Chongqing is a super cool modern city, which is mainly famous for its beauty, food and beautiful scenery. It is a well-known tourist city in online celebrity at present, and everything here has a profound charm of Bashu culture. Here, I will share with you a detailed food guide. Chongqing Hot Pot

What kind of hot pot is the most authentic?

You usually come to Chongqing to eat hot pot, which refers to the old hot pot and the old Jiugongge hot pot. Of course, today's Chongqing hot pot has been modernized, and hot pot soup has developed from traditional red soup to red and white soup, seafood soup, medicated soup, hot and sour soup, etc. The whole cow pot, the whole sheep pot, the dragon and the phoenix pot, the dog meat pot, the fish head pot, the duck hot pot, the chicken hot pot, the delicacy pot, the porridge bottom pot and the cold hot pot have appeared.

For seasoning, there are clear oil dishes, sesame oil dishes, dry oil dishes, garlic oil dishes, tea oil dishes and egg white dishes. I think the most classic ones are Jiugongge and Garlic Oil Dish. The sesame oil is very fragrant, and garlic is not spicy in it. The spicy ingredients wrapped in sesame oil are not so spicy.

what is the dining environment like?

there were comments on the top 51 hot pots before. I asked a few friends in Chongqing, and they all said that they were almost the same. Little Swan, for example, is a bit new and more suitable for foreigners. Hongyadong is mainly for tourists to eat, and the price is relatively expensive. If it is authentic Chongqing, you can choose those small shops in the alley. And don't be too particular about the dining environment. Because Chongqing hot pot originated from the extensive catering methods of boatmen and porters on the banks of Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing Dynasties, most of the environment was relatively simple, and the waiters were all local people, so they were not so particular.

Is Chongqing hot pot really cheaper than Beijing?

It's much cheaper to eat hot pot in Chongqing than in Beijing. We chose the old Yangmaer hot pot shop, one is close to Jiaochangkou, and the other is that the bottom of the pot is free (Jiugongge is free, Yuanyang 21 yuan), and the bottom of a pot in Beijing is at least 51 yuan+. We went at 17:31, and we waited for about 31 minutes.

The family is full of people who can eat spicy food, at least those who don't need to drink water for a long time. I ordered a slightly spicy pot bottom, which is already very spicy. The best way to relieve spicy food is to drink Weiyi soy milk or sour plum soup and beer.

what ingredients must I order?

spicy beef with the bottom of the pot is really too spicy, which makes you cry.

Others that must be ordered are hairy belly (much cheaper than Beijing), yellow throat, small crispy meat (be sure to eat fried, crispy, fragrant and hemp), brain flower, piranha (that is, the small fish is very tender and covered with a thick layer of ice), diving slippery meat (tender enough to melt in the mouth), duck intestines, goose intestines and coriander balls (meat stuffing).

kidney flower, fresh duck blood (very fresh, which is a perfect match with spicy pot), sweet potato powder, oil bean skin, etc. It is suggested to order some vegetables with a white mouth to relieve the spicy taste, such as radish, cucumber and lettuce. The feeling after eating is delicious, cheap and cool.

how to rinse the nine squares?

We ordered a nine-square grid, and the grids were strung together, but the sizes of the fires were different. Which grid is particular about what to cook.

1. The center grid is rolled up and down, which is suitable for scalding hairy belly, duck intestines, waist slices, beef liver and fat beef, and it is fresh, tender and refreshing for 8~15 seconds.

2. slow fire in the cross is suitable for cooking spicy beef, yellow throat, county flowers, coriander balls and piranha for 2~11 minutes, locking the original flavor of the ingredients.

3. Fine grinding with slow fire is suitable for braised brain flower, duck blood, eel, quail egg and fat sausage, and it will be soft and waxy for more than 21 minutes. Small noodles

Small noodles refer to spicy vegetarian noodles seasoned with onion, garlic, vinegar and pepper. In the discourse system of old Chongqing, noodles with luxurious toppings such as beef fried sauce and ribs are also called small noodles, such as beef, fat sausage and pea Zhajiang Noodles. Chongqing people love Chongqing noodles as much as hot pot, and the intimacy is even worse.

