Chongqing cuisine and Chengdu cuisine may not be understood by outsiders. Aren’t they both Sichuan cuisine? Then he said that you can eat it anywhere in Chongqing, it’s so popular. From Chengdu? Yeerba? Especially in the eyes of people from the two places, they are very different. In fact, this can be seen from the current situation of the two places. Chongqing has an endless stream of innovative dishes, while Chengdu has basically remained unchanged. In terms of fame and influence, the two are completely different. Among the top 100 restaurants in the country, Chongqing has 17 restaurants, ranking first in the country, while Chengdu and even Sichuan only have four restaurants. The dishes that are popular all over the country are basically from Chongqing, and Chengdu has no contribution at all. Chongqing’s cuisine is just like Chongqing’s geography, like mountains and rivers, with a tendency to be inclusive and enterprising. Chengdu cuisine is like Fu Nanhe, the mother river of Chengdu, with the beauty of Xiaojiabiyu. This kind of connotation makes Chengdu chefs and Chongqing chefs cook the same dish very differently. Compared with twice-cooked pork, the number one dish in Sichuan cuisine, Chengdu's twice-cooked pork is a bit softer, with more moderate amounts of sugar, vinegar, chili, and flour sauce, and the overall feeling is more palatable. Chongqing's twice-cooked pork is more refreshing and crispy. The maker can flexibly season the meat according to the needs of the eater, so the overall feeling of the eater is more enjoyable. Moreover, Chongqing’s twice-cooked pork is ever-changing and eclectic, combining flexibility with principle. Therefore, outsiders always think that Chongqing’s twice-cooked pork is more authentic and delicious. Chongqing people like excitement and chase trends, and they have an optimistic and straightforward culture. Eaters don't stick to conventions, and chefs don't like to follow recipes, so various new dishes are often popular. Just like Zhang Sanfeng created his own Wudang, these new dishes are generally created by chefs without formal training. Coupled with the traditional Shaolin in Chongqing, it can be said that Chongqing has concentrated the advantages of Shaolin and Wudang, so it is far better than Chengdu. Chengdu people like to live a lazy life, and there is a teahouse culture of muddling along. Diners should pay attention to authenticity, and chefs should not neglect it. When a Chengdu chef makes twice-cooked pork, everything from meat selection, slicing, ingredients, and heating is extremely rigid. Every restaurant wants to brag that its chef is a formal graduate of Chongqing Cuisine University. Chengdu cuisine is becoming more and more boring, tasteless and declining. If I treat a more reserved friend who I don’t know well, I treat him to Chengdu food. Relatively proportionate. If I treat a friend who is open and generous, I treat him to Chongqing cuisine. relatively happy. Innovation of Chongqing cuisine Chongqing people unconditionally support innovative cuisine. Since the 1980s, a large number of Jianghu dishes have appeared in front of Chongqing people. Some of them did not withstand the test of Chongqing people and gradually disappeared. As long as it can withstand the test, Chengdu people can enjoy better food than local food, and then spread it to the north and south of the country. For example, there are more than ten popular and famous Chongqing dishes. These dishes in Chongqing all have some unique characteristics, that is, they are generally created by Jianghu chefs, and the raw materials and production are relatively popular. Unlike the fat rice rolls in Chengdu, which are like this and that, ordinary people cannot eat or make them. The cooking methods of Chongqing cuisine generally use a lot of oil, strong ingredients (some dishes have more peppers than vegetables), high heat, big pots, and big basins, and they emphasize fresh cooking. In terms of eating method, it is also relatively fun, like spring water chicken, which is more in line with the free and unrestrained psychology and generous and straightforward character of Chongqing people. The decline of Chengdu cuisine Chengdu cuisine can hardly be said to have any innovative dishes. The more famous and popular dish in the country seems to be Feng Yutou, but it is actually an improvement of fish head hot pot. Therefore, Chengdu cuisine rarely has dishes that are very popular across the country, while Chongqing cuisine always maintains a leading position. For