First, Sichuan cuisine in Chongqing is also called Chongqing cuisine-straightforward, exciting and atmospheric.

Chongqing cuisine is characterized by typical Sichuan cuisine, but there must be differences. Of course it won't be so absolute. There's still a difference. To talk about the characteristics of Chongqing cuisine, we should first look at the general characteristics of Sichuan cuisine.

Personally, I think Sichuan cuisine is one of the eight major cuisines in China. Looking at these eight cuisines, Sichuan cuisine is the last one to develop, so it develops rapidly and continues to develop on the basis of following the inherent mode of Sichuan cuisine.

When it comes to Sichuan cuisine, the word "spicy" comes to mind first!

But the "spicy" of Sichuan food is not only "spicy", but its "spicy" contains too much content. As we all know, the only thing that Hunan cuisine and Sichuan cuisine have in common is its "spicy", but in fact, the "spicy" of Sichuan cuisine is not pure "spicy", but "spicy" has a sense of numbness. This is the unique flavor feature of Sichuan cuisine on the basis of "spicy".

Sichuan cuisine pays attention to color, fragrance, taste and shape, and works hard on the word "taste", which is famous for its variety, width and thickness. Sichuan cuisine is composed of seven flavors: spicy, salty, sweet, sour, bitter and fragrant. It is skillfully matched and flexible, creating dozens of unique compound flavors such as spicy, hot and sour, red oil and white oil, which is the first among Chinese and foreign dishes, thus winning the title of "one dish, one grid, ten thousand dishes"

In addition, there are more than 20 kinds of compound flavors. Therefore, Sichuan cuisine can blend hundreds of flavors to cater to the different tastes of people in the north and south of the Yangtze River.

Chengdu Sichuan cuisine is exquisite, and Chongqing Sichuan cuisine is very Jianghu.

Chongqing cuisine is now known as Chongqing-style Sichuan cuisine by the outside world, with more emphasis on spicy taste. But Chongqing people prefer to call it "Chongqing Jianghu dishes". When it comes to Chongqing cuisine and Chengdu cuisine, mainlanders may not understand it. Aren't they all Sichuan dishes? In fact, the big ones look similar, and the varieties of dishes are similar. But in the eyes of the people in this province, it is very different. Chongqing's food is like Chongqing's geography, like mountains and rivers, and there is a tendency to devour everything. Chengdu cuisine, like the gurgling stream in front of the bamboo grove yard, has the beauty of a small jasper. This connotation makes Chengdu chefs and Chongqing chefs very different even if they cook the same dish.

Sichuan cuisine Sichuan cuisine is softer than the first gold medal of Sichuan cuisine, with moderate sugar, vinegar, pepper and noodle sauce, and the overall feeling is more palatable. Sichuan-style pork in Chongqing is a little crispy, but the seasoning is much tougher, and the overall feeling is more pleasant. However, this smell is generally not felt by outsiders.

Chongqing people like to be lively, and there is a lawless straightforward culture in it. Eating is unconventional, and chefs don't like to cook according to recipes, so they often indulge in all kinds of new dishes. These new dishes are generally created by Jianghu chefs without formal training.

Chengdu people like elegance in life, and there is a flowing petty bourgeoisie culture in it. Pay attention to the authenticity of the guests, and the chef dare not neglect them. A Chengdu chef is very particular about meat selection, slicing, ingredients and cooking time. Every restaurant wants to claim that its chef is a formal graduate of Sichuan University. Chengdu cuisine is more elegant, more refined and more refined.

If I invite a well-dressed friend, I will treat him to Chengdu cuisine. More tasteful If I invite my well-dressed friend, I invite him to have a special celebration. More delicious.

Wonderful recommendation:

Taoranju has many branches all over the country, which are blooming everywhere in Chongqing. Chili snails are very spicy and tasty, and taro chicken is also a signature dish. The taro inside is soft and waxy, but the chicken is still tender.

Axingji is one of the most famous Sichuan restaurants in Chongqing, with a high grade. European-style architecture is full of exotic atmosphere under the light at night, and it is a good place for business banquets.

Eating crucian carp in Dongzi Post Pavilion is a unique experience. The long air-raid shelter was actually used by the savvy boss, and tables and chairs were placed to entertain guests, not only to eat delicious food, but also to experience novelty.

Everyone in Chongqing knows that Gele Mountain eats spicy chicken. A large piece of red catches your eye, and there is already a spicy taste in the air. When you pick out a chicken with yellow pepper with bones from a piece of red, the salty chicken, crisp chicken bones and spicy taste make your mouth water.