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1

Mala Tang

It is said that Mala Tang originated from the bank of the Yangtze River. At first, boatmen and trackmen created the way to eat Mala Tang. From Yibin, Sichuan to Wushan in the Three Gorges, due to the fast-flowing water, it is naturally an indispensable scenery for the trackers. While pulling the fiber, they pick up a few stones by the river, set up a crock, scoop a few scoops of river water, make a fire on the bucket, add vegetables to the pot, and if there are no vegetables, take local materials, pull out some wild vegetables, add seasonings such as sea pepper and pepper, and rinse and scald them, and taste after eating. Convenient cooking customs are followed by the 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 powder

Hot and sour powder is a traditional snack widely circulated in the countryside of Chongqing, which has been loved by people for a long time because of its low price and good quality. 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 mostly used in the whole country. Among them, Haoyoulai Hot and Sour Powder in Bayi Road Haochi Street is the most famous.

3

Dandan Noodles

"Dandan Noodles" is a local snack in Chongqing. It is said that Dandan Noodles has a history of over 151 years. In the past, there were vendors selling spicy noodles in Chongqing, who shouldered a burden and knocked on bamboo sticks to sell along the street. At one end of the burden was a stove and a square pot, which was divided into two compartments, one for cooking noodles and the other for boiling fresh soup. The other end is equipped with noodles, condiments and bowls and chopsticks. People call this kind of noodles, which are sold along the street, "Dandan Noodles".

4

Maoxuewang

Features: Nutritional components: Duck blood is of high nutritional value, rich in protein and various trace elements, such as iron, copper and calcium. Flavor characteristics: spicy, fresh and fragrant, and the juice is rich and full of flavor. Main efficacy: Duck blood has the effects of enriching blood, clearing away heat and toxic materials, and preventing and relieving iron deficiency anemia.

5

Chen Mahua

Features: specifications: each twist is 11 cm long, the strands are twisted evenly and beautifully, with five twists per twist, and the twist is neat, with 25 grams per twist. Color: goose yellow. Tissue: loose and crisp, no adhesion and induration. Taste: crispy, highlighting the fresh flavor of monosodium glutamate, with moderate salinity.

6

Laoma wonton soup

Laoma brand originated in Fuling District and was founded in August 2113 by Lany. In just one year, there are branches all over the municipality directly under the central government. Xiushan, Youyang, Qianjiang, Pengshui, Wulong, Shizhu, Fengdu, Wanxian, Changshou and Nanchuan. Old hemp wonton soup can be divided into six flavors: clear soup, slightly hemp, slightly hemp, medium hemp, old hemp and special hemp. In addition, the store uses fragrant bone soup and chicken soup to make wonton soup, and the soup will not be left after eating it.

7

Peculiar beans

The product was originally produced in Beibei District of Chongqing in 1958, and now it has become one of the traditional famous and special foods in Chongqing. There are more than 31 major manufacturers, with an annual production and sales volume of more than 12,111 tons, which are deeply loved by consumers all over the country and have been exported to Southeast Asia, North America and other countries and regions.

8

saliva chicken

saliva chicken! My mouth watered at the name. What impressed me the most was the pile of seasoning cans on the counter of the saliva chicken stall, which were filled one by one. You bought one or half boiled chicken, chopped it, and then it was poured with seasoning. The fragrance suddenly got into your nose, stimulating your taste and drooling, but it just couldn't stop .............................................................................................. Our common bean curd is made in a pot, while "floating on water" is made directly in a porcelain bowl. Tofu pudding melts at the entrance, with a hint of sweetness and thick bean fragrance, and all kinds of spices are entangled in the mouth, which is a feast of the tongue.

11

Hechuan peach slices

Features: specifications: smooth section, uniform thickness, rectangular slice, 9.2cm long and 3cm wide. More than 441 tablets per kilogram. Color; Jade white, shiny. Organization: Soft and crisp tablets, which can be spread freely and rolled up, without binding, without removing peach kernels, sugar seeds and impurities. Taste: sweet and moist, with peach kernel and rose fragrance, and a fragrant aftertaste.

12

Wanzhou Grilled Fish

Grilled fish originated in Wanzhou, the Three Gorges reservoir area of the Yangtze River. Many years ago, countless trackers took boats as their homes, and naturally they cooked on the boats for three meals a day. The fish raised by the Yangtze River water naturally became delicious for the trackers. It is said that the method of grilled fish in Wanzhou, the upper reaches of the Yangtze River, was very simple, using only firewood, iron fork, oil and salt.

13

Wanzhou mutton gege

There are many mountain people who raise goats, and there is a dish called mutton gege. Many diners think that the word "gege" must be a dish in the palace, but it is actually a local name. This dish is very distinctive, but it is steamed with Chili residue mixed with other main ingredients. This is another unique way of eating, which is different from braised mutton and instant-boiled mutton. It is spicy and palatable, with a long aftertaste, mellow and kind, and the meat is fresh but not greasy, tender but not tender.

14

Spicy chicken

Excellent spicy chicken must be bright in color, and complement the pepper, and cannot be blackened. The chicken nuggets must be crispy in the mouth, with a fragrant smell of dried pepper, sweet and salty. When spicy chicken came out, it brought out a large number of dishes and formed a series of chili pepper dishes, such as chili pepper snail, chili pepper fat sausage, chili pepper hoof flower, diced spicy fish and chili pepper bamboo shrimp.

15

Roasted duck with konjac

Roasted duck with konjac is made by roasting konjac and duck. The color of the dish is red and bright, the konjac is soft and delicate, the duck is fat and crisp, the taste is salty and fresh, spicy and fragrant. Amorphophallus konjac, because of its toxicity, must be boiled in lime water before eating. It is a great contribution of Sichuan-Chongqing people to China food to make food after making drugs. Roasted duck with konjac is a fine product of konjac cuisine.

16

Sour radish and old duck soup

Chongqing Sour radish and old duck soup is delicious, and the soup is bright and clear. It is said that it can also be used to dry in autumn, and it can also be regarded as a home-cooked dish. This dish is simple, but the selection of materials should not be sloppy. Old duck soup, of course, must choose old duck, so it is easier to get rid of the smell of duck. Generally, the duck is more than one year old. Sour radishes are also very particular. The quantity of sour radishes depends on the size of ducks, and the brewing time varies with the size of radishes. Because it is the main seasoning material of this dish, the requirements will be higher.