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关于鸡的菜肴,自古异彩纷呈,在重庆及四川的地界,最主流的不外乎两种:烧和拌。前者以红烧为主,比如烧鸡公,前些年风头甚健,街头巷尾流行一时,吃完鸡肉再烫菜,结合了火锅的特点。又比如芋儿鸡,取芋仔的软糯与鸡肉的温润,冬天里吃来很是慰籍。再比如梁山好汉鸡,虽然找了个水浒故事的典故事包装,其实也是红烧,偏重中药材的滋补和调味。甚至,重庆南山一绝的泉水鸡也是如此。“泉水”是指烹鸡用山泉,水质好,然而其工艺仍然脱不了红烧。当然,也有白烧和清炖的
On the chicken dishes, since ancient times colorful, Chongqing and Sichuan in the realm, the most mainstream is nothing more than two: burning and mixing. The former mainly to braised chicken, such as chicken public, a few years ago, the limelight is very healthy, the streets and lanes popular, eat chicken and then hot dishes, combined with the characteristics of hot pot. Another example is taro chickens, take Taro soft waxy and chicken’s warm, eat in the winter is very comfort. Another example is the Liangshan good chicken, although the story of a Water Margin story to find packaging, in fact, braised, emphasis on Chinese herbal medicines nourishing and seasoning. Even the spring of Chongqing Nanshan chicken is also true. “Spring water ” refers to the cooking spring with good water quality, but its process still can not be braised. Of course, there are white-fried and stewed