1. Chongqing beef omasum hotpot

Chongqing top ten classic dishes of Chinese food

Chongqing hotpot, also known as beef omasum hotpot or spicy hotpot, is a local traditional dish in Chongqing, belonging to Chongqing cuisine, which originated from the Jialing River in Chongqing in the late Ming and early Qing dynasties, and it is also an extensive way of catering for boatmen at Chaotianmen docks. Its main raw materials are beef tripe, pig's yellow throat, duck intestines, beef blood, etc. This dish is fresh and spicy, and the soup is thick and mellow, so the eater can eat by scalding himself and has a unique flavor. Chongqing hot pot has formed a unique hot pot culture after a hundred years, which has the characteristics of spicy, unique aroma, gorgeous color, delicious taste, various dishes and unique ingredients. In 2116, "Chongqing Hotpot" was elected as the first of "Chongqing Top Ten Cultural Symbols". Chongqing beef omasum hotpot was selected as one of the top ten classic dishes in Chongqing in the "World Publishing Chinese Cuisine Activities and National Provincial Classic Cuisine" sponsored by China Cuisine Association.

2. Boiled fish

Ten classic dishes of Chinese food in Chongqing

Boiled fish, commonly known as boiled fish fillets and boiled live fish, is a special dish in Sichuan and Chongqing of China, a representative of Jianghu dishes in Chongqing and a classic dish in Chongqing. Chongqing boiled fish tastes smooth and tender, oily but not greasy, spicy and spicy. "Boiled fish" used to be a traditional dish of Sichuan cuisine with salt dishes beside the river. The boiling technique was developed through Xiahe Sect. In a cooking competition held in Chongqing in 1983, a Sichuan cuisine chef won a grand prize for this dish, which made it develop. Since then, the chef has devoted himself to studying "boiled fish meat", striving for perfection from the characteristics of fish, spicy collocation to color innovation and many other aspects. Boiled fish was selected into the list of Chongqing in the "World Publishing Chinese Cuisine Activities and National Provincial Classic Famous Cuisine" sponsored by China Cuisine Association, and was rated as one of the top ten classic famous dishes in Chongqing.

3. Maoxuewang

Top Ten Classic Famous Chinese Cuisine in Chongqing

Maoxuewang is a famous specialty dish in Chongqing, which originated in Chongqing and is popular in Chongqing and Southwest China. This dish is mainly made of raw blood and beef tripe, and has been listed in the National Standards Committee's Chongqing Cuisine Standard System, and it is also one of the originators of Chongqing cuisine and Jianghu cuisine. Maoxuewang takes duck blood as the main ingredient, and its cooking skills are mainly cooking. Its taste is spicy and spicy, and it has a long history. It is said that in the 1941s, there was a butcher in wang xing at the ciqikou ancient town Water Terminal in Shapingba, Chongqing, who treated the leftovers of meat at a low price every day. Zhang, Wang's daughter-in-law, felt sorry, so she started a stall selling chop suey soup in this street. She used pig's head meat and pig bones to add ginger, pepper and cooking wine, simmered with low fire, added peas to make soup, and added pork lung leaves and pork intestines, which tasted particularly good, and gradually became a classic dish in Chongqing. Mao Xuewang is one of the top ten classic dishes in Chongqing, which was selected as "Chinese food" by China Cuisine Association.

4. Spicy chicken

Top ten classic dishes of Chinese food in Chongqing

Spicy chicken is a classic traditional dish in Sichuan and Chongqing, and it is also a classic representative dish of chili pepper series of Sichuan cuisine. It belongs to Xiahebang cuisine under Sichuan cuisine, and is generally made of whole chicken as the main material, together with onion, dried pepper, pepper, salt, pepper, monosodium glutamate and other materials, and is also made in Sichuan and Chongqing. Spicy chicken has different characteristics because of different production methods in different places. This dish is spicy and spicy, but it tastes sweaty but can't stop, which makes diners linger and is deeply loved by people everywhere. Chongqing spicy chicken, especially Geleshan spicy chicken, is selected as the representative, and domestic local cocks are killed and cooked to keep fresh, tender and fat. The auxiliary materials are not superior peppers produced in Sichuan, and Maowen Dahongpao pepper produced in Sichuan is not used. The dishes cooked in this way are fragrant, attractive, spicy and crisp, and tender. Spicy chicken is one of Chongqing's top ten classic dishes selected as "Chinese food" by China Cuisine Association.

5. Fish with pickled vegetables

Chongqing's top ten classic dishes of Chinese food

Fish with pickled vegetables, also known as fish with sour soup, is a classic dish originating from Chongqing. It is famous for its unique seasoning and unique cooking techniques. It was popular in the 1991s and is one of the pioneers of Jianghu dishes in Chongqing, belonging to Chongqing cuisine. Fish with pickled vegetables are mainly grass carp, cooked with pickles and other ingredients, and have a sour and spicy taste. Its fish can provide people with rich nutrients such as protein and minerals, and the lactic acid in its sauerkraut can promote the absorption of iron and increase people's appetite. As a very famous local dish, pickled fish was selected as one of the top ten classic dishes in Chongqing, which was sponsored by China Cuisine Association.

