Jianghu dishes have been formed in recent ten years, and it was not systematic to only hear the names of dishes before.
Jianghu dishes are often originated in remote places, and are located in the main roads into the city, which is a place for long-distance passengers and truck drivers to take a break. Tired from the journey and hungry, eating a spicy and delicious meal will spread widely. Even the Jianghu dishes originated in the urban area are in remote areas and out of the downtown area-Laifeng fish in Laifeng town, roasted chicken in Nanchuan county, Baidu fish in Qijiang county, spicy chicken in Geleshan, Taian fish in Taian town, pickled fish in Jinfu town, spring chicken in Nanshan, chili pepper snail in Baishiyi, and boiled fish in Lianglu town ... < P In a sense, it is a strategic shift for the catering industry to adapt to the needs of the working-class consumer groups and the return of the catering market to popularization.
Once upon a time, those local flavor dishes that were popular in Chongqing called Jianghu dishes suddenly filled the urban catering market and formed a trend, from star-rated hotels to food stalls. The new variety of three days and two ends, the starting price of four yuan and five yuan, and the characteristics of seven flavors and eight flavors really made the city's market full of food.
I'm afraid Jianghu dishes are not unique. In recent years, local flavor dishes are popular in the catering markets in the east, the west, the north and the south, but they have different names and tastes. In Jiangsu, Zhejiang, Shanghai and other places, it is called home cooking. In Wuhan, it is called Mazong cuisine. In Guangdong, it is defined as popular cuisine. In the north, it is called Sister-in-law cuisine.
it is rooted in the folk, based on a certain cuisine, and has been taught by many teachers. It has repeated processing in an unconventional way, compound seasoning, western cooking of Chinese dishes, new cooking of old dishes, cooking of northern materials and southern cooking. It seems unintentional, but it is actually ingenious, thus achieving the effect of surprise.
Today, Jianghu dishes, a wonderful flower of food culture, have taken root among the people and spread widely, and have gradually matured with the continuous improvement of chefs from all over the world, adding a bright color to the increasingly fierce catering market. Chongqing hotpot. Jianghu dishes with a long history are said to have been invented by Yangtze River trackers, fishermen and porters. There are many kinds of hot pots, the most famous of which is beef omasum hot pot, and then there are eel hot pot, seafood hot pot, fish head hot pot, mutton hot pot, dog meat hot pot, Yuanyang hot pot and so on.
Jiangjin fish with Chinese sauerkraut. From the roadside food shop of Zhu Erge in Jiangjinfu Town, Chongqing, it serves the drivers who come and go, and then the drivers spread all over Chongqing. It became popular in 1988.
Geleshan spicy chicken. From Geleshan Town, Shapingba District, Chongqing, a roadside shop named Lin Zhongle was first launched. It became popular in 1991. Diners' pleasure is to search for crispy diced chicken as big as soybeans in a large pot of peppers. The shop is located in Geleshan, a forest park in Chongqing, near the famous official residence of Chiang Kai-shek in Chongqing, where tourists and diners form a spicy chicken street.
Taian fish. From Taian Town, Tongnan County, Chongqing. It became popular in 1994. It is also spread by drivers and popular. But this dish is more skillful, and it is not easy to counterfeit, so it is not as popular as other dishes. Hotpot fish From Lianglu Town, Jiangbei District, Chongqing. At first, it was also aimed at drivers' friends. It became popular in 1996. Hotpot fish is also particularly fierce. The fish is about 11 kg of fat fish that is about to flow oil, and it is sliced into palm-sized pieces. Burn a large iron pot like a jar like iron. Serve it with a big footbath after it is cooked, and it is red and hot. A circle of people gathered around this big basin and fished for fish with beer bottles. After eating, cook some green vegetables and tofu, which is especially crisp and neat.
boiled fish. In fact, the predecessor of boiled fish is hot pot fish. After the hot pot fish spread, many restaurants in the city began to imitate it, but the kitchens of these restaurants could not get a big iron pot and burn the fire like iron. Besides, it was not convenient for diners to eat 11 Jin of fish. Therefore, it is made into a small pot, a small fire and a small fish. It is called boiled fish. But personally, I don't feel as happy as hot pot fish like wide soup, fierce fire and fat fish.
spicy crab. This dish should have been invented by a restaurant in Chongqing. Because Jianghu restaurants generally don't involve high-end things like crabs. However, spicy crabs are still like spring snow in Chongqing, and they are not successful in rivers and lakes. It became popular in 1996.
pickled bullfrog. It became popular in 1996. First it was bullfrog, then it was cuttlefish with pickled peppers. And derived a variety of pickled pepper series. This dish was also handed down from restaurants.
stewed duck with sour radish. Use very sour pickled radish, which is specially brewed and not available in other provinces. It usually takes half a year to soak, and the longer the better. This dish has many varieties, such as sour cowpea stew, pickled mountain pepper stew, mutton stew, chicken stew and so on. It became popular in 1996.
Mao xuewang. From Ciqikou Town, Shapingba District, Chongqing, a small town that has preserved the ancient dock culture of Chongqing. Boil beef omasum, blood slices (eel) and duck blood curd together. It was also spread from poor dock laborers. These years have been quite hot.