码味又称着味、打底味，是川菜烹饪中重要的基本技术。一般使用食盐、酱油、料酒、葱、姜、花椒等调料。
将鸡肉去筋，剁十字花刀，切成小丁(不宜太大)，装碗加酱油，盐，料酒码味后，再加鸡蛋清少许，用生粉拌匀待用。
The chicken to the ribs, cutting crosswise knife, cut into Xiaoding (not much), loaded bowl add soy sauce, salt, cooking wine yards taste, together with the egg a bit stand-sheng powder mix well.
本厂专业生产不锈钢码斗、味盅、铁板盖、酒吧鼎、面包夹、锅架、腰斗、打蛋器等厨具及各种烧腊类系列用品。
Our factory is specialized in producing stainless steel poise, seasoning container, cover, break tongs, hollowware holder, eggbeater and etc. kitchenware and barbecue kitchenware.
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