Baoji Guokui recipe-Chinese Food-best chinese food recipes-cooking food

Baoji Guokui

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Baoji Guokui has a long history and culture, exquisite workmanship and unique style. It is famous for its fragrance, crispness, crispness and delicacy. During the Han Dynasty, Zhuge Kongming, the Prime Minister of the Western Shu, stationed troops in Nanchong and waited for the northern expedition. In order not to miss the battle, the Shu army was hungry in the stomach during the March, so they set up their helmets, put the noodles and the helmets evenly under the helmets, burn firewood under the helmets, Shaoqing, and the helmets inside the helmets were already cakes. They were called pot helmets. Later, Bao Yuanheng, the posterity of Duke Bao, followed the army into Sichuan. He made helmets in the Xi army. For a long time, I saw that the round shape of the Guokui was thick. Although it could relieve hunger and endure hunger, it lacked the taste. It was not crispy. I thought for a long time. The central part was thin and thick, so I felt that it was fragrant and crispy and delicious. Since then, the Baoshi Guokui has been born. Since the development of Bao's Guokui, its descendants have kept up with the pulse of the times. While meeting the market demand, the taste is also constantly improving to meet the needs of consumers. The Guokui is sandwiched with cold noodles, pig ears, chicken shreds and other spicy and delicious Sichuan flavor and Anhui style dishes. It's more unique and coveted.