Sichuan cuisine is very famous in the Lower River Gang Sichuan cuisine, that is, Chongqing cuisine represented by Chongqing Jianghu cuisine and Wanzhou large bowl dish. Most of them are mainly home-cooked dishes, and there are more innovative dishes, with spicy taste, and the ingredients are more bold and innovative, often referred to as jianghu cuisine. Most of the dishes in this cuisine originate from local households and roadside snack bars, and are loved by people and are also popular throughout the country.
Xiahe Bangchuan cuisine, simple and rugged, innovative and bold, the atmosphere of the rivers and lakes is extremely strong, the taste is fresh and spicy, intimate and touching, just as hot and lovely as the enthusiastic and proud Chongqing girls!
The so-called "people are floating in the rivers and lakes, where there is no knife, the knife will see blood, and when they see blood, they will eat hair and blood." ”
In chongqing's jianghu cuisine, Mao BloodWang has a very heavy jianghu atmosphere, and listening to the name can scare many timid people. Mao Blood Wang cooking methods are rough and heroic, but also secretly in line with the cooking of the most reasonable, Mao Blood Wang created a new cooking method, is one of the originators of Chongqing Jianghu cuisine, folk sayings: "To the ciqi mouth do not eat Mao Blood Wang, is equivalent to not to the ciqi mouth." ”
It is said that the earliest Mao Blood Wang is clear soup, and the "Mao" of Mao Blood Wang refers to fresh, raw pig blood Wang that has not been cooked. The ingredients of Mao Blood Wang are all pork offal, and its practice is complicated, testing technology and patience, a large cauldron, and then a small pot with leaks around it. Pea soup boiled in a small pot. Outside the small pot, pork bones are used, plus unlimited varieties of pigs are used in the water, and the soup is slowly simmered. Add cold water while cooking, keep it in a state that has just been boiled, and the blood is stronger and more tender the more it is cooked under this kind of heat. The seasoning is made by blending spicy oil, ginger and garlic water, vinegar, salt, soy sauce, sesame oil, peanut crushing and so on.
It didn't appear until the 1990s, and now this fiery hairy blood is popular and loved by the public. Mao Bloodwang abandoned lightness and quickly swept the country after turning to spicy, becoming one of the representatives of Chongqing cuisine. This also marks the beginning of contemporary Sichuan cuisine in Chongqing, entering the overall leap forward to spicy taste. Chongqing cuisine has since been labeled "spicy".
The saliva chicken makes people drool, the saliva chicken is a cold mix chicken, but the cold mix chicken is not a saliva chicken.
It is said that the first spit chicken in Chongqing was opened in the 1980s next to the west gate of the Dayangou Vegetable Market. His family was formerly a white chopped chicken, but the boss loves to invent and create, and actually produced dozens of condiments, which is very exquisite. So how did the name Spit Chicken come about? "Saliva" is actually a verb, that is, "drooling", which is an expression of people in the Sichuan-Chongqing region who describe delicious food, which can be understood as "chicken that makes people drool". His family was able to sell 200 chickens a day.
Now there are dozens of kinds of spit chickens in the Sichuan-Chongqing area, there are red oil, there are vine peppers, peppers, strange smells, but the chickens that really make people drool are really not many.
At present, the most recognized by experts is the red oil taste. Flowing with a spicy and mellow red oil sauce, it wraps the tender chicken thigh meat and sublimates the chicken from delicious to addictive. Whether the red oil is adjusted well or not directly determines what level of flavor the chicken can reach. And this bag of red oil, let you see the Sichuan people on the chili seasoning of the achievements, out of the gods, a mouthful into the soul, the absolute "grand master".
The fame of Wanzhou grilled fish is definitely bigger than that of Wanzhou!
In October 2021, the Wanzhou Grilled Fish Banquet showcased a total of 57 flavors of Wanzhou grilled fish, including spicy, pickled pepper, garlic, fish, pepper, paste, green onion, tempeh and so on.
In fact, no matter what the taste, the main reason why Wanzhou grilled fish is well-known in the country is to brush oil, which is the unique point of Wanzhou grilled fish in production, such as brushing special barbecue oil on the fish while grilling, and then when stir-frying, old oil will be used. Since these two oils are made with a variety of spices, the flavor of the fish will become very unique after use.
Therefore, when we eat Wanzhou grilled fish, we will feel tender and caramelized, and the aftertaste is endless. Wanzhou grilled fish to achieve "one grilled two stew" cooking method, you can say that it is the hot pot of the barbecue industry, can also be said to be the barbecue of the hot pot industry, this dish fully draws on the traditional Yu cuisine and hot pot material characteristics, from 1920 innovation to the present, has been growing in continuous innovation.
