Chongqing grilled fish is a traditional flavor snack originating from Wanzhou, Chongqing, which belongs to Sichuan cuisine or Chongqing cuisine. In the process of circulation, the three cooking technology technologies of pickling, roasting and stewing are integrated, and the characteristics of traditional Sichuan cuisine and Sichuan-style hot pot materials are fully borrowed, and the taste is strange and nutritious. It integrates the three cooking technology technologies of pickling, roasting and stewing, and fully draws on the characteristics of traditional Sichuan cuisine and Sichuan-style hot pot ingredients, with a unique taste and rich nutrition. Grilled fish is cut and washed, flattened in an iron clip, grilled on the stove with charcoal, placed in a special iron plate, poured with butter, red oil, sugar, pepper, pepper and other condiments to fry the base, put celery, bean sprouts and other refreshing dishes, the taste is salty and spicy.
Legend has it that in the late Qing Dynasty, the descendants of Chongqing famous chef Ye Tianqi produced a wise woman. Because the Ye family's cooking skills have always been passed on to men and not women, they only taught her some home-cooked cooking methods to serve the daily meals of the family. Her father only showed the dew and stir-fried vegetables on the stove during the New Year's Festival. One year during the Spring Festival, the father was sick in bed and could not get on the stove, so he ordered his daughter to make some ordinary vegetables for the New Year, who knew that the daughter actually made a rich meal, and the skills were amazing. Among them, especially a grilled fish cooked with grilled and then stir-fried ingredients over the fire, my father was also amazed. It turned out that this woman had been immersed in culinary research, and usually took advantage of her father's absence to peek at her own recipes, in order not to leak her own stealing in the cooking techniques, she integrated her own experience on the basis of the original Ye family dish, forming a new recipe with unique ingenuity. Since then, her father found that she was extremely talented in cooking, so he changed the family rules, taught her cooking skills one by one, and taught her the secret recipe of stir-fry ingredients that she was most proud of.
In 1920, the woman married into the Han family, who also worked as a chef in the homes of local officials in the Qing Dynasty, with her husband's surname Han, and later the locals called her "Mother Han". Han family also has its own unique barbecue ingredient secret recipe, Han mother will be the mother's stir-fry ingredient secret recipe and Han family barbecue ingredient secret recipe cleverly combined, continue to use the first grilled and then fried way, the grilled fish further improved, and stir-fry and barbecue these two ingredient secret recipes have also become the key to doing a good job of grilled fish! This is the past life of Chongqing grilled fish.
Chaotianmen in chongqing where the two rivers (Yangtze River, Jialing River) flow, was originally the place where the Hui slaughtered livestock, after the Hui slaughtered the cattle, as long as their flesh, bones, skin, but the cattle were discarded, the sailors on the shore, the porters picked it up, washed it and poured it into the pot, added peppers, peppers, ginger, garlic, salt and other spicy things, boiled and eaten, one to full stomach, two to drive away cold, get rid of dampness, over time, it became the earliest and most famous spicy hot pot in Chongqing.
Chongqing hot pot originated on the banks of the Jialing River in Chongqing in the late Ming and early Qing dynasties, and this dish is also an extensive way of eating and drinking for shipwrights and haulers at docks such as Chaotianmen. Chaotianmen in chongqing at the foot of the two rivers (Yangtze River, Jialing River) was originally the place where the Hui slaughtered livestock, after the Hui slaughtered the cattle, as long as their flesh, bones, and skins, but the cattle were discarded, the sailors and haulers on the shore picked it up, washed it and poured it into the pot, added peppers, peppers, ginger, garlic, salt and other spicy things, boiled and eaten, one to full stomach, the other to drive away the cold, get rid of dampness, over time, it became the earliest and most famous spicy mao belly hot pot in Chongqing.
Chongqing people like cannabis spicy, the pursuit of excitement, so like a variety of heavy flavors of jianghu cuisine, jianghu cuisine in the minds of Chongqing people can be compared with hot pot, small noodles. Burn the earth stove, use a coarse bowl, a large plate for meat, and a large pot for soup. Diners are rough and refreshing, drink wine in large mouths, swallow meat in large mouths, call five invitations and six invitations, eat spicy and hot, taste tender and fresh, not for anything else, just for a full mouth! Chongqing cuisine is Chongqing cuisine, as one of the four traditional cuisines sichuan cuisine branch, Chongqing area created the old Sichuan cuisine and the newly improved Jianghu cuisine, etc., a system of its own, also known as Chongqing Jianghu cuisine, with the characteristics of hemp, spicy, sour, fragrant, especially spicy.
Lai anchovies, from The Bishan District of Chongqing, Laifengyi, "Laifengyu" is the originator of the popularity of "Jianghu cuisine" in Chongqing in recent years, and only after that there are spicy chicken, postal pavilion crucian carp, Tai'an fish and so on. Later, these popular "jianghu dishes", in terms of cooking techniques, did not get rid of the influence of "anchovies".