We ate two small noodles in three days, one was "Chongqing Small Noodles with Enemies" downstairs in the moonlight, and the other was "Qin Yun Old Lady Tantan Noodles". It is said that Qin Yun ranks first, but it doesn't make much difference. We ate Chongqing Xiao noodles, pea noodles, pea noodles, pork intestines noodles and chicken noodles. Noodles are calculated according to "two". Generally, two girls have enough to eat, and men can have three. You can make it non-spicy, because it's all poured. A bowl of ordinary noodles is about 11 yuan, and others with fat intestines and chicken offal are about 15 yuan. Hot and sour rice noodles

Hot and sour rice noodles are everywhere in Beijing. Most of them are ordinary sweet potato noodles, and the taste is a little spicy and a little sour. Chongqing's hot and sour powder is mostly hand-made, with sweet potato and pea starch as the main raw materials, and then it is leaked by farmers by traditional hand. Generally, a bowl of 11 yuan is really delicious and tastes different. The vermicelli is spicy and sour, fragrant and appetizing, and its characteristics are "hemp, spicy, fresh, fragrant, sour and oily but not greasy". You can often see people shouting while making powder in the street. Boiled fish & Fish with Chinese sauerkraut

In Chongqing, boiled fish is also called spicy and hot fish. Chongqing boiled fish tastes smooth and tender, oily but not greasy, spicy and spicy. Boiled fish can also keep the fish fresh and tender in addition to its fishy smell. A dazzling array of red peppers is eye-catching, spicy but not dry, hemp but not bitter, "hemp on the head, spicy and enjoyable". Chongqing boiled fish uses a kind of dried red pepper commonly known as bullet.

It is produced in the mountain city of Chongqing, and is made of fresh products collected before and after beginning of autumn. At this time, the pepper is long, thick, fresh in color, with few seeds, spicy and sweet, with the best quality, and it will not turn black and scorched when cooked in high-temperature red oil. This time, I found that many Jianghu dishes restaurants changed to fish with pickled vegetables instead of boiled fish, and most of the signs were "fish with pickled vegetables that can be drunk", which may have been improved and the oil was reduced. Chicken offal

Chicken offal is the internal organs of chicken, such as chicken heart, chicken gizzard, chicken intestine and chicken liver. Chicken offal smells fishy. Stir-fry it with Chili, pickled peppers and onion, ginger and garlic. Cooking red pickled peppers and tender shredded radish with hot vegetable oil can not only remove the smell of chicken offal, but also make the finished dishes crisp, tender, delicious and spicy, which greatly increases people's appetite. The famous chicken offal in Ciqikou, with several shops in the middle of the whole street in Ciqikou, includes one old town chicken offal, the first old town chicken offal in Maozhuang, and fat sister chicken offal.

The most popular chicken offal we ate was the combination of chicken offal and Mao Xuewang, but we ate chicken offal without the combination. Four people in the middle pot have enough to eat. Chicken intestines and liver are the best. Mao xuewang

Mao xuewang is one of the three unique names of porcelain. There is a folk saying: if you don't eat blood at the mouth of the porcelain, you don't go to the mouth of the porcelain. Authentic Mao Xuewang should have duck blood, yellow throat, hairy belly, eel, bean sprouts, lunch meat, fungus and so on. It has the characteristics of hemp, spicy, hot, fresh and fragrant. Spicy and delicious, the juice is full of flavor, appetizing and dehumidifying. Chongqing restaurants are everywhere. We ate under the Sun Moon Plaza, which was cheap and plentiful. A pot of talent is 28 yuan, and at least 41 yuan+is required in Beijing. Spicy chicken

The most famous place for spicy chicken is Gele Mountain. Geleshan spicy chicken is Geleshan spicy chicken, not spicy chicken from other places, nor diced chicken from chili pepper. There are two theories about the initial production of this dish. One said that it was created by two apprentices in a small restaurant in Geleshan at the beginning of the 21

The authentic way is to use the morning pepper from Sichuan or Guizhou as the pepper and the native chicken from Geleshan as the chicken. That taste is naturally much better than the chicken that we usually buy on a large scale. Deep-fried chicken nuggets until crispy inside, stir-fried with pepper, dried pepper and finger pepper. The dish is ruddy in color, spicy and delicious, crisp and crisp. In order to truly reflect the characteristics of this dish, it is better for the finished product to cover the chicken with all the peppers, < P > instead of a few peppers and peppers scattered in the chicken nuggets. Tofu pudding

