As the birthplace of Chongqing's spicy chicken, almost all restaurants in the Geyue Mountain Scenic Area are making this dish, but the most authentic and well-known method is Lin Zhongle, which is located in the middle of the mountain. In the minds of old Chongqing, this old restaurant, which has been open for more than 15 years, is synonymous with Geyue Mountain Spicy Chicken, and the number of tourists who come here has increased in recent years.
The spicy chicken originated from Geyue Mountain is a classic Chongqing Jianghu dish, which tastes like its name and is spicy. Choose the age-appropriate castration rooster, kill and cook, with the above two vitex strips, Dahongpao peppercorns, the texture of the chicken is crispy and soft, salty, fresh and mellow, and the spicy taste rushes straight to the brain from the tip of the tongue. The spicy and spicy chicken with crispy peanuts and a cold beer is the perfect accompaniment to a chat with friends.
Lin Zhongle's spicy chicken is made of farmhouse chickens, each of which is more than 6 catties. After the guests order, wash the chicken, take out the chicken heart, chicken kidney and other internal organs, boil the oil in the pot, sprinkle the dried sea pepper and the chicken that has been cut and chopped repeatedly, the entrance is crispy and fragrant, and the chicken is soft and glutinous and delicious. Diners look for hidden chicken among peppercorns and sea peppers, like a treasure hunt, and locals joke that "only those who can find diced chicken two hours after serving can become a real spicy chicken". Despite its name, this dish is more numb than spicy, and the full hemp flavor highlights the aroma, whether it is the meaty aroma of diced chicken, or the herbaceous aroma of Sichuan pepper and dried sea pepper, all of which are stimulated in the hot red oil. Spicy and fragrant, it is a veritable Chongqing Jianghu cuisine.
Chicken offal and offal are also the characteristics of Lin Zhongle. The chicken kidneys are cut into small pieces and served with celery and pickled peppers, and the sour and spicy texture is accompanied by a crispy texture, which is very addictive. The offal next to it, such as chicken blood and chicken heart, are marinated, giving it a salty taste but without losing its flavor. For those who need a balanced taste of green vegetables, stir-fried loofah is much better than stir-fried bok choy and oily wheat cabbage, this dish chooses the edge of the loofah after the capsule is removed and the core is removed, the fiber is slender but not too old, sweet and refreshing.
The storefront is a three-story wooden building, and the entrance and pillars are painted in red, but it is difficult to hide the traces of time. Entering the store under the eye-catching red sign on a yellow background, although there are many waiters, they lack initiative and appear indifferent when serving; There are occasional oil stains on the floor and tabletop, and the sanitary conditions are average. During the holidays, stores are generally full, and the non-reservation rule exacerbates the waiting situation. It is advisable to go directly to the lobby on the third floor, where there are fewer guests and the view is better. In addition, some dishes such as spicy chicken and chili pepper chicken are available for vacuum packing.
