Representative dishes are: Chongqing hot pot, boiled fish, fish with Chinese sauerkraut, old duck soup, hot and sour rice noodles, spicy chicken, spring chicken and so on.
Fish-flavored shredded pork and Sichuan-style pork are representative dishes in Chongqing. Fish-flavored shredded pork is moderately sweet and sour with rich aroma. Its raw materials are nothing more than vinegar, sugar, pickled ginger, pickled pepper and onion. Although it is simple, it is not easy to make authentic fish-flavored shredded pork with reasonable collocation. I have ordered this dish in many restaurants, and it is either sour or sweet, which makes people turn off their appetite. So you have to test the chef's skills in the restaurant. You don't have to eat other dishes. You can see the chef's basic skills by ordering a fish-flavored shredded pork. In addition, glutinous rice flour must be added before frying shredded pork and sliced meat in Chongqing cuisine, so that the meat is tender enough. Sichuan-style pork is half-fat and half-lean pork cooked and sliced and fried (if it is not cooked, it will become salt-fried pork). A key to frying Sichuan-style pork is the degree of heat: when frying oil, it should be just right, not greasy, otherwise it will be oily before it is cooked, and it will be hard if it is fried too much; The second key is that if the bean paste smells good, you are half successful. Chongqing people generally fry Sichuan-style pork with Pixian watercress, which is slightly salty. The third key is not to forget to put sugar before cooking. Many people ignore this trick, resulting in less blindness. Authentic Sichuan pork will be unforgettable for a long time! The most famous in Chongqing is hot pot. It is said that the origin of hot pot is due to the cold climate in winter and the frank and straightforward character of Chongqing people. From the hot pot restaurant on the street today, we can see the prosperity of the hot pot market. Chongqing hot pot is mainly divided into red soup and clear soup. Red soup is mainly spicy and delicious, while clear soup is characterized by clear color and fresh taste. Yuanyang hot pot is a combination of the two, that is, the hot pot is divided into Tai Chi patterns with S-shaped metal sheets, one clear and one red, and the colors are distinct. Foreigners like to eat Yuanyang hot pot in Chongqing. If you really can't help eating red soup, please ask clear soup for help immediately. The local people's favorite is probably the small hot pot (also called mala Tang) on the street, and Santuoyi is the representative of this kind of hot pot. The so-called "three delays and one delay" means three yuan for meat dishes (except for individual dishes) and one yuan for vegetarian dishes. After a meal, everyone only needs a dozen yuan to eat and drink, which is really economical. Recently, the competition in the hot pot industry is fierce, and there have been two delays. However, value for money, don't be too greedy. Chongqing hot pot has a wide range of materials. Meat can be taken from poultry, domestic animals and their internal organs, and aquatic products, while almost all vegetables can be used as vegetarian dishes. As for the oil dish, Chongqing people like to mix sesame oil with garlic paste, one is to clear away heat and reduce fire, the other is to season and lubricate, so the aftertaste is longer. I remember when I was in college, one day a classmate from Jiangsu tried hot pot for the first time, and immediately it was too spicy to say a word: "It's so spicy, so spicy ... so spicy ... so delicious!" ..... I want to eat ..... ",it can be seen that the charm of hot pot is endless. No, he called me two days ago and asked me to send some bags of hot pot bottom materials. Eating hot pot in Chongqing is seasonal. Eating hot pot in winter is justified, but the business of hot pot is more popular in summer. On the dog days, sitting in the open air facing the street, topless (male only), the juice in the pot is tumbling, the table is steaming, and you are sweating. At the same time, you are talking and laughing, and a glass of cold beer is very dripping! And this has become a famous street scene in Chongqing in summer, even the outsiders I met in Zhongdian Yongsheng Hotel know it. Compared with the hot pot in Chengdu, Chongqing hot pot is more masculine. If Chongqing hot pot is a "river of no return", then Chengdu hot pot is a "flowing bridge". Chengdu people eat hot pot with fine raw materials; Chongqing people are not so particular about it. Pig and beef are big slices. The cabbage was torn into pieces by hand. Eels don't need washing at all. They were poured into the pot with blood. Recently, Chongqing old stove hot pot reappears, and the earthen stove is bold and unconstrained, even more bold! There are many famous hot pot restaurants in Chongqing, such as Qiaotou, Little Swan, Luningxiang and Sister Su. I like the bridge. In Nanping's head office, the place is large, the atmosphere is good, the order is priced, you can eat high-end dishes such as Jiangtuan, and there is a song and dance fashion show during the dinner. In contrast, I went to the marble branch for more self-help hot pots. Everyone 30 yuan ate whatever they wanted except white wine. Yuanyang hot pot is generally used, and most meat dishes are hot red soup; Stewed mushrooms, lettuce, vermicelli and other vegetarian dishes in clear soup. If you like snails, you must ask the waiter for another dried Chili dish. During the dinner, the waiter kept pushing the cart to deliver snacks and tasted lettuce heads and fried bean paste cakes. Don't open it, because the delicious food is yet to come. Eat almost, you can have a bowl of iced tremella soup to cool and moisten your lungs; If you think your stomach still has potential to tap, have a bowl of eight-treasure porridge and add some snacks. Finally, a plate of fruit was served, and I left with satisfaction. If you haven't finished eating hot pot in Chongqing, you can take the bottom material of the ignition pot back. The simplest way is to add water to the bottom material and boil it. If you want to pay attention to it, first fry Pixian watercress in oil, add bone soup (chicken soup is also acceptable), then add butter, dried pepper, pepper, garlic, ginger and seasoning, boil it, and then add seasoning according to taste.
