Bangbang Chicken, also known as "Meishan Bangbang Chicken", "Hanyang Bangbang Chicken". This dish was originally in Hanyang Dam, Meishan City, now Hanyang Town, Qingshen County, Meishan City, take the good breed of Hanyang chicken, after cooking, use a wooden stick to loosen the chicken and eat. Bangbang chicken is a Sichuan specialty. It is a cold dish in Sichuan cuisine, the main ingredient is chicken, and its flavor type belongs to the "strange taste", which has all the flavors of numb, spicy, sour, sweet, fresh, salty and fragrant.

It breaks through the bottleneck of traditional snacks and is suitable for a new catering model of modern lifestyle, with unique taste, novel product portfolio and brand operation. It is a typical representative of Chengdu cooked food, including spicy, five-spiced, pickled pepper, rattan pepper, spicy, salty and fresh, and fragrant sauce.

In 1895, the ancestors of the Zhou family in Sichuan Province invented the technique of Bangbang Chicken, after more than 120 years of development, it is now under the control of its fourth-generation successor Zhou Shiying and fifth-generation successor Li Liangfeng, and has more than 1,000 chain stores nationwide, which is the most influential cooked food chain enterprise in China. Bangbang Chicken, also known as "Meishan Bangbang Chicken" and "Hanyang Bangbang Chicken" In the history of Chinese cooking, the famous dish "Baizhu" once used wooden sticks to beat, which can be seen in Jia Sixian's "Qi Min Yaoshu".

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Legend has it that during the Ming and Qing dynasties, in the remote mountainous areas of Ya'an, there were people with excellent food, after a long period of research and soup matching practice, the cooked chicken tasted good, and the top-secret broth and red oil were fragrant, making people salivate! But at that time, the productivity was backward, chicken was a luxury, only eaten once during the New Year's holidays, someone came up with a clever trick, cut the whole chicken into many thin slices, sell by slice, received miraculous results, sales were surprisingly good.

"Chicken Chips" are famous! Since then, a new problem has arisen: a kitchen knife alone cannot cut each slice of chicken evenly, and customers are often picky about the size when buying. Therefore, the merchant uses small wooden sticks as a standard to cut the chicken into uniform slices to ensure that the thickness of the chicken slices purchased by each customer is consistent, and the chicken is more flavorful.

When slaughtering and cutting, one person holds a knife and one person holds a stick, and cooperates tacitly; When the wooden stick strikes the back of the knife, the sound it produces changes with the weight of the force, and the tone is abrupt and frustrating, forming its own rhythm, giving people the feeling of listening to music, hence the name "Bangbang Chicken"

In 2015, Zhou Shiying, the fourth-generation inheritor of Bangbang Chicken, and Li Liangfeng, the fifth-generation inheritor, launched the "Legend of Bangbang Chicken" chain store brand, determined to protect the intangible cultural heritage skills of Bangbang Chicken in Sichuan, so that it can be carried forward and go to the world.

There are a large number of deli shops on the surface, but in the vast majority of the country, the deli industry has just begun to start, for Chengdu Bangbang Chicken, many regions and cities are still blank markets, and many Chinese people have never tasted the deliciousness of Bangbang Chicken series of food. With the acceleration of the pace of life, and people's requirements for food taste continue to improve. Specialized delicatessens are bound to develop further, and among them, "Bangbang Chicken", which is known for its characteristics and taste, is the first choice for delicatessen stores.

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Bangbang chicken belongs to the cold dishes in Sichuan cuisine, there are many kinds of cold dishes in Sichuan, the flavor type of Bangbang chicken belongs to the "strange taste", numb, spicy, sour, sweet, fresh, salty, fragrant all the tastes are possessed, Sichuan traditional cooking is generally classified as cold dishes and cold dishes, Sichuan cuisine has three major flavors in the production process, namely "pouring flavor juice, mixing flavor juice, pouring flavor juice", the famous representative of Ba Shi Pavilion Bang Bang Chicken is a "drenching sauce" suitable for hotels.

However, in the field of cooked food, it is "mixed with flavored sauce", which is classified as takeaway cooked food, which is now called freshly sold and mixed, and is suitable for cooked food. The remaining part is called "pouring sauce", and diners can be very particular about pouring food in the flavor plate when tasting it, which represents the Sichuan cuisine image pouring sauce and good chicken.

Chicken has a high proportion of protein content, many types, and high digestibility, which is easy to be absorbed by the human body and utilize chicken, which has the effect of enhancing physical strength and strengthening the body. In addition, it contains phospholipids that play an important role in human life and development, and is one of the important sources of fat and phospholipids in the dietary structure of Chinese.

Chicken has a good therapeutic effect on malnutrition, cold intolerance, fatigue, menstrual irregularities, anemia, weakness, etc. The medicine of the motherland believes that chicken has the effect of warming and invigorating qi, replenishing deficiency and filling essence, strengthening the spleen and stomach, invigorating blood and veins, and strengthening muscles and bones.

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Sad jelly is one of the local Hakka snacks in Sichuan, and there are two explanations for sad jelly: one is the jelly made by the Hakka people in Guangdong who lived in Luodai Town when Huguang filled Sichuan and missed their hometown, so it was named; The second is that the jelly is too spicy, and people who eat the jelly will be spicy and tearful, all of them are tearful, and others think that they have encountered something sad.

There are two kinds of jelly, the main ingredient is beige jelly made of peas, and the other is white jelly made of potato flour or rice flour. The white jelly has a smooth taste, and the yellow pea jelly has more of a creamy taste. The main condiments are: red oil, extra spicy chili oil, salt, vinegar, ginger and garlic, chopped green onion, chicken essence and other 13 kinds. "On average, there are more than 13 kinds of seasonings in a bowl of jelly, and when you eat jelly, you will eat the taste, that is, eat its variety and eat the seasoning in it."

Although a small bowl of cold noodles is a snack of a few yuan, many Sichuan people who have eaten it are full of praise and lingering, and it makes Sichuan people miss it even more! Because its taste is really spicy enough, it will shed tears and sweat when you eat it. Smoking, sweating, shedding tears, runny nose. Ordinary outsiders also say that they will faint when they eat it~~ and they can't accept it so spicy, and they have to drink a sip of water to eat it. Sichuan people who like spicy are not afraid, and they drool when they think about it!

Sad jelly is a famous snack in Zhouli Town. It originated in the Qing Dynasty, in the early 20th century, by Zhou Li chef Wen Jiangyuan on the basis of maintaining its original traditional flavor of yellow jelly, focusing on the development of its unique seasoning recipe, further highlighting the "numb, spicy, fragrant, crispy" characteristics of Sichuan cuisine, making it more spicy and delicious, since then it has become a well-known "sad jelly".

The main ingredient of "Sad Jelly" is peas, which are refined by hand. It is highly nutritious, has a pure taste, and has a soft and crunchy texture without any added chemicals. It is called "sad cold powder" for three reasons: first, the workmanship is fine, which can be described as hard; Second, the seasoning formula focuses on "numb, spicy, spicy and fragrant", which often makes the eater runny and hungry; Third, due to manual processing, the output is not large, and the buyers who come to Zhouli from other places often return empty-handed, which is inevitably sad.

Over the past 100 years, with its unique flavor, "sad jelly" has not only become a favorite delicacy of Zhouli and its nearby people, but also has become a delicious snack for local people to visit relatives and friends. "Sad Jelly" has been rated as "Anyue County Famous Dish" and "Ziyang City Famous Snack", declared national patents and registered trademarks, and has become a nominated brand of "China Time-honored Brand".