicum into vegetable oil and fry the chicken fir until it is brown. After cooling, soak it in crude oil and package it in bottles to make the so-called "oil chicken fir". Chicken is a good accompaniment. When eating, a small dish of fried chicken will definitely make people appetite and increase their appetite. When making cold food, adding appropriate amount of chicken oil can make cold food more delicious and palatable.

? 1. eight pieces of Buyi chicken

? Eight pieces of Buyi chicken is a traditional ethnic dish for Buyi people to entertain guests. It is also a traditional dish for Buyi people to hold weddings and funerals or to entertain guests. Buyi people in Sichuan always kill chickens and dogs as the main course to receive guests at weddings, funerals and festivals. The host will respect the guests with the head of a chicken, showing respect for the distinguished guests. The person who eats the head of a chicken or the owner will invite all the guests to eat other parts to express their blessings.