20世纪80年代中期,四川人在深圳向西村暂住人口比较多,随之重庆人在向西村开火锅店多家。由于火锅店家竞争激烈,郭家首先推出以鸡为主料,调味料多种,用砂煲在温火锅中煲成,其色鲜亮、味浓,并能兼容火锅特点,使人食后回味无穷。根据季节,加上各种药材,更具活血功能,价格适中,因此很快在深圳传开,深圳人无一不知。20世纪90年代初,重庆鸡 In the mid-1980s, Sichuanese lived in Xixiang Village in Shenzhen for a relatively long time, and many of them opened fire pots in West Village. Due to the fierce competition in hot pot restaurants, Guo first introduced chicken-based, seasoning a variety of pots with pot in the warm pot into a pot, its bright color, rich flavor, and can be compatible with the characteristics of hot pot, after the food aftertaste . According to the season, with a variety of herbs, more blood circulation, affordable, so spread quickly in Shenzhen, Shenzhen, all know. In the early 1990s, Chongqing chicken