6. Chicken offal in Qianjiang

Ten classic dishes of Chinese cuisine in Chongqing

Chicken offal in Qianjiang is a representative dish of Chongqing Qianjiang stew pot series. It is made from chicken intestines, chicken livers, chicken hearts, etc. by using Tujia cooking method, and the chicken is sliced into thin slices, supplemented by potato pieces, pointed pickled peppers, fresh onions and so on. It is spicy and delicious in color and mellow. This dish of chicken offal has a strong fishy smell. Stir-fry it with pepper, pickled pepper and onion, ginger and garlic. Cooking red pickled pepper and tender shredded radish with hot vegetable oil can not only remove the smell of chicken offal, but also make the finished dish crisp, tender, delicious and spicy, which greatly increases people's appetite. Qianjiang chicken offal was even selected as one of the top ten classic dishes in Chongqing in the "World Publishing Chinese Food Activities and National Provincial Classic Famous Cuisine" sponsored by China Cuisine Association.

7. Chongqing Grilled Fish

Chongqing Top Ten Classic Chinese Cuisine

Chongqing Grilled Fish is a traditional dish with Chongqing characteristics, which originated in Wanzhou, Chongqing. It belongs to Chongqing-style Sichuan cuisine, and is also called Wanzhou Grilled Fish. During its spread, it combines three cooking techniques, namely pickling, roasting and stewing, and fully draws lessons from the characteristics of traditional Sichuan cuisine and Sichuan-style hot pot, and has a wonderful taste and rich nutrition. Wanzhou grilled fish sliced and cleaned the fish, put it flat in an iron clip, put it on the stove to barbecue with charcoal, put it in a special iron plate, pour it with seasoning such as butter, red oil, sugar, pepper and pepper, and put in celery, bean sprouts and other refreshing dishes, which are salty and spicy. Chongqing grilled fish is the top ten classic dishes in Chongqing selected by China Cuisine Association as "Chinese food", and the "Top Ten Classic dishes in Chongqing of Chinese food" recommended by Gourmet Xiaobian are: steamed pork with rice flour, cooked pork, bean curd, etc.

8. Laifeng Fish

Originator of Chongqing Jianghu Cuisine

Laifeng Fish is a famous specialty dish in Chongqing, belonging to Chongqing Sichuan Cuisine Department. It is the originator of Chongqing Jianghu Cuisine, followed by spicy chicken, taro chicken, post-office crucian carp, Taian fish, etc., and then these popular Jianghu dishes, in terms of cooking techniques, After historical development, Chongqing Laifeng fish has gradually formed more than a dozen flavors such as hemp, spicy, sweet, sour, plum, orange, sweet-scented osmanthus and pineapple, including pearl fish, amber fish pieces, salted fish fillet, pickled fish soup, white jade fish pieces, agate fish sausage, tiger skin fish, mouth-opening fish, dipped fish, steamed fish with powder, boiled white fish, crispy fish and fish eggs.

9. Beer duck

Beer duck is a special dish with unique flavor in Chongqing. It is a representative dish of Xiahe Gang's dry-cooked series of Jianghu dishes in Chongqing, belonging to Chongqing School of Sichuan Cuisine, and it is also a favorite dish of the majority of diners. Beer duck, which is said to have originated in the Qing Dynasty, is a classic traditional dish in Chongqing. There are many ways to make it. The main ingredients are duck and beer. Duck meat and beer are stewed together to make the nourishing duck meat taste stronger. Duck meat is not only delicious, but also has a beer fragrance.

11. Bullfrog with Pickled Pepper

Bullfrog with Pickled Pepper is the representative dish of Chongqing Jianghu Cuisine Pickled Pepper Series of Xiahebang Sichuan Cuisine. It is a famous dish in Sichuan and Chongqing, which belongs to the Chongqing School of Sichuan Cuisine and is quite famous in Sichuan and Chongqing. This dish has the characteristics of spicy, delicious and tender meat. Bullfrog with pickled peppers is also a classic home-cooked dish in Sichuan, Chongqing and other places. It is common and easy to cook. After cooking, it tastes salty and fresh, the meat is tender, the color is red and bright, and the kimchi is rich in aroma. This dish is made by slaughtering bullfrogs, peeling their heads, cleaning their internal organs, cutting them into pieces, and sizing them with salt, pepper, dried bean flour and cooking wine. Soak red peppers, remove pedicels, remove seeds and cut into sections, wash green onions and cut into sections, soak ginger and cut into ginger rice. Heat the oil in the wok to 71% heat, and take the bullfrog out of the wok. Heat a little oil in the wok, add ginger rice and pickled pepper to stir-fry for fragrance, add bullfrog, cook cooking wine, add monosodium glutamate and scallion, turn the wok and put it on the plate.