Sichuan cuisine is mainly divided into two factions: Chengdu and Chongqing. Today, I would like to introduce the cuisine of Chongqing. The first thing to say is the Gele Mountain Spicy Chicken. This dish comes from Geleshan Town, Shapingba District, Chongqing. Lin Zhongle's roadside shop opened in 1990 and is very popular in the local area. The pleasure or peculiarity of eating this dish is to look for this soybean-sized crispy diced chicken in a large pot of pepper. There's also Wanzhou grilled fish, a home-cooked dish that we often encounter elsewhere as well. But it is said that this grilled fish eaten in Chongqing Wanzhou is the most authentic. The fish is washed, placed on an iron rack, placed on a stove, and grilled with charcoal. There is also the sister of the Liberation Monument, also called Yu Jie Mao Xuewang. Yu Jie Mao Xuewang is actually a smorgasbord, including wood ear meat slices, sea cabbage, Pinggu and so on. Mainly bloody. Another way to do this is to cook blood tofu together, which tastes spicy. In addition, Qianjiang chicken offal is to mix chicken feet and chicken miscellaneous with this secret recipe seasoning, marinate to make a flavor, and then put it in a pot, cook it with a special soup, add snowflakes, mushrooms, bean skins, bamboo shoots, sea cabbage, winter melon and potatoes, and it is done.
The Nanshan Spring Water Chicken originated in Nanshan, Chongqing. It is one of the new types of dishes that have become popular in the Yuzhou region in recent years. It's spicy and delicious with an endless aftertaste. In general, there are three ways to eat chicken. Spring water chicken, chicken blood stick and fried chicken. Cuiyun boiled fish, its predecessor is actually Chongqing's hot pot fish. Cuiyun boiled fish is unique, with secret ingredients and plenty of pepper. And this pepper. Dishes are cooked under a spicy shell, and a slice of the red oil soup floats in it. It can be said that it is a local dish with a full range of colors and flavors. But you have to be able to withstand this pungent feeling. Dry pot is a local delicacy that can be found everywhere in Chongqing. It inherits some of the techniques of traditional hot pot and Chinese food. Specialties include dry pot chicken, dry pot squid, and dry pot ribs. After finishing the spicy dishes mentioned above, I will recommend a relatively light taste food called bean blossom rice.
This delicious food is usually a delicious food that you often eat on the side of the road when you are traveling locally on weekends, for lunch, or sometimes on a temple pilgrimage. backfill. The sun is a fresh water point, and eating douhua water feels very clean and is delicious. Porcelain mouth twist twist is a brand snack of Ciqikou. If you walk around Ciqikou, you will see more than 30 small shops selling twist flowers. Among them, there are dozens of twist shops with Chen twist signs. The business of these twist shops is very hot. There are usually long lines at the entrance of the shop. If you come to Chongqing, if you don't go to the shopping mall near the porcelain mouth, you will come in vain.
Finally, let's talk about food in Chongqing. The treasure of this town shop is Chongqing hot pot. As we all know, when you go to Chongqing to play, if you don't taste Chongqing hot pot, you won't come to Chongqing. Because this is the most famous food in Chongqing. It is said that Chongqing hot pot was popular during the Daoguang period of the Qing Dynasty. At the banquet in Chongqing, a prop similar to a water pot began to appear. Sichuan writers wrote a book. Here the story of Sichuan hot pot is written, which still originated in Chongqing. The author wrote in this article that the general hot pot is a hot pot for eating buffalo tripe, saying that its origin comes from Jiangbei on the other side of Chongqing. The original reason was that some of the vendors who chose this list had good buffalo offal, and if they bought them, they washed them and then cut the belly of the pole into small pieces. Put it in this pot and add some spices, peppers and brine. Generally speaking, some of the coolies around like to eat it. And we feel that not only the meridians are good, but also the taste is good, and the price is relatively cheap. In the 20s and 30s of the Republic of China, many stalls in Chongqing and many small hotels of slightly larger scale began to introduce Chongqing hot pot. This way of eating has also begun to become more upscale. However, the heating method of the clay stove is still retained. The original pot was replaced by a small copper pot. In addition, guests have prepared a marinade dip, which is more suitable for drinking.
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