However, with the improvement of living standards, especially some older people, the acceptance of Chongqing hot pot and some spicy things has decreased a lot, but some light and simple dishes are more popular.
Recently, someone in my family had a birthday, so I took them to chongqing heaven and earth for dinner. After much consideration, we finally chose this one? Chongqing half city? Because there are many Cantonese dishes besides Sichuan and Jianghu dishes, my family is very satisfied with the dishes here.
Speaking of Sichuan cuisine and Cantonese cuisine, there are quite a few restaurants in Chongqing. In the eyes of many Chongqing gourmets, the real Chongqing cuisine is the fusion of Sichuan cuisine and Cantonese cuisine, such as taoranju.
Closer to home, the style of this restaurant is very warm, which combines the warmth of a family restaurant with the elegance of pavilions and flowing water, making it very suitable for banquets or dinners.
Although there are Cantonese dishes, as Chongqing people, we ordered a saliva chicken first.
This saliva chicken is soaked in red oil. Compared with the taste of Chili oil, it is more inclined to the smell of chicken oil itself. With fresh and tender chicken, it is slightly spicy and sweet, and it tastes very rare and appetizing.
My uncle told me that Chongqing people usually order saliva chicken when they eat cold dishes, and every Chongqing person he meets is basically like this, so when he meets a guest who orders saliva chicken, he will directly ask others if they are from Chongqing, and he also found several fellow villagers through this method.
After listening to his statement, Youpin thought it over carefully, as if it were true.
88 yuan served fresh pepper spareribs. One serving contains about 8 to 10 spareribs, each of which is longer than an adult's finger, almost as long as a tourist's palm, and the weight is quite sufficient.
Considering the recent pork price, the fresh ribs in Yonghui Supermarket are close to 50 yuan a catty, which is still worth it.
When I first saw this dish, Youpin thought it was ribs, and I didn't know until I ate it.
The ribs are salted with salt and pepper. Compared with ribs, what's that called? Salt ribs? More suitable, because there is basically no smoke smell, so the taste is relatively light, and there is a hint of pepper flavor in the oil.
The ribs are preserved perfectly, and they are easy to eat with little effort. They are suitable for eating directly in your hand. One person can eat 3 pieces, which is so cool!
Grandparents like this abalone very much. Besides fresh abalone, there are some coarse grains in it. Boiled in the sauce becomes soft and waxy, especially suitable for the elderly.
The Q-elasticity of abalone is visible to the naked eye, and it is tender to eat in the mouth. With the salty and sweet sauce, it forms a soft mucosa in the mouth, giving people a very comfortable feeling.
Seeing this dish, I believe many friends will think of sweet and sour mandarin fish like tourists, but this restaurant has found another way to replace mandarin fish with perch.
Perch meat has less tender spines and is more convenient to eat. With the practice of sweet and sour mandarin fish, the taste of the fish itself is highlighted.
And bring your family to eat, there are old people and children, and there is no stinging bass, which is more convenient to eat and reduces many safety hazards.
This kind of pork neck is roasted with black pepper, which is a Spanish dish. The skin is slightly burnt and tastes crisp. The characteristics of fat and uniform pork neck meat are vividly reflected here, and it tastes very smooth and tender.
With fried spring roll skin, the taste is distinct, and the unique spicy stimulation of black pepper collides with the tasteless spring roll skin, which breeds a new taste and is very unique.
As a classic dish of Cantonese cuisine, this crispy pigeon opens the door to a new world of tourism. Although there are not many Cantonese dishes in Chongqing and there are several famous ones, there are not many shops that actually sell roast pigeons.
Roasting squab is a great test of chef's skill. It is really difficult to ensure that the meat of young pigeons is fresh and tender, and the water can't be lost. It is also necessary to bake the skin of young pigeons crisp and have a faint oily flavor.
So, if you come across a restaurant that makes roast pigeon especially delicious, you must pay attention. The chef in this shop is a bit skilled and can be recommended to tourists!
After eating this meal, the eight of us spent more than 500 yuan, about 70 yuan per capita.
Compared with ordinary Sichuan cuisine and Jianghu cuisine, it is a little more expensive, but considering the quality of the dishes and the dining environment, and the family likes it very much, the overall cost performance is still relatively high, and 4 stars can be recommended for sightseeing products.
Which do you like best, Sichuan cuisine, Jianghu cuisine or Cantonese cuisine? If you like to eat all three dishes, you can try here!