When you arrive in Chongqing, you should first try the spring chicken. Authentic spring chicken is in Huangjueya, Nan 'an District. Choose an elegant villa in Chunji Street (such as Tabao Garden). First, choose live chickens according to your food intake, and then choose whether to eat more chickens according to your taste preferences. Then you can order garlic sprouts, stir-fried old bacon, cold ear root, Shan Ye seasonal side dishes, and finally tortillas. After a while, the spring chicken was served, and the smell was fragrant, and the oil slick in the basin was dazzling. Once the sense of smell and vision are stimulated, they immediately arouse the impulse of taste. Try it quickly, it's spicy and delicious! Due to the stimulation of pepper, the blood circulation in the body intensifies, and then all the pores in the body expand and sweat slightly. At this moment, all the feelings reveal a word "cool". Have some green vegetable chicken blood soup, taste the delicious chicken blood and taste the faint vegetable fragrance of the soup. Stir-fried chicken offal can let you experience ordinary Sichuan-style home cooking. How about that? Old bacon is transparent and slightly curly, fat but not greasy, emitting the aroma of cypress branches, which feels like farm life. It's getting dark after dinner. Let's go to a tree not far away and have a bird's eye view of the night view of Chongqing. The buildings in Chongqing are adjacent to the two rivers and built on the mountain, so they are ups and downs, patchwork, bright and charming at night, and have a strong three-dimensional sense. You will feel that there is a beautiful and dazzling flower basket in front of you, which is close at hand but out of reach. The feeling of people at the scene is really wonderful! There are many ways to eat chicken in Chongqing: saliva chicken, which combines the advantages of braised chicken and boiled chicken; Spicy chicken, a lot of dried peppers are buried in many diced chickens, which not only needs good eyesight, but also good stomach; Roasted chicken, like spring chicken, has the style of hot pot (two white oval objects are very helpful! :-)
In Chongqing, you can eat duck-based dishes, such as beer duck, mushroom roast duck and braised duck. Here, I want to introduce an ordinary home-cooked dish: sour radish duck soup. The method is simple. Stew the duck (don't forget to put the old ginger), add a proper amount of pickled radish and continue to stew (note: the more sour the pickled radish, the better, preferably aged). When you feel better, add salt and you're done! This soup is very appetizing and makes people eat more. Usually there are many ducks left, and all the sour radishes are salvaged. If you feel trouble, there are similar sour radish duck soup pots on the street, but they use more oil, add tomatoes, yellow flowers and mushrooms to taste, and you can also cook other dishes. Good things have to be shared with you, and then introduce my family's housekeeping dish-tomato bitter advised sparerib soup. As the name implies, it is the soup made by putting these three things together. The soup is slightly white, bitter and fragrant, and the tomatoes are sour and delicious. With ribs, the taste is excellent. Try it, it will corrupt you!
Wujiang fish in Chongqing are generally made of silver carp, not Wujiang fish. The way to eat is to borrow hot pot. Don't light the fire yet, scoop a spoonful of floating oil into your bowl as dipping water, and soak the fish in the bowl before entering. Fish is sliced and coated with starch before cooking, so that the fish is tender and full of flavor. Wujiang fish is not too spicy, and the soup is rich and delicious, which is very suitable for foreigners' tastes. When the fish is finished, light the fire and order. At this time, the eating method is the same as that of hot pot, but the taste is quite different. There are also famous tofu fish in Chongqing. Authentic beancurd fish are moored on the boat by Jialing River, and the environment is good. The beauty of beancurd fish is similar to the "Twenty-four Bridges and Bright Moon" cooked by Huang Rong in The Legend of the Condor Heroes. There is also a kind of pumpkin fish, which is also based on this principle: take a tender pumpkin, remove the pulp, cut it into cubes, first cook the fish head in a pot, then add the fish fillets and pumpkin in turn, cook it (without salt) and take it out of the pot. In addition, take dried Chili noodles (preferably fried, slightly paste), salt, sesame seeds, and make them into dried Chili dishes to eat. Because the essence of fish flavor has been absorbed by pumpkin, you can put the fish aside and enjoy pumpkin first. This kind of pumpkin fish is not sold in restaurants. If you want to eat, you must be diligent! There are countless ways to eat fish in Chongqing. In addition to the above, there are crucian carp, braised fish, spicy and hot fish, boiled fish and fat sausage fish. ......