Tofu pudding is one of Chongqing people's favorite breakfasts. A bowl of warm and tender Tofu pudding is a good start to the day. Come back to Tofu pudding rice at noon. Tofu pudding can bring warmth to Chongqing people no matter whether it is breakfast, lunch or dinner. What is tofu pudding rice? Generally, it is rice+bean curd+dip+a bowl of meat (steamed meat or ribs). The dip can be spicy or not, which is simple and delicious. Camellia oleifera

When the prickly heat is fried in the northwest wheat flour, it must be fried with rapeseed; The rice paste boiled by northeast rice and northeast glutinous rice is scooped out of the pot by hot air; The bowl of rice paste must be hot; Maoxian county's green and red pepper powder can not be less; The butter-secret ginger and garlic sauce is spread on the rice paste and slowly melts; Throw mustard tuber, chopped green onion, coriander and crisp peas into a bowl and add a spoonful of Chili oil. This is Chongqing Camellia oleifera.

when served, the rice paste and the prickly heat are separated, which can keep the best taste of camellia oleifera. A bowl of camellia oleifera is cheap, but the seasoning will not be less than that of small noodles. The ratio of rice and glutinous rice in rice paste is very important. Too much rice can't be pasted, and too much glutinous rice can't be stirred evenly, which affects the taste. The making of prickly heat also tests the heat, and it needs to be fried every day to be crisp, and it will peel after a day. Sprinkle some crisp peas, broken rice sprouts, chopped green onion ... and hook a gourd ladle of oil chili pepper, and it will be spicy and delicious, and the taste of the day will wake up. Recommend online celebrity store of Dawang Camellia oleifera in Ciqikou. Twist

Ciqikou Twist is famous, and it is full of aged twist. The eight most common varieties include: sweet, salt and pepper, spicy, honey, seaweed, spiced and scallion oil. Sweet, sweet and delicious, instant in the mouth, suitable for all ages; Salt and pepper twist, pure taste, crisp slag; Spicy twist, Chongqing flavor, combines sweetness, hemp and spicy, with endless aftertaste; Honey twist, pure taste.

The most famous ones are Chen Jianping and Chen Changyin. There are many people waiting in line in Chen Jianping, so Chen Changyin doesn't have to wait in line. Chen Jianping is cheaper, and Chen Chang's silver seaweed is delicious. It is unclear which one is the real Chen Mahua, and opinions vary. Opposite is the summer twist, which many people also say is delicious, and it feels like there are almost several flavors. Prices are not expensive, honey and original flavor are cheaper ranging from 15 to 18 yuan, while others are more expensive, a catty in their early 21 s is still quite a lot. Spring chicken

Spring chicken is generally eaten by one chicken: spring chicken, chicken blood, fried chicken offal, really big pieces of meat, very spicy. In order to better promote the Spring Water Chicken Culture, the Nan 'an District Government of Chongqing has sponsored the Nan 'an Spring Water Chicken Culture Festival every year. It is still about 7 kilometers away from Nanping Ping. On Nanshan Mountain, not far from the place where a tree is the best place to view Chongqing's night scene, above the mountain, the scenery and air are good, the scenery and food are endless, and there is a spring chicken street. Thousands of skins

The ancient town's three treasures "Maoxuewang, thousands of skins and salted peanuts" are well-known in all directions. The production of thousands of ancient towns is very particular. Choose the best soybeans, soak them in water from a deep well, grind them into soybean milk on a stone mill, and then filter out the juice with a fine white cloth; Then boil water in the pot and cook with slow fire, without bile water; After the pulp is burnt, spread a layer of fine linen and filter it. After squeezing for one day, peel it off one by one. Thousands of them are made from this.

Soft-stewed thousands of pieces, cut them into two-width, inch-long leek-leaf-like filaments, add soda ash, boil them, fish them in a crock and soak them in clear water to remove the alkali until they turn white. Stir-fry with melted lard, add broth to boil, add soy sauce, monosodium glutamate and shredded pork, stir-fry with leek, add 5 yuan of melted oil, put the pan on a plate and sprinkle with pepper noodles, and serve. This is a thousand pieces of soft stew. This dish is served, one green and two white; Moving chopsticks are flexible and unbreakable; Into the mouth, delicate and refreshing, deeply welcomed by diners.