Sauerkraut fish, from Chongqing Jiangjin District or Bishan District, belongs to the outlier of Chongqing Jianghu cuisine, which is mainly spicy and spicy in Chongqing Jianghu cuisine, and is attractive with sourness.
Spicy chicken, popular in the area of Gele Mountain, later evolved into a spicy chicken street. When spicy chicken was popular, the beating of chicken up the mountain to eat chicken was unprecedented.
Beer duck, because of the vegetable into the street in Chongqing a lot. Six kilometres to the south bank is a street formed by the beer duck business. At first, there were only a few small facades, but now at night the neon lights shine out, and dozens of restaurants are thriving and bustling.
Spring water chicken, some people say, Nanshan is famous for a street of spring water chicken. It is said that the shopkeeper used a bamboo pole to receive the spring water, led it to the kitchen, washed the chicken, chopped it into small pieces, put it into a crock pot, mixed with the spring water, simmered on the fire, indispensable red pepper, purple pepper, green skin garlic, yellow ginger, and then threw a handful of good black shiitake mushrooms, and made a spring water chicken.
The rise of the bean flower fish is related to the bridge. In recent years, Chongqing has built more bridges, cross-river ferries have been used less, and some hoarded boats have been converted into restaurants, and guests can watch the river scenery while eating fish.
Tai'an fish, tai'an fish commonly known as tuotuo fish, from Tai'an Town, Tongnan District, Chongqing, is a traditional Han chinese dish in the Sichuan-Chongqing area, belonging to the Jianghu cuisine. Tai'an Town is the main traffic route between Sichuan and Chongqing, producing silver carp from the Jialing River. Drivers who stopped at Tai'an discovered that the fish here tasted delicious and natural, and the practice was special, and then spread to all over the place. In the late 1980s and early 1990s, Tai'an fish became a famous dish in Chongqing.
Postal pavilion crucian carp, from Chongqing Dazu Postal Pavilion Town. It has become popular in recent years. There are many spices and exquisite eating methods.
Mao Blood Wang, from Ciqikou Town, Shapingba District, Chongqing, a town that retains the ancient dock culture of Chongqing, boils Hair Belly, Blood Flakes (Eel), and Duck Blood Wang together, also from the dock, and is popular with the prosperity of Ciqikou.
Boiled fish, commonly known as boiled fish fillets and boiled live fish, is a special dish in The Sichuan-Chongqing region of China, which is the representative of Chongqing Jianghu cuisine and is a classic dish in Chongqing. Chongqing boiled fish has a smooth and tender taste, oil but not greasy, spicy and spicy taste. "Boiled fish" was originally a traditional dish of the Sichuan cuisine small riverside salt pot dish boiling technique, which was carried forward through the Xiahe Gang Sichuan cuisine!
Qianjiang chicken offal, is the representative dish of Chongqing Qianjiang simmering pot series, the use of Tujia cooking methods, with chicken intestines, chicken liver, chicken heart and other chicken offal as raw materials, and the chicken meat cut into thin slices, supplemented by potato pieces, pointed pickled pepper, fresh onions, etc., the taste is spicy and spicy, the color is delicious, mellow and delicious, becoming a famous Jianghu dish in Chongqing. This dish chicken offal has a heavy fishy taste, it is fried with chili peppers, pickled peppers and green onions, ginger and garlic, and the hot vegetable oil is cooked with red and colorful pickled peppers and tender pickled radish shreds, which can not only remove the peculiar smell of chicken offal, but also make the dish crisp and tender, spicy and increase people's appetite!
Bubble pepper bullfrog, is the representative dish of the Chongqing Jianghu cuisine pickled pepper series of Xiahe GangChuan cuisine, is a famous dish in the Sichuan-Chongqing region with full color and flavor, belongs to the Yupai Sichuan cuisine, in the Sichuan-Chongqing area are quite famous dishes, this dish has the characteristics of spicy and fresh flavor, tender meat. Pickled pepper bullfrog is also a classic home-cooked dish in Sichuan, Chongqing and other places, the most common and easy to cook, after the dish taste salty and fresh, the meat is tender, the color is bright red, and the kimchi aroma is strong!
Jianjiao chicken is a representative dish of Chongqing Jiangjin, which is a dish cooked with chicken and green pepper as the main ingredient and millet pepper as the seasoning base, which is a typical Chongqing Jianghu dish based on jianchi pepper. Jianjiao chicken was originally a special dish that Jiangjin Chen Youliang and his wife painstakingly operated for more than 20 years, and the specialty dish that met the tastes of local consumers was mistakenly conceived, and has spread throughout the major restaurants in Jiangjin, and has endured for a long time and has become a famous dish in Chongqing.
Whenever night falls, the lanterns are on, the night view of Chongqing is beautiful, the food is beautiful, at this time, this scene will make you linger!