example, boiled fish is now very popular in Beijing. Even the Northeastern restaurant downstairs from my house has grandly launched their boiled fish. It almost makes people think that boiled fish is like a strong influenza, which is too lethal. Chengdu cuisine has been trying to tap into the ancient treasure house of Sichuan cuisine and constantly summarize and improve it. From the selection of ingredients, cooking, service, and management, we are constantly improving in all aspects. This improvement is not an improvement of a certain cook's personal consciousness, but a continuous improvement based on the continuous accumulation of the national consciousness. However, Chengdu people have never understood that simple improvements, just as the Japanese have made every part to the utmost detail, are still far behind the Japanese 掎鸸椤What traces, what prostitutes, what kind of thistles, the old first cut arc 3 what is it? > Author: Big Bastard Reply Date: 2006-8-23 0:30:00 Since the Han Dynasty when Xiangru Diqi and Wenjun served as stoves in Chengdu, diners in Chengdu have paid attention to the artistic conception, experience and comparison of eating. surface. The feeling of Chengdu prostitutes (the most famous ancient women in Chengdu, basically all prostitutes) accompanying their guests and serving them food has continued to the people of Chengdu today. As for Qin Liangyu, the first female general in Chinese history, the first female rich man in China, Ba Widow Qing, and the first female ambassador in New China, they are independent and individual. Chongqing people who like to drink heavily in the streets will not care that much. Guests feel that Chongqing people prefer an independent and free eating atmosphere. Chongqing people who like modern fashion seem to be more sophisticated and interested in eating. The scenery, length, depth and width of the Funan River are absolutely incomparable with the Jialing River and the Yangtze River.

Before boating on the river, drinking slowly under the moon is something Chengdu people long for but can never achieve. If you want to eat authentic Sichuan-style stir-fry, the restaurants in Chengdu are all very similar in cooking, and they all pay attention to consistency. However, the restaurants in Chengdu are rigid and rigid, and they all use green garlic sprouts. If the green garlic sprouts are gone, he will tell you that the twice-cooked pork cannot be fried. This will surprise Chongqing people. The taste is an order of magnitude lower than that in Chongqing. But in Chongqing, there are all kinds of tricks. If the business of stir-fried twice-cooked pork exceeds expectations and the garlic sprouts are gone, some restaurants in Chongqing will put dried tofu, some lettuce heads, some cabbage, and some pickled ginger and pickled peppers. As for the choice of seasonings, there are endless variations, but they are all equally delicious. The so-called martial arts in the world lead to the same goal through different paths. Chengdu people carefully summarize the stir-frying method of each side dish. A Chengdu chef can write 10,000 words to summarize the stir-frying method of twice-cooked pork and teach you for 30 days. Then it is passed down from master to master, and is slowly eliminated by the changes of the times. . A Chongqing native summed up the method of stir-frying twice-cooked pork as follows: carefulness, innovation and flexibility. Chongqing people believe that law has no fixed rules, taste comes first, and innovation is always better than conservatism, so Chongqing cuisine far surpasses Chengdu cuisine. Crisp and refreshing, with a long aftertaste. But if you leave Chongqing and travel all over the country, you will never find such good fried vegetables. Chengdu people say that frying vegetables is difficult. No one in Chongqing agrees because they are not as rigid as Chengdu people. Without MSG, Chengdu people don’t know how to cook. Beijing’s stir-fried vegetables are even less worth mentioning. When I was still studying in Chongqing, I would walk twice a week to eat Shao Bai at a small restaurant. The small restaurant has a small front and not many people. A shy girl from eastern Sichuan stood at the counter without a face, then walked over gently and asked softly what she wanted. I usually order a portion of Shao Bai, a bowl of rice, a bowl of bean curd, and a plate of kimchi. Then the girl gently serves you the food and then gently walks away. The Shao Bai is done very well, the meat and bean sprouts are carefully