Between 2014 and 2015, a restaurant called "firewood turkey" became an overnight hit in Chengdu, with hundreds of restaurants under the same banner opening in the suburbs outside the Third Ring Road within a few months. Firewood turkey is fueled by firewood, a large pot of earthen stoves, and eaten while frying. The ingredients are mainly local chicken, whole grains, and vegetables. This imitation of traditional farmhouse cuisine has made many people in the city feel fresh.

In addition to being fresh and fun, restaurants selling "wood turkey" are quickly popping up on the outskirts of the city. In fact, the dish of firewood turkey is highly reproducible. As long as you invest in hardware facilities such as firewood stoves and environment in the early stage, and find a good supply channel for ingredients, you can start operating, and the requirements for chef standards are much lower than those in the traditional catering industry. The low barrier to entry has made many competitors for a while, but the speed of the big wave is equally cruel. In less than three years, many of the originally thriving firewood turkey restaurants have become dull, and there has even been a wave of closures - except for the rural firewood houses known as "Chengdu's first firewood turkey".

It is difficult to verify whether it is really the "first in Chengdu", but it is certain that the rural firewood house has been opened around 2013, and it is indeed a pioneer in the "firewood turkey fever". The Huayang-based store doesn't have much of an advantage over its competitors in terms of scale and service, and the only reason why it stands tall is its excellent production. Admittedly, the dishes and flavors of firewood turkey are relatively fixed, but at the same time, they also magnify the subtle differences in ingredients and stir-frying processes between different restaurants. The firewood in the village firewood house keeps burning, and the abundant heat of the iron pot allows the ingredients to release more flavors, and the flavor is thorough and fragrant, which is better than other restaurants with the name of firewood turkey.

With the table as the stove, a large iron pot is placed in the middle of the table, the firewood is burned in the stove to release heat, the clerk first puts oil in the pot, stir-fry the chicken until golden brown, and then put in the bean paste, spices, potatoes and other vegetarian dishes, and finally paste the steamed bun on the side of the pot as the staple food. The smoke from the firewood is discharged through the underground flue, and the smoke is always controlled at a reasonable level during frying and dining. The firewood turkey is stir-fried with a shovel, and the appearance is naturally not too exquisite, and it is better to fry and eat it immediately, and the fragrance overflowing when cooking makes people appetize; And some of the elderly guests can also find fond memories of their childhood cooking with firewood. It is worth noting that the portion of firewood turkey is larger, which is suitable for friends of more than four people; At the same time, the clerk will inadvertently or inadvertently remind customers that they do not have enough to eat and need to order more side dishes, which often ends up with leftovers in the end. It is recommended that friends who are visiting for the first time be cautious when ordering, and the number of side dishes should be about 60% of the number of people.