Laifengyu, taken from Laifengyi, is a post station on the ancient Chengdu-Chongqing post road. It is as famous as Longquanyi, Shuangfengyi and Yi Baishi. It is one of the "four famous hills" on the ancient Chengdu-Chongqing road, and it has been a land of plenty since ancient times.

Its rise should end in the late Ming and early Qing dynasties. At that time, a large number of immigrants from the land of fish and rice in the south of the Yangtze River came to Laifeng, combining the techniques of cooking fish in the south of the Yangtze River with the Sichuan style of Bayu, thus forming a "Laifeng Fish" which combines the flavors of Fujian, Hubei, Guangdong and Hunan cuisine with Sichuan cuisine. In the early 1980s, a group of chefs headed by Tang Dexing and Tang made bold innovations on the basis of inheriting the traditional cooking methods of Sichuan cuisine, and cooked "Laifeng Fish" with the main characteristics of "spicy, spicy and tender", which was deeply loved by diners in the past.

2. Bishan rabbit

Bishan rabbit is taken from Bishan District. In addition to the world-famous Laifeng fish, there are delicious Bishan rattan pepper rabbits. Bishan people love rabbits, and there is a custom that rabbits can't make a meal. Ding rabbit is the most representative of Bishan rabbit. Ding Rabbit has a history of more than 280 years, which can be traced back to the Ming and Qing Dynasties. During the period of War of Resistance against Japanese Aggression, famous schools such as Jiaotong University, Middle School and State Trademark Office moved here, and Feng Yuxiang was full of praise after tasting the local traditional snack "White Cut Rabbit" at Ding's home.

Since then, Ding Rabbit has become quite famous in Chongqing, Nanjing, Shanghai, Suzhou and Wuxi. Under the influence of Ding Rabbit, many famous local chefs in Bishan have improved Ding Rabbit through practice and exploration, and gradually formed their own brand and flavor, thus forming the famous delicacy of Bishan Rabbit.

3.beer duck

Beer duck is a special dish with unique flavor, which is deeply loved by diners. It is said that it originated in the Qing Dynasty. Emperor Kangxi traveled south of the Yangtze River and saw beautiful mountains and clear waters. There are some beautiful ducklings everywhere in the river.

It rained heavily when the mood was high, and the entourage was caught off guard. Kangxi was drenched like a drowned rat and had to run to an inn famous for duck meat. The waiter brought a large pot of cooked duck, and Kangxi immediately became very happy. When he was drunk, he accidentally poured the wine in his cup into the boiling duck pot, and suddenly the aroma was overflowing.

After Emperor Kangxi returned to the palace, he remembered this dish vividly and specially ordered the chef to cook it for him. After years of practice, he used beer and a variety of precious Chinese herbal medicines from Egypt as raw materials. The origin of beer duck can't be verified, but in Chongqing, beer duck is definitely a very famous Jianghu dish. The main ingredients of beer duck are duck meat and beer. Duck is stewed with beer, and nourishing duck tastes stronger. Duck meat not only tastes delicious, but also smells like beer.

4. roast pig's head

Pig's head meat has the effects of nourishing yin, nourishing blood and moistening dryness. For roast pig brain, many people may not have heard of it. Originated in the late Qing Dynasty and the early Republic of China, it is a special Jianghu dish with Bayu flavor. The cooking method is to pickle half a pig skull according to the exclusive secret recipe, and then bake it with charcoal fire until it is yellow, crisp and tender.

But due to historical reasons, the secret recipe of braised pork has been lost. After investigation and study, combined with the characteristics of Sichuan cuisine, Mr. Huang concentrated the essence of diet and supplemented the secret recipe of braised pork, forming a unique grilled pork bone.

5. spicy chicken

Spicy chicken is a classic traditional dish in Sichuan and Chongqing, named after Geleshan in Chongqing. It is said that it originated in the Three Kingdoms period, and the summer rose with Cao Cao. In the 19th year of Jian 'an, it rebelled with Song Jian, calling itself Ping Hanwang, and Cao Cao ordered Xia Yi to discuss it.

Song Jian was destroyed, and the people of Bohai were overjoyed and held a banquet to celebrate the victory. Xiahou Yuan praised "spicy chicken", so it is well known and has been passed down to this day, with a history of 1800 years. After many twists and turns, it was introduced to Bayu and reappeared in Geleshan. Spicy chicken is mainly made of chicken, with onion, dried pepper, pepper, salt, pepper and monosodium glutamate. It is nutritious and delicious. Although it is the same dish, it is cooked in different places and has its own characteristics. But they are deeply loved by people everywhere.