Chongqing Chicken Duke Casserole is a hybridized variant of Chongqing Roasted Chicken Duke and Chongqing Dry Pot Chicken in foreign countries. Roasted chicken is a traditional Han Chinese dish from Chongqing and Sichuan, the reason why it is called Roasted Chicken instead of Roasted Rooster is because the dialect there calls the rooster Rooster. In fact, Chongqing chicken casserole has nothing to do with the name of the place Chongqing, but rather the name of the person who invented the dish is Zhang Chongqing.

The first from the Bishan County, Chongqing, is said to be a group of drivers out of a long car, hungry as a wolf like a tiger, it is difficult to see the front of the village, the back of the store is not the place where there is an eatery, go up and ask the boss is closed, nothing, say all the best words, the boss had to put their own chicken slaughter, and add a lot of chili and spices, as well as the rest of the hot pot base to burn, I did not expect this burned, burned out the chicken, and the chicken was not burned, and the chicken was not burned, but the chicken was not burned. I didn't expect this burn, it burned a famous dish, and since then it has become popular in Sichuan and Chongqing.

When the cold of winter creeps in, casserole dishes are also starting to take off, and friends and family gather around a table in front of the steaming hot casserole dishes to find freshness and passion, and enjoy warm moments while satisfying their taste buds. At the end of the year, the festive season is approaching, in Shanghai is famous for "Chongqing Chicken Boil, tantalizing aroma will seep into the nose and throat, lifting the stick and on the small boiled vegetables chewed out a great deal of delicious.

Since its opening, Chongqing Chicken Casserole has gained the favor of countless diners, and has been selected as one of the top ten famous snacks in Shanghai, which is a famous store in the mouth of Hong Kong tourists who say, "It is a waste of time to come to Shanghai. Nowadays, "Chongqing Chicken Casserole" has nearly 90 branches in Shanghai. Chongqing Chicken Casserole" was launched by three professionals after half a year's research, these three are not small, is the original KFC's Hong Kong shareholders, Hong Kong catering industry veteran "J.R. Roberson", western chef " Simon" and Canadians. Simon" and "Leo Chan", veterans of Canada's restaurant chain, who customized the firing of "Chongqing Chicken Kung Pao" by using the secret recipe of Sichuan's sought-after local spiciness and improving the ingredients. Not only is the irreplaceable nature of the ingredients, even the selection of materials are we who would not have thought of the requirements of meticulous, 1.8 pounds of eco-chicken, more than one or two is too much, less than one or two is too little, as for the reason, I'm afraid it is secret. This pot to eat to the end of the soup can be shabu-shabu hot pot, the material is also cheap in the end, rare is that you can experience in 90 branches at any time, the flavor is the same "awesome".