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棒棒鸡以连肉带骨、香嫩麻辣为标志,是有名的川派凉菜,历史至少可追溯至清光绪时期的1895年,距今已121年,其发源地在川西青衣江流域,距离成都仅百余公里。然而,在上世纪90年代之前,成都却罕有记载,这非常奇怪。成书于清宣统(1909年-1911年)的《成都通览》中记载的鸡肴有:虾蟆鸡、黄雀鸡、红松鸡、白松鸡、菊花鸡、果子鸡、珍珠鸡、蜜蜡鸡、葫芦条炖鸡、芥末拌鸡、蜇头炖鸡等;家常便菜有:辣子鸡、姜汁鸡、红焖鸡、椒麻鸡、白炖鸡、莴笋鸡、卤鸡,
It is famous for its fleshy spiciness and tender spicy flavors. Its history dates back to at least 1895 during the Guangxu period and has lasted for 121 years. It originated in the Qingyi River valley in western Sichuan, Chengdu only 100 kilometers. However, Chengdu was rarely recorded before the 1990s. This is very strange. Chrysanthemum chrysanthemum chicken, fruit chicken, guinea fowl, beeswax, chrysanthemum chicken Chicken, gourd stewed chicken, mustard chicken, stinging head stewed chicken; home cooked dishes are: spicy chicken, ginger chicken, red braised chicken, pepper chicken, white stewed chicken, lettuce chicken,