1, kung pao chicken:

Kung pao chicken uses chicken as the main ingredient, supplemented by peanuts, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy and spicy, and the meat is smooth and crisp; Its entrance is fresh and spicy, and the tenderness of chicken can match the crispness of peanuts.

2. Spicy chicken:

Spicy chicken is a classic Sichuan dish, which is generally made of whole chicken as the main ingredient, together with onion, dried pepper, pepper, salt, pepper, monosodium glutamate and other materials. Although it is the same dish, it has its own characteristics in different places.

3, white-cut chicken:

Boiled chicken, also known as boiled chicken, is a Chinese national specialty dish, which originated in Guangdong and is widespread in southern cuisines. Beautiful shape, yellow skin and white meat, fat, tender and delicious, extremely delicious, very delicious.

4, chicken stewed mushrooms:

Stewed mushroom with chicken is a northeast stew, with chicken, dried mushrooms and vermicelli as the main ingredients, pepper, ginger, onion, star anise, cinnamon, fragrant leaves and refined salt as the auxiliary materials. The main cooking process is stewing.

5. Carved chicken:

Carved chicken is a local traditional dish in Guangdong, belonging to the Cantonese cuisine. When the carved chicken is steamed, the whole kitchen is filled with charming and fragrant fragrance. The combination of the mellow carved chicken and the fresh and sweet chicken produces a wonderful fragrance. With its unique taste and taste, it has won the favor of the broad masses.