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How to make shredded spicy chicken?
Shredded spicy chicken belongs to Sichuan cuisine. It should be the Spring Festival Gala of 1995. Zhao and Gong Hanlin's sketch "So Packaged" caught fire, and the unexpected signboard "Shredded Spicy Chicken" at the end made people laugh. Even if you haven't eaten it, you must have heard the name of this dish. The shredded chicken is fresh and tender, and the shredded pepper is crisp, spicy and refreshing, which has a unique flavor.

Sichuan cuisine is one of the four traditional Chinese cuisines in China and one of the eight Chinese cuisines. The reconstruction of the theoretical system of modern Sichuan cuisine under the new normal, including the division of the three major schools of Sichuan cuisine, is based on the established conclusions of Shanghebang, Xiaohebang and Xiahebang, and is standardized and completely expressed as follows: Shanghebang Sichuan cuisine represented by Chengdu official cuisine and Leshan Jiazhou cuisine in western Sichuan; Xiaohebang Sichuan cuisine, featuring Zigong salted vegetables, Neijiang sugar vegetables, Luzhou fresh vegetables and Yibin Sanjiang cuisine, Xiahebang Sichuan cuisine, featuring South Sichuan and Chongqing Jianghu cuisine, features East Sichuan. Three * * * together constitute the three main branches of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine development.

Sichuan cuisine has a wide range of materials, diverse seasonings, diverse dishes and equal emphasis on freshness and alcohol. It is famous for its good use of spicy spices. With its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, and is good at absorbing and innovating, and enjoys a good reputation at home and abroad. Chengdu, the capital of Sichuan, has also been awarded the honorary title of World Food Capital by UNESCO.

Sichuan cuisine rose in the late Qing Dynasty during the Anti-Japanese War. Mainly home cooking, the materials are mostly daily. Its characteristic is that the red taste pays attention to hemp, spicy and fragrant, and the white taste is salty and fresh, but it is still slightly spicy. Representative dishes include fish-flavored shredded pork, kung pao chicken, boiled fish, boiled pork slices, husband and wife lung slices, diced Chili chicken, Mapo tofu, Chongqing pork, Dongpo elbow and so on. Classic dishes include: bangbangbangji, chicken feet with pickled peppers, Deng Ying beef, saliva chicken, shredded hot and sour potatoes, chilli shrimp, stir-fried beef with peppers, Sichuan hot pot, spicy fragrant fish, roasted chicken with chestnuts, and hot and sour jellyfish.