Bobo Chicken is a traditional Sichuan snack and belongs to Sichuan cuisine. It is served in an earthenware bowl and mixed with spicy seasonings and boneless chicken slices with a variety of seasonings. It has the characteristics of crispy skin, tender meat, spicy and fragrant, moderate sweet and salty. When eating milk noodle soup, it is paired with Bobo chicken, which is unique. In 1990, it won the Chengdu Individual Famous Snack Quality Award, and in 1991 it was named a High-Quality Famous Snack by the Chengdu Municipal People's Government.

The more famous ones are: Bobo Chicken with Teng Chili and Xianghe Xiang Bobo Chicken. When you hear the name, Bobo Chicken feels very novel. "Bobo" is actually an earthen jar, and the outside of the bowl is It is painted with a red and yellow porcelain dragon pattern, and the bowl is filled with spicy seasonings. The dishes are made with skewers after special processing, then left to cool and soaked in various flavors of seasonings before eating. When you eat it by yourself, it not only has a long-lasting taste, but also adds to the fun.

Extended information:

Bobo Chicken is a folk dish that everyone loves. Cooking is simple, the key is to choose the raw materials. For the chicken, choose "running chicken". Chengdu's local chicken breed is left open on the mountainside in the countryside, stealing grain from rice fields and pecking at insects in the forest. The meat is extremely tender and fragrant, and even the bones and slag are extremely chewable. Commercial chickens that are kept in cages and fed with feed taste like chewing wood and have no taste of chicken.

As for the aroma of Bobo Chicken, another important reason is the use of seasoning-rattan pepper oil. Tengjiao oil is almost born for cooking Bobo Chicken. The Emei Mountains produce a kind of wild pepper tree that looks like a vine. The vine pepper fruits in August and September are from green to purple, exquisite and clear, and they are alluring when hanging on the tree.

Pick fresh fruits, put them in a pottery bowl, soak them in hot vegetable oil, and add fresh taro, lotus leaves and banana leaves to mask the aroma. This procedure is called "Close Teng Chili Oil". Please note that it is "closed" rather than "boiled". Although "closed" is too white and too real, maybe the real ones are often irreplaceable.

Wine pepper oil, "spicy without pepper (hemp: pepper; spicy: pepper)". Crystal green, hemp but not greasy, the fragrance is so immersive that it can even penetrate a street. The chicken mixed with cane pepper oil, followed by the strange fragrance, is a refreshing refreshing feeling from the mountains. If it were replaced with pepper oil or chili oil, not to mention the heat, the color, flavor and flavor would be far inferior, and the pot would be filled with the overpowering minced pepper, and it would not be called "Bobo Chicken" at all.

Baidu Encyclopedia - Leshan Bobo Chicken

Baidu Encyclopedia - Bobo Chicken