"Fish flavor" is a complex compound flavor, which mainly comes from a small amount of white wine added in the cooking process, in which sour, spicy, sweet and salty flavors are intertwined, and the sour taste comes from chopped pickled peppers. Shredded pork with three parts fat and seven parts cooked is stir-fried in hot oil, and the shredded pork is still soft and tender after serving.

In addition, the accessories of this dish are also headed, and there must be black fungus. As for other things, carrots, bamboo shoots or others are all related to different practices in different places.

2. Mao Wangxue

"Mao" is Chongqing dialect, which means rough and sloppy. In addition, the raw materials for cooking are mainly chop suey such as tripe, and the name of "Maoxuewang" has also spread.

As one of the originators of Jianghu dishes in Chongqing, authentic Maoxuewang must be cheap, and it must be boiled with old oil, so that the taste is thick and thick, and the color is black and transparent. A pot of hairy belly and yellow throat big blades, plus a lot of fat intestine blood, as well as old meat slices and eels, is complete.

3. Husband and wife lung slices

The origin of the couple's lung slices can be traced back to the 1930s. In Chengdu, a couple are selling cold dishes. The husband's name is Guo Chaohua and the wife's name is Zhang Tianzheng. They made cold dishes with cow scraps and set up stalls for sale, which were cheap and good, and gradually became famous.

Therefore, people named the cold salad with beef offal as the main raw material as "husband and wife scraps". However, because the word "waste" is unpleasant and unlucky, and beef lungs are used in cold ingredients, the word "waste" is changed to "lung" and renamed as "husband and wife lung slices".

But later, because the beef lungs were not delicious, all the ingredients were removed, and only the scalp, heart, tongue, tripe and beef were selected, and then sliced for cold salad after pickling. ?

4. white fish

A large bowl of white porcelain was served, full of shiny king, fragrant peppers and prickly ash. Through the clear oil soup, you can see the ups and downs of the white fish inside, which was the best rich food of the year.

You can eat the side dishes in several bowls of boiled fish, bean sprouts and lettuce slices, and put them on the rice. Then you can eat fish in soup, pick up the thorns bit by bit and eat them slowly. That's real enjoyment.

5. spicy chicken

Spicy chicken, as its name implies, must make a plate of good spicy chicken with good peppers. Whether the pepper is dry and fragrant, whether the pepper particles are fried thoroughly, whether the chicken will come out of water, and whether the bones are crisp and rotten, these are the hard criteria for judging the quality of a spicy chicken.

Many people think that the greatest pleasure of eating spicy chicken is the process of picking out small pieces of chicken from peppers.