Chongqing, referred to as Bayu, Shancheng, Yudu, Qiaodu, Wudu, is a municipality directly under the Central Government of the People's Republic of China, a national central city, a megacity, the world hot spring capital, the upper reaches of the Yangtze River economic center, financial center and innovation center, the State Council positioned as an international metropolis. The central and western water, land and air integrated transportation hub. The biggest feature of Chongqing cuisine is spicy, the focus is on hemp, and it is also the credit of peppercorns. The overall taste is heavier (heavy oil, heavy spicy), and spicy food is basically inevitable. Don't eat spicy bees, remember to tell the store to put less peppers.
Come to Chongqing without eating some Chongqing food, how can it be considered a fun to play! Hurry up and eat it~
Boiled fish
Boiled fish, also known as river boiled river fish, is an innovative dish of Han chinese in Chongqing, which belongs to the yubei flavor of Chongqing. It was first popular in Chongqing, Sichuan and other places. Seemingly primitive approach, the actual workmanship is exquisite - choose fresh and fierce live fish, and give full play to the effect of pepper cold, qi and blood, the meat texture cooked will not become tough at all, the taste is smooth and tender, oily and not greasy. The fishy smell of the fish is removed while the tenderness of the fish is maintained. Full of peppers red and bright eyes, spicy but not dry, numb but not bitter. "Hemp on the head, spicy and addictive", so that boiled fish in the country is a mess.
note:
☆ Do not over-consume boiled fish, pay attention to the appropriate stop.
☆ Boiled fish is a high-protein, high-calorie food, but pay attention to matching vegetables and fruits, so as not to cause vitamin deficiency.
☆ Due to eating boiled fish is too spicy caused by poor bowel movements the next day, then it is best to drink more tea, if there are turnips you can eat some to ventilate.
☆ After eating boiled fish, it is easy to have a sore throat, on fire, phlegm, and heat. It should be combined with chrysanthemum tea to dissolve it, and at the same time, if you often eat boiled fish in winter, drink at least 1000 ml of water every day to relieve the fire.
Chongqing hot pot
Chongqing hot pot, also known as Mao belly hot pot or spicy hot pot, is a traditional Chinese way of eating, originating from the late Ming and early Qing dynasties of Chongqing Jialing River, Chaotianmen and other dock boatman porters extensive catering methods, raw materials are mainly beef tripe, pig yellow throat, duck intestines, beef blood Wang and so on. In May 2016, "Chongqing Hotpot" was elected as the first of the "Top Ten Cultural Symbols of Chongqing", and the selection was based on 7 criteria of cultural content, popularity, reputation, representativeness, uniqueness, regionality and epochality. On March 20, 2007, at the opening ceremony of the 3rd China (Chongqing) Hotpot Food and Culture Festival, the China Cuisine Association officially awarded Chongqing the title of "China Hotpot Capital". Naming a city after the "Hotpot Capital" is the first time in Chinese history. Experts agree that Chongqing should not be given the name of China's hot pot capital.
1. Beef liver: beef liver should not be eaten with aunt fish; It should not be eaten with vitamin C, anticoagulant drugs, levodopa, eudepressin, and phenylacetine.
2. Beef (lean): Beef should not be eaten with chestnuts, snails, brown sugar, leeks, white wine and pork.
3. Celery: Celery should not be eaten with turtles, chrysanthemums, clams, rabbit meat, cucumbers and crabs.
Poached fish maw
Poached fish maw, the main ingredients are yellow fish maw, melon clothes and so on. Chongqing's famous flavor snack salty and umami type. Take the processed yellow fish belly, feed the fresh soup, apply the fish grits, draw flowers in the shape of ham, melon clothes, winter mushrooms, etc., and steam them in the cage. It is a high-grade banquet dish with beautiful image, delicate texture and fresh soup.
Spring water chicken
Quanshui chicken is a traditional local dish in Chongqing, which belongs to Chongqing cuisine, and is characterized by unique ingredients, spicy flavor, fresh and refreshing. The ingredients are unique, spicy and full of flavor, fresh and crispy. 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.
Chongqing stone pot fish
Chongqing stone pot fish is a characteristic delicious snack based on the characteristic flavor of Sichuan cuisine, the stone pot contains a large number of iron ion elements that are beneficial to the human body, with anti-cancer, anti-aging wrinkles, gourmet beauty, emollient and other effects. Chongqing stone pot fish is a specialty of Chongqing. In the fragrant red soup, there are a few very thin slices of ginger, a few peppercorns, and a little red oil bright lantern pepper, which are simmered in a stone pot made of wheat slabs, a fine fire, a flickering blue flame, and after a while, the soup in the stone pot will quietly boil, gradually becoming fragrant, and the soup is like a layer of gold leaf floating on it. A long and pleasant fragrance spreads out in a state you are not aware of, delicious and unusual. Drunken Stone Pot Fish Soup is an absolute ancestral secret recipe, and Stone Pot Fish Bottom Soup is uniquely cooked with fresh lamb bone. The ancient saying 'fish and sheep are the basis of umami, and Chongqing stone pot fish deeply understands the three tastes.
