Its practice does come from the hybrid improvement of Chongqing roast chicken and Chongqing griddle chicken, but the birthplace of chicken pot is not Chongqing. The first person to cook this dish is Zhang Chongqing, and Chongqing chicken pot commemorates the founder, not the place name of Chongqing.

In addition, this person named Zhang Chongqing is actually from Fujian, and the city that successfully cooked chicken pot for the first time was Shanghai. Therefore, there is actually a saying in the workshop that authentic chicken pot is not spicy. Only later became famous, more diners who loved Sichuan cuisine came, and the chicken pot developed a light, medium and heavy spicy taste.

Food introduction:

Chongqing chicken pot is fragrant and tender, with thorough taste, spicy and delicious taste, mellow taste, and spicy taste permeates into chicken pieces. After eating, it has an endless aftertaste, and the taste can be adjusted according to local needs, and it can be divided into slightly spicy, medium spicy and heavy spicy. How to eat is to put the pot on a big fire and add about 200 grams of vegetable oil to the pot until the oil is blue. Add the prepared chicken, stir-fry for 3-5 minutes, then add the roast chicken seasoning and stir-fry 1 minute, add about 800- 1000 grams of water, and turn to low heat after the fire boils.

Cook the chicken, put it in a bowl, and add a little parsley or chopped green onion to serve. Free-range chickens born and raised in those years are called free-range chickens. Simply put, it is a green product that is stocked without feed. It is required to be born that year because one-year-old chickens are the most crisp, tender and smooth, and have the best taste, which is also the exclusive discovery of Chongqing chicken pot. As early as the middle of Qing Dynasty, a secret spicy soil was circulated in Bashu mountain area because of its rich spices. It is said that its formula is fried in a dry pan.