Eggshell with sauerkraut originated in Leshan, Sichuan, and the local eggshell with sauerkraut is also considered to be the most authentic. On the basis of selecting raw materials, fresh chicken and sauerkraut are selected as raw materials, and other ingredients such as soybean sprouts are added. The egg shell with pickled peppers is delicious and unique, and it is known as a classic dish on the table in Sichuan.

In addition to Leshan City, Chengdu is also the famous hometown of pickled cabbage and egg shells. Chengdu sauerkraut egg shell contains tofu skin with local characteristics of mountain city, which tastes more delicate, and most stalls will provide freshly made soybean milk catering to provide customers with the best dining experience. Chengdu sauerkraut egg shell is characterized by light taste, which is suitable for people who don't like spicy food.

Finally, Chongqing also has its own unique flavor of pickled pepper egg shells. Chongqing's sauerkraut egg shell is characterized by clearing away heat and refreshing. Sauerkraut is sour but not greasy, chicken is tender and smooth, with excellent taste and endless aftertaste. Chongqing's sauerkraut egg shell may be slightly different from other places in cooking methods, but its unique delicacy can't be described in words.

In short, there is no standard answer to where the egg shell with sauerkraut tastes best. Sauerkraut eggshells in different places have their own advantages and flavors. Whether you are traveling to Sichuan, Chengdu or Chongqing, you may wish to taste the local sauerkraut egg shell and feel the food culture in different places.