1. Boiled spicy meat slices, a local famous dish, originated in Zigong and developed in the southwest, belonging to the famous home cooking in Sichuan cuisine. Because the sliced meat is not greased, it is cooked in water, hence the name "boiled sliced meat".
Boiled pork slices are spicy, soft and chewy. When eating, the meat is tender and the vegetables are fresh, the soup is red and shiny, and the spicy taste is strong. It is the most suitable meal and one of the home-cooked dishes. It is characterized by "hemp, spicy, fresh and fragrant". It originated in the 1930 s. Fan Ji 'an (1887-1982), a famous chef in Zigong, innovatively cooked sliced meat with outstanding flavor.
2. Chili chicken, a traditional dish, belongs to Sichuan cuisine, home cooking and spicy. It is a famous Jianghu dish in Chongqing, which originated in Gele Mountain. Dried Chili is not the main ingredient, but the main ingredient, which fully embodies the characteristics of Jianghu chefs.
After careful improvement by chef Babu, its taste is more distinctive, and the finished dish is brownish red and shiny, soft, waxy and spicy. Salty, mellow and slightly sweet, it is unforgettable for eaters.
Chicken protein has high proportion, many kinds and high digestibility, which is easy to be absorbed and utilized by human body, and has the functions of strengthening physical strength and keeping fit. Chicken contains phospholipids which play an important role in human growth and development, and it 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 physical weakness. Chinese medicine believes that chicken has the effects of warming the middle warmer, benefiting qi, tonifying deficiency and essence, strengthening the spleen and stomach, promoting blood circulation and strengthening bones and muscles.