Spiced chicken is a traditional cold dish in Sichuan cuisine, which is rich in seasoning, spicy, delicious and tender. It has the reputation of "the famous Bashu is three thousand miles, and the taste is over the twelve States in the south of the Yangtze River". The name "saliva chicken" is because there are a lot of pepper, which will make your mouth drool involuntarily.

Pepper Chicken

Pepper chicken is a famous traditional dish spread in Sichuan, Chongqing and other places, and Sichuan cuisine is the representative dish. The main cooking techniques: boiling, soaking, blowing, tearing, and taking chicken breast, chicken back and chicken leg. Characteristic pepper hemp, mellow and salty, soft and tender, boneless and residue-free, refreshing and delicious, full of fragrance.

Bobo Chicken

Boji is a famous traditional snack in Sichuan cuisine. Cook the meat well, but don't cook it badly, dry it and cut it into pieces, string it with bamboo sticks in different categories, put it in a pottery bowl, and mix it with a variety of other seasonings. Eat it yourself when you eat it. Meat slices are meat slices, viscera are viscera, chicken legs are chicken legs, wings are wings. Put it in the rattan pepper oil soup, scoop it up, and then raise it to your mouth, and the oil will be dripping. It has the characteristics of crispy skin and tender meat, spicy and delicious, and moderate sweetness and saltiness.

There is a big difference in taste! The dishes are quite different. The saliva chicken has cold dishes with chicken bones. Pepper chicken is boneless, and the selection of meat quality is required; The alms chicken is strung together to eat, and every part of the chicken is distinct.