“鸡豆花”与“雪花鸡淖”都是川味传统名菜。这两款菜的主、辅料都用鸡脯茸、鸡蛋清、水豆粉和高级清汤(或鸡清汤),成菜均属咸鲜味型。这是这两菜的相同点。但由于使用的烹制方法不同,火候不同,烹制出来的菜又具有不同的风味特色。“鸡豆花”咸菜后色泽洁白,形似豆花,吃鸡不见鸡,味道含蓄隽永,比真正豆花更胜一筹。“雪花鸡淖”成菜后颜色洁白,松泡如雪,滑嫩爽口,味道鲜香,油而不腻。 “Chickpea Flower” and “Snow Chicken” are Sichuan traditional dishes. The two dishes of the main and auxiliary materials are chicken breast cream, egg white, water bean flour and high-level broth (or chicken broth) into a dish are salty flavor type. This is the same thing about these two dishes. However, due to different cooking methods used, different heat, cooked vegetables have different flavor characteristics. “Chickpea flower” Pickle after the color white, shaped like bean curd, eat chicken do not see chicken, Meaningful Meaningful, than the real Douhua superior. “Snow Chickadee” into a dish after the color white, loose foam, such as snow, slippery tender and refreshing, delicious, but not greasy oil.