bangbangji is a special dish of Han nationality. It is a cold dish in Sichuan cuisine. The main ingredient is chicken, and its taste type belongs to "strange taste". It has all the flavors of hemp, spicy, sour, sweet, fresh, salty and fragrant.

it breaks through the bottleneck of traditional snacks, and is suitable for the new catering mode of modern lifestyle, with the characteristics of unique taste, novel product mix and brand operation. It contains a series of classic dishes of cooked food in central Sichuan, which combines various cooking techniques such as marinating, mixing and soaking, and has a series of special flavors such as spicy, spiced, pickled pepper, rattan pepper, spicy, salty and sauced, and is a typical representative of cooked food in Chengdu.

Chinese snacks

Shenzhen ruifengmei catering management co., ltd. is a famous training institution for braised dishes. Since it was formally established and registered in 25, it has developed into a well-known snack training institution in Shenzhen after 9 years of sustained and stable operation. Shenzhen Ruifengmei (Group): Shenzhen Chinese Snack Training Institution, Changsha Chinese Snack Training Institution, Xi 'an Chinese Snack Training Institution and several other public companies.

Ziyan Baiwei Chicken

Ziyan brand cooked food is a famous real estate food in Sichuan Jiazhou (now Leshan City), and it is the leader of cooked food industry in China. Ziyan Enterprise adheres to the concept that food industry is moral industry. With its unique taste, industry-leading modern production scale and quality management system, strong market investment and excellent marketing team support, the specialty stores have rapidly developed to Chengdu, Chongqing, Nanjing, Shanghai, Hefei, Wuhan, Suzhou, Hangzhou, Zhengzhou, Wuxi, Nantong and other cities. And joined hands with Su Guo, Beijing Hualian, Auchan, Wushang Merchants, Wuhan Yazhou Trade Center, Wuhan Zhongbai Warehouse and other well-known commercial groups in the country to establish Ziyandian Zhongdian

Wanchun pot-stewed dish

In the early Qing Dynasty, according to their respective characteristics, "pot-stewed" had formed two major factions of "South pot-stewed" and "North pot-stewed" and four major pot-stewed systems, which were widely used in Sichuan pot-stewed, Guangdong pot-stewed and Chaozhou pot-stewed dishes. Sichuan brine is divided into three types: red brine, white brine and yellow brine, among which Wanchun brine dish is the representative of yellow brine.

In fact, Wanchun pot-stewed meal is not a patent of one person, and no one has registered it. It is a private technical formula of Zhoujia and Lijia in wanchun town, Wenjiang County, and it is widely circulated with its unique pot-stewed meal flavor. Now, Wanchun pot-stewed meal is almost from the hands of several brothers of the Li family and their disciples and grandchildren. These people have finally brought Wanchun pot-stewed meal flavor to Chengdu today.

It is said that the old pot-stewed dish in Wanchun has a history of nearly 1 years, and it is a fine pot-stewed dish prepared by absorbing the flavor of pot-stewed dishes from many places. It is said that it is not until the Chinese New Year holiday that people in Chengdu will taste delicious pot-stewed dishes when entertaining relatives and friends. Later, this kind of pot-stewed dish technology was handed down from generation to generation, and restaurants were widely opened in wanchun town, becoming a famous local specialty.

Bashiguan Brine

Sichuan Bashiguan Kitchen Technology Co., Ltd. has a history of 2 years. It is a research and development unit of "Shanghe Bangrong Sichuan Cuisine" with more than 2 local famous chefs. It is famous for its natural, authentic and authentic features, and mainly develops special Sichuan cuisine dishes for large-scale restaurants in China, and provides professional technical support for the majority of catering entrepreneurs through the transfer of recipe technology and online correspondence. initiate/create by oneself