The word boiled meat slices are not "boiled," too deceptive.
The phrase "boiled" is used so deceptively that there are countless oolongs that arise from it. When outsiders who can't eat spicy food arrive at Chongqing restaurants to order, they are overjoyed to see the four big characters of "boiled meat slices" on the menu: finally there is a meat dish that can temporarily liberate themselves from spicy taste, then they are not in a hurry to place an order. The imagination is a slice of white-seared meat, which according to the taste of Chongqing people will at most be accompanied by a dipping sauce to add flavor.
When the dish was served, there was a large bowl of red and shiny chili pots in front of me, and the situation was almost comparable to that of the red oil hot pot. Before I could taste it, I was frightened by the pots of red peppers. Forget it, I can only blame myself for taking the taste of Chongqing people lightly and regretting it at the beginning.
Boiled water is the chili version of boiled water, and this "scam" in the hearts of outsiders is the cooking rules agreed by Chongqing people. The same is true for anyone with the word "boiled", such as boiled fish, boiled beef, boiled tofu, boiled brain flower, boiled belly, boiled duck blood, and so on. Mr. Wang Zengqi tasted boiled beef once when he came to Chongqing, and later he described his feelings at that time in the book: "When the boiled beef came up, I ate a large mouthful, and choked me breathlessly", and also made a conclusion that "the most spicy sichuan cuisine is probably boiled beef", which shows that the spicyness of boiled dishes is indeed not small.
The combination of sauerkraut and fish is only due to a misunderstanding.
Sauerkraut fish is a classic dish in Chongqing, famous for its unique sour and spicy taste and unique cooking techniques, making many super foodies linger, and is one of the signature dishes of Chongqing Jianghu cuisine. Legend has it that sauerkraut originated from a fishing boat in Jiangjin, Chongqing, the fisherman sold the big fish he caught for money, and sold the remaining small fish with other farmers for sauerkraut to eat, and accidentally the fisherman accidentally boiled the sauerkraut and fresh fish together, which was such a casual approach that he actually made a delicious meal.
Sauerkraut fish was first popular in the early 1990s, when Chongqing's restaurants, large and small, had their "place" in them. Later, chefs in Chongqing spread it to all parts of China, and other places began to know about this sauerkraut fish.
There is no blessing of gorgeous equipment, no stunning appearance, only the inherent taste of subtlety and introvertedness. Without the synthesis and concealment of heavy materials, the taste of the fish is particularly important. A good pot of sauerkraut fish, the fish must be tender, the sauerkraut must be crisp, the soup must be delicious, and everything must be just right.
No matter how low-cost ingredients are, as long as they are cooked carefully, they can also be on the Qianjiang chicken offal of "Flavor of the World".
Qianjiang chicken offal is a traditional jianghu dish, with a strong home-cooked taste, very delicious, and also has the heroic and refreshing temperament of jianghu cuisine. You can find it in the streets and alleys of Chongqing at will, the acceptance is extremely widespread, and now Qianjiang chicken offal has long been integrated into the lives of Chongqing people.
Chicken liver, chicken gizzard, chicken intestines as raw materials, supplemented by pickled wild pepper, fish fragrant bubble pepper, rouge radish and other ingredients fried in hot oil, crisp and tender, spicy and spicy, delicious color, mellow and delicious, spicy and spicy people's appetite increased. After the broadcast of "Flavor of the World" last year, Qianjiang Chicken Miscellaneous, with 9.5 ratings and 500 million plays, is really amazing!
Chen Xiaoqing described Qianjiang chicken offal as follows: "Chicken gizzard has a unique charm. This is the stomach muscle of the chicken, tight and elastic, the texture is delicate after slicing, and the texture is crisp and tender. Stir-fry over high heat to keep it crisp to the maximum. Pickled peppers are spicy and fishy, sour radish is raw and appetizing, sour and spicy fresh and refreshing mixed with chicken offal, and the flavor is bloomed in the stir-fry. Chicken offal is served and needs to be enjoyed while it is hot. The crisp and fiery pot full of chicken offal, the "small and beautiful" chicken offal, because of its natural pocket size and firmness, also has its own name. ”
In the magical city of Chongqing, not only hot pot spicy, barbecue fragrant, but also a variety of jianghu dishes are also proud and famous. If you go to Chongqing to play, these jianghu dishes, friends must not miss, only after eating these Sichuan dishes of the Xiahe Gang, you will feel that the enthusiasm and cheerfulness of Chongqing people are as hot and spicy as Chongqing girls.
Friends, what other Sichuan dishes have you eaten under the river gang, you may wish to leave a message in the discussion area to see if it is really enthusiastic and full of pride?
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