"Griddle spicy duck head" originated in Chongqing, and its production method and taste are world-famous! In the second half of 2006, some business-minded catering bosses from other places, seeing this business opportunity, sent people to Chongqing to learn from the scriptures and named their dry pot spicy duck head shops as "Yuxin", "Yuxiang", "Yipin Yuxiang", "Yuxin", "Yulong" and "Bayu". . . They are all touched by the light of Chongqing.
The aroma types of "spicy duck head in griddle" are: spicy, spiced, spicy, pickled pepper, cumin and rattan pepper (the degree of spicy is called aroma type in other places, which is a wrong classification); Among them, "spicy", "spicy" and "cumin" are particularly popular. Unfortunately, there is only one spicy type in the northern market at present. This dish can also be evolved into: dry pot duck wings, dry pot duck tongue, dry pot duck miscellaneous, dry pot goose head, dry pot goose wings and so on. Its manufacturing method is similar.
The characteristics of the bottom of the "dry pot spicy duck head" pot are: pure and delicious; Moderate spicy taste, clear red oil; Set the five characteristics of Sichuan cuisine: color, fragrance, taste, shape and beauty. After eating duck head, you can add hot pot soup and then rinse hot pot dishes, which is called "one pot and two meals";
The ingredients (vegetables) in the pot of "dry pot spicy duck head" generally include: special marinated duck head; Potato chips; Sweet potato; Auricularia auricula; Cucumber strips; Gan; Mushrooms; Boletus; Bamboo shoots; Robinia root; Green pepper; Garlic; Dried Chili Festival; Chili noodles; Zanthoxylum bungeanum; White sesame; Green onions; Onions; Homemade griddle hot sauce; Homemade griddle, old oil and the like. Its side dishes vary according to local conditions.