Chongqing specialty snacks introduction:
Spicy hot pot
In fact, there are not many mala Tang in Chongqing now, mainly because there are famous hot pots in Chongqing.
Hot and Sour Rice Noodles
There are two kinds of hot and sour powder: gouache and dry powder, which are traditional snacks widely circulated in rural areas of Chongqing. Because of its low price and good quality, it has long been loved by people. Among them, Haoyoulai Hot and Sour Powder in Haochi Street on Bayi Road is the most famous.
Dan Dan Noodles
Dandan Noodles is a kind of local snacks with a history of 150 years. In the past, vendors selling spicy noodles in Chongqing carried the burden and knocked on bamboo sticks to sell along the street. At one end of the burden is a stove and a square pot, which are divided into two compartments, one for cooking noodles and the other for cooking fresh soup. The other end is filled with noodles, condiments and chopsticks. People call this kind of noodles sold along the street "Dandan Noodles".
Maowangxue
Flavor characteristics: spicy and delicious, juicy and full of flavor. Main efficacy: Duck blood has the functions of enriching blood, clearing away heat and toxic materials, and preventing and relieving iron deficiency anemia.
Chen Mahua
Every twist length 10 cm, the strands are twisted evenly and beautifully, with five twists per twist and neat twist. The taste is crisp, which highlights the fresh flavor of monosodium glutamate and has moderate salinity.
Ma Lao wonton soup
Ma Lao wonton is divided into six flavors: clear soup, slightly hemp, slightly hemp, medium hemp, old hemp and special hemp. Shopkeepers mix fragrant bone soup with chicken soup to make wonton soup, and every drop of soup will remain after eating.
Weird Hu dou
Now it has become one of the traditional famous and special foods in Chongqing, with a very unique flavor, which combines hemp, spicy, sweet, salty, fresh and crisp. Spicy and salty taste is just right, comfortable and refreshing, all of which are delicious and deeply loved by consumers all over the country.
Steamed chicken with spicy sauce
What impressed me the most was the pile of seasoning cans on the counter of the saliva chicken stall, one by one. You bought a chicken or a half-cooked chicken, then chopped it and poured it with seasoning. The fragrance suddenly gets into your nose and stimulates your taste.
Chicken Feet with Pickled Peppers
One of the famous snacks in Chongqing, it tastes sour and spicy, and it is very simple to make. It can be eaten as a snack or as a cold dish.
"Floating on the water" bean curd
In the ancient town of Luo Qi, a delicious dish-"floating on the water" tofu pudding. The common bean curd brain is made from a pot, while "floating on the water" is made directly from a porcelain bowl. Tofu pudding melts at the entrance, with a faint sweetness and strong bean flavor, and various seasonings are entangled in the mouth, which is simply a feast with the tip of the tongue.
Hechuan peach slice
One of the traditional scenic spots in Hechuan District, Chongqing. Established on 1840. It is made of refined glutinous rice, walnut kernel, white sugar, honey rose and other raw materials. It is characterized by fine powder, softness, thin slice, white color, sweet taste, rich peach kernel and rose fragrance.
Wanzhou grilled fish
Grilled fish originated in Wanzhou, the Three Gorges reservoir area of the Yangtze River. Many years ago, countless trackers took the boat as their home and ate three meals a day. The fish raised in the Yangtze River naturally became their delicacy. It is said that the method of grilled fish in Wanzhou in the upper reaches of the Yangtze River is very simple, using only firewood, iron fork, oil and salt.
Wanzhou yanggege
This dish is very distinctive. It is steamed with Chili residue mixed with other main ingredients. It is another unique way to eat, different from braised mutton and instant-boiled mutton. Spicy and palatable, long aftertaste, mellow and cordial, fresh but not greasy meat, tender but not tender.
Laziji
As soon as the spicy chicken came out, it brought out a large number of dishes, forming a series of Chili dishes such as Chili snails, Chili fat intestines, Chili hoof flowers, spicy fish diced, Chili bamboo shrimp and so on.
Braised duck with shredded konjac
Konjac roast duck is made by baking konjac and duck together. The dishes are red and bright, the konjac is soft and tender, the duck is fat and crisp, the taste is salty and fresh, and it is spicy and fragrant.
Sour radish old duck soup
Chongqing sour radish old duck soup is delicious, the soup color is clear, and it is said that it can also go to autumn dryness. Old duck soup, of course, you have to choose old duck, which is usually used for more than one year; Sour radish is also very particular. The amount of sour radish depends on the size of duck, and the brewing time varies with the size of radish. Because it is the main seasoning material of this dish, the requirements will be higher.