Hot pot chicken, which seems to be an authentic Sichuan-Chongqing dish, has been tested for more than ten years as a long-lasting way to eat in Cangzhou.

I'm afraid it's impossible to test which restaurant initiated hotpot chicken, but there is no doubt that its origin is Cangzhou. (It is not necessarily Sichuan and Chongqing cuisine with the word hot pot, just as mutton kebabs did not originate in Xinjiang. )

In shape, it combines Chongqing spicy hot pot (flavor type) and Beijing copper pot meat rinse (pot type). Chicken pieces fried with a lot of spicy and spicy materials are heated in the traditional copper pot, and the chicken is eaten first and then rinsed, with a unique dip: garlic vinegar; It is delicious and has a long aftertaste.

The practice of hot pot chicken is actually very simple. The main idea is to combine the red-cooked chicken in Sichuan cuisine with spicy hot pot, and take chicken as the main material, which has great autonomy.