1990中国重庆棒棒鸡1990 Bangbang Chicken of Chongqing, China

重庆棒棒鸡是中国重庆经典菜肴之一。在20世纪90年代的中国重庆，棒棒鸡这道菜风靡着整个重庆。重庆棒棒鸡是选用上好鸡肉烹煮，再用木棍敲打鸡肉，打断鸡肉组织纤维，这样鸡肉口感更柔软，所以被称为棒棒鸡。然后用调制川菜味型之一的“怪味”型蘸料蘸制。口感麻、辣、甜、酸、咸、香、鲜七种风味融为一体，瞬间刺激着人的味蕾神经，带来不一样的美味体验。

Bangbang Chicken of Chongqing is one of the classic dishes of Chongqing, China. In Chongqing, China during the 1990s, this dish of Bangbang Chicken swept across the entire city. Chongqing Bangbang Chicken is prepared by boiling high-quality chicken and then beating the chicken with a wooden stick to break the fibers of the chicken tissue. This makes the texture of the chicken softer, which is why it is called Bangbang Chicken. Then, it is dipped in a "Guaiwei" (strange-flavor) sauce, which is one of the flavor profiles of Sichuan cuisine. The seven flavors of numbing, spicy, sweet, sour, salty, fragrant, and fresh blend together, instantly stimulating the nerves of people's taste buds and bringing a unique experience of deliciousness.