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Chengdu Tapas
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Contains wheat and soy.7.99 USD Unavailable
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In the early Qing Dynasty, among the party of immigrants of "Hu-Guang immigrant filling Sichuan," the Chen family in Yongding County, Tingchow, Fujian Province, landed in Sichuan with the party of immigrants to open up wasteland and live a self-sufficient life. During the Xianfeng Period, the descendants of the Chen family improved the original production technology. After treatment with oil, the pepper is crisp and delicious, so the Chen family fried the pepper until crisp to form a fragrant and crisp pepper, which is the prototype of this dish. The pepper is an essential ingredient in "Kung Pao diced chicken" created by Ding Baozhen, governor of Sichuan. The best Mumashan Two wattle peppers in Sichuan are selected. The pungent hot pepper is transformed into a spicy and delicious flavor with rich antioxidants through several processes such as draining, powder wrapping, and frying. It not only meets the spicy taste of Chengdu people but also is not easy to make the body feel out of balance. It also adds vitamins, which have become a fantastic existence of Sichuan seasonings. To suit more people's tastes, the descendants improved the production method of pepper and gradually formed the current appearance.