Jinjiang district gourmet

Kung pao chicken, Chen Mapo tofu, Dandan Noodles, Yang chicken, saliva chicken, etc.

1, kung pao chicken: kung pao chicken is a Sichuan cuisine with a long history, which was initiated by Ding Baozhen, governor of Sichuan during Guangxu period of Qing Dynasty. Ding Baozhen, a native of Guizhou, was a scholar in Xianfeng period of Qing Dynasty. He was once the governor of Shandong and then the governor of Sichuan. He always likes to eat Chili fried pork and chicken.

2, Chen Mapo tofu:? Chen Mapo Tofu is a nationally named "China Time-honored Brand". Founded at the beginning of Tongzhi in the Qing Dynasty (1862), it opened at Wanfuqiao in the northern suburb of Chengdu. The restaurant was originally named Chen, and the chef is Chen Chunfu's wife. The tofu cooked by Chen is red and bright, and the beef is crispy, spicy, fragrant, crisp, tender and spicy, and full of Sichuan flavor. Chen's tofu soon became famous, and foodies flocked to it. Scholars and poets often come here.

3. Dandan Noodles? Dandan Noodles is a famous snack in Chengdu. Roll the flour into noodles, cook it, and scoop in the fried pork powder. The cooked noodles are very thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely circulated in Sichuan and is often used as a banquet snack.

4. Yangji: As a brand snack of Sichuan cuisine, it is made of high-quality native chicken from Sichuan by traditional cooking methods. It has many characteristics such as tender meat, comfortable taste, unique flavor and rosy color, and has won unanimous praise from domestic and foreign gourmets.

5, saliva chicken: saliva chicken is a hot dish, rich in spices, spicy, fresh and tender.