1, spicy hotpot
It is said that mala Tang originated on the banks of the Yangtze River. At first, it was the boatman and the tracker who created the way to eat mala Tang. From Yibin, Sichuan to Wushan, the Three Gorges, due to the fast-flowing water, it is naturally an indispensable scenery for the trackers. While pulling fibers, they picked up a few stones by the river, set up a crock, scooped up a few spoonfuls of river water, lit a fire on the bucket, and put vegetables in the pot. If there are no vegetables, they took local materials, pulled some wild vegetables, added seasonings such as sea pepper and pepper, scalded them, and tasted them after eating. Convenient cooking custom is followed by riverside. This is the origin of mala Tang. In fact, there are not many mala Tang in Chongqing now, mainly because there are famous hot pots in Chongqing.
2. Hot and sour rice noodles
Hot and sour powder is a traditional snack widely circulated in rural areas of Chongqing. Because of its low price and good quality, it has long been loved by people. Hot and sour powder is mainly made of sweet potato powder, which is divided into two types: one is "gouache", which is made of sweet potato starch; The other is "dry powder", that is, "dry powder strips" processed into vermicelli. Because the hot and sour powder made of dry powder strips is simple and convenient, the production method of "dry powder" is widely used in China. Among them, Haoyoulai Hot and Sour Powder in Haochi Street on Bayi Road is the most famous.
3. Dandan noodles
Dandan Noodles is the local snacks of Chongqing. It is said that Dandan Noodles has a history of 150 years. In the past, there were vendors selling spicy noodles in Chongqing, carrying burdens and knocking bamboo sticks to sell along the street. At one end of the burden is a stove and a square pot, which are divided into two compartments, one for cooking noodles and the other for cooking fresh soup. The other end is equipped with noodles, condiments and bowls and chopsticks. People call this kind of noodles sold along the street "Dandan Noodles". In the 1920s and 1930s, there were hundreds of Dandan Noodles in Chongqing. Zhengdong Dandan Noodles Store was founded on 1950. At first, it put a burden on Bao 'an Road to make spicy noodles, and listed it as "Zhengdong Dandan Noodles". This Dandan Noodles is beautifully made and willing to put seasonings, which stands out from many Dandan Noodles and is loved by the public. 1953, the stall owner rented a storefront to open a shop, mainly in Dandan Noodles, and also sold red oil jiaozi, golden hook wonton, fried noodles and so on. , but also with "Zhengdong Dandan Noodles" as the store. Dandan Noodles, namely "East Dandan Noodles", has been rated as Chongqing-style snacks and Chongqing-famous snacks for many times. In 2000, it was rated as a famous Chinese snack. "Zhengdong Dandan Noodles" has developed from a street Lamian Noodles stall to a famous time-honored brand. The secret of its success lies in: fine workmanship, authentic seasoning, first, the noodles are delicate and uniform, and the hardness is moderate; Second, more than ten kinds of condiments are featured products, which are slightly spicy, thick, delicious and smooth. Zhengdong Dandan Noodles Store is not only famous in Dandan Noodles, but also famous for red oil dumplings, golden hook wonton soup and fried noodles, and has been rated as "Chongqing famous snack" for many times.
4. Mao Wangxue
Features: Nutritional components: Duck blood has high nutritional value and is rich in protein and various trace elements, such as iron, copper and calcium. Flavor characteristics: spicy and delicious, juicy and full of flavor. Main efficacy: Duck blood has the functions of enriching blood, clearing away heat and toxic materials, and preventing and relieving iron deficiency anemia.
5. Chen Mahua
Features: specifications: each section chief 10 cm, the strands are twisted evenly and beautifully, with five twists per strand and neat twist, 25g per strand. Color: goose yellow. Tissue: loose and crisp, without adhesion and induration. Taste: crispy, highlighting the umami flavor of monosodium glutamate, with moderate salinity.
6. Wanzhou grilled fish
Grilled fish originated in Wanzhou, the Three Gorges reservoir area of the Yangtze River. Many years ago, on the vast surface of the Yangtze River, countless trackers took boats as their home. Naturally, they cook on the boat for three meals a day, and the fish raised in the Yangtze River naturally become delicious. It is said that the method of grilled fish in Wanzhou in the upper reaches of the Yangtze River is very simple, using only firewood, iron fork, oil and salt.