selected, not to mention the steaming heat. Zhenzi rice (a method of steaming rice in Chongqing, steaming the rice in a wooden barrel, which has a special fragrance) is always hot and soft. And I just enjoyed it quietly by myself. The casual feeling was a bit like drinking alone under the moonlight. Similarly, when eating in Chengdu, it feels stiff and rigid, just like eating in prison. I don’t like white meat with garlic paste very much. Put the meat slices and garlic paste together, and there is nothing to eat. But I was in Luoqi Town, Chongqing (the hometown of Feng Shixing, the number one scholar in the Song Dynasty, 50 kilometers away from Chongqing), and the garlic pork slices made by the small restaurant there were really perfect. It is a small town with a history of nearly two thousand years. The restaurants there are very small. The Sichuandong wooden house storefronts next to the ancient bluestone road have wooden tables and wooden benches, and they are kept very clean. As far as the eye can see, the Yangtze River rolls eastward, a century-old yellow horn tree stretches out its branches and leaves, and a few rays of sunlight penetrate into the shop, making it mottled and fresh. The store puts the prepared ingredients on a large table, as fresh as if they were growing in the ground an hour ago. What do you want to eat, there is no recipe, just look at the case and choose. When they make garlic pork slices, they carefully select the best meat and pound the garlic and red oil chilies on site. The meat is cooked just right. When the red oil is poured in, the garlic paste is carefully mixed in. The whistle on the river fades away. , the rest is the aroma that fills the house. On a sunny afternoon, after sailing 50 kilometers on the river, we enjoyed this wonderful garlic pork slices. It was really wonderful and will never be forgotten. After that, I went there three times in a row. It's a pity that such a famous dish tastes just like crap if you go outside Chongqing. Because no one studies the selection of meat, the mellowness of the meat slices, and the care in making it as carefully as the people in Chongqing. Even that environment and fresh water play a key role in the quality of garlic paste. And in Luoqi, an ordinary town by the Yangtze River, the bean curd here has long been famous at home and abroad, and is praised by many diners as: the top of the top. Therefore, no matter what Chongqing people cook, they are full of wisdom and the beauty of life. They pursue taste, strive for excellence in the operation process, and display it artistically and perfectly. On the other hand, the cooking skills of Chengdu people are inflexible compared to those of Chongqing people. There is a huge difference. For every dish, Chengdu people have to rigidly follow the recipe and execute it in a mechanical and soulless manner. Most of the recipes are written by people from Chongqing, and of course the chefs will not write them all in the book, so the dishes made by Chengdu people always lack something. Therefore, Chengdu cuisine has no spirituality and wisdom. Chengdu people boast that Chengdu cuisine is good at improving it, but they are actually covering up the decline of Chengdu cuisine. Because Chengdu people don’t understand that taste and nutrition are fundamental to food, and the meaning of life lies in innovation, not repetition. The main dishes are not as good as those in Chongqing, but Chengdu people say that the advantages of Chengdu cuisine are reflected in some home-cooked stir-fries and snacks. In fact, when it comes to snacks in Chengdu, someone once compared the snacks in the two places and said: Chengdu’s snacks always have some local firsts in one or another, but Chongqing’s snacks are not first at all, because Chongqing’s food is too strong. Likewise, A snack here can be ever-changing and dazzling, and the taste is superb. Chengdu people will never be able to match this. Even the "Chengdu snacks" that are everywhere in Beijing are actually opened by Chongqing people. Just because Chongqing's food is very famous, in order to distinguish it from the food, it was named Chengdu, the second largest city in Southwest China at that time. The decline of Chengdu cuisine and the prosperity of Chongqing cuisine are as different as the width and depth of the Funan River and the width and depth of the Jialing River.

Comparing Chengdu cuisine, which used to be comparable to Chongqing cuisine, people can’t help but sigh deeply at the current decline of Chengdu cuisine.