Ciqi mouth twist
Ciqikou twist flower, also known as Chen Mahua, is a delicious traditional snack, a specialty of Ciqikou Town, Chongqing. There are 10 varieties of Ciqikou twist: plain, black sesame, pepper, black rice, corn, rock sugar glutinous rice, spicy, seaweed, chocolate, honey. Original, sweet and delicious, melts in the mouth, suitable for all ages; Salt and pepper twist, pure taste, crispy slag; Spicy twist flower, Chongqing taste, set sweet, hemp, spicy in one, endless aftertaste; The new product honey twist, pure taste, rich in mineral elements.
Chongqing hot pot base
Chongqing hot pot base is the most tourists must bring at the end of the tour, its characteristics are: spicy mainly, multi-flavor coexistence, pay attention to seasoning, good at change, pay attention to the use of soup, advocating nature, fine knife work, flexible change, wide selection of materials, unique style, drinking and eating, do as you want. Pixian watercress is brewed with broad beans, peppers and salt, and is a local specialty of Pixian County, Chengdu, with its bright red color and strong spicy taste. Pixian bean breaker is the most important seasoning in the red soup hot pot, which can be used in the soup brine to increase the umami taste and aroma, so that the soup has a warm and spicy taste and a thick red and bright.
Introduction to Chongqing
Chongqing is a famous historical and cultural city in China, with a long history of more than 3,000 years and a glorious revolutionary tradition, and the Cuba-Chongqing region centered on Chongqing is the birthplace of Bayu culture, which has bred Chongqing's long history. At the end of the Paleolithic period, 20,000 to 30,000 years ago, humans already lived in the Chongqing area. During the Shang and Zhou dynasties in the 11th century BC, the Ba people established the Ba state with Chongqing as their capital. After the Qin Dynasty destroyed the kingdom of Ba, it was divided into thirty-six counties, and Ba County was one. At its peak, the territory of the State of Pakistan took the former Chongqing Municipality as the administrative center, and governed the areas of eastern Sichuan, southern Shaanxi, western Hubei, northwestern Hunan and northern Qianbei. In the dynasties since the Qin and Han dynasties, this area has for most of the time been a unified administrative district, and its administrative center is located in the former Chongqing Municipality. Chongqing was called Jiangzhou in ancient times, and later also known as Ba County, Chuzhou, Yuzhou, gongzhou. During the Southern and Northern Dynasties, Ba County was changed to Chu Prefecture.
Chongqing is vast in mountainous areas and produces many precious Chinese medicinal materials, such as Huanglian and Tianma of Shizhu, Eucommia of Nanchuan, Temple Ginseng of Wushan and so on. Chongqing's geological and climatic conditions are very suitable for the growth of fruits, Jiangjin citrus, Cangxi sydney pear, longevity Shatian grapefruit, Chengkou milling persimmon, etc. have long been famous, and their big red robe oranges have been tributes to the imperial court.
Chongqing is also one of the main producing areas of tea in China, and tea plantation has a long history, such as "Chongqing Tuo Tea", "Cuiping Silver Needle Tea", "Xinong Maojian", etc., which are the best in tea. The flavor food married with Sichuan cuisine has a variety of varieties and exquisite tastes, and "Chongqing hot pot", "spring water chicken", "old Sichuan Lantern Shadow Beef", "Golden Horn Brand Spiced Beef Jerky", "Baoding Winter Tip", "Jiangjin Rice Candy", "Hechuan Peach Slices" and so on are well-known at home and abroad.
Chongqing's folk handicrafts have always been famous in all directions. Since the beginning of the Southern Song Dynasty, Shu embroidery has been called the four famous embroideries in China along with Su embroidery, Xiang embroidery and Cantonese embroidery. Rongchang folding fan went abroad in the Qing Dynasty. In addition, all kinds of bamboo weaving, Tujia brocade, Longshui small hardware, Three Gorges stone stones, etc., are very local ethnic colors. Qijiang peasant prints, Beibei glassware, Zhaofeng ceramics, etc., have added a brilliant and dazzling brilliance to Chongqing.
Give me a look at it ~~