Chicken pot: Chicken pot is a mixed dish of Chongqing roast chicken and Chongqing griddle chicken from other places. It is famous for its smooth and tender aroma, thorough taste, novel form and adjustable taste according to local needs. It can be divided into slightly spicy, medium spicy and heavy spicy. Roast chicken is a specialty of Chongqing and Sichuan. It is called roast chicken instead of roast cock because cock is called cock in Chongqing dialect.

Braised chicken rice: Braised chicken rice is a traditional dish with a long history, which originated in Jinan. In the earliest period, Ji Ling Garden, a famous Shandong cuisine shop in Jinan, was very popular because of the gathering of famous chefs and the emergence of delicious food. Famous businessmen, rich Jia, dignitaries came one after another, and they were called the three famous shops in the provincial capital at that time together with "Huiquan Building" and "Jufengde". Its signature dish "Braised Chicken with White Grass" was deeply loved by Han Fuju, then chairman of Shandong Province.

These dishes have their own characteristics.

Chicken pot: fragrant and smooth, thorough, spicy and delicious, and mellow. Spice permeates into the chicken nuggets, leaving an endless aftertaste after eating. The taste can be adjusted according to local needs and divided into light, medium and heavy spicy taste.

Braised chicken rice: full of color and flavor, fresh and tender in taste, not sticky or greasy, and rich in flavor.

3. Different cooking materials

Braised chicken: Jinan braised chicken materials continue the traditional practice of Shandong cuisine. The materials are mainly salty and fragrant, paying attention to coloring with sauce, and the soup is delicious. In addition to cinnamon, star anise, fragrant leaves and other spices, onions and ginger are basically used to enhance the taste. Side dishes for cooking are also very popular with northerners, especially Jinan people, such as mushrooms, fungus, potatoes and green peppers.

Chicken pot: Chongqing chicken pot is more suitable for Sichuan and Chongqing people's tastes, not only spices, onions, ginger, but also fermented grains, yellow wine, Siraitia grosvenorii and sugar. Of course, the most important things can not be less: pepper, pepper, so that chicken and soup are spicy and spicy, satisfying the feeling that people who eat are not spicy and unhappy.

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