1, mala Tang, it is said that mala Tang originated from the banks of the Yangtze River. At the beginning, boatmen and trackers created a way to eat mala Tang. From Yibin, Sichuan to Wushan, the Three Gorges, due to the fast-flowing water, it is naturally an indispensable scenery for the trackers. While pulling fiber, they pick up a few stones by the river, set up a crock, scoop a few spoonfuls of river water, make a fire on the bucket, and put vegetables in the pot. If there are no vegetables, they will use local materials, pull out some wild vegetables, add seasonings such as sea pepper and pepper, rinse and scald them, and they will have a taste after eating. Convenient cooking custom is followed by riverside. This is the origin of mala Tang. In fact, there are not many mala Tang in Chongqing now, mainly because there are famous hot pots in Chongqing.
2, Chongqing skewers Chongqing skewers famous street snacks, how much to eat, there is a saying that "eating hot pot is not a signature, eating skewers is only a signature", a friend of Chongqing. The most lively class reunion is a group of people eating skewers in the street. No words can describe that smell. I can eat whatever I want, and I like chicken kebabs best.
3. Chongqing Hot Pot, also known as Maodu Hot Pot or Spicy Hot Pot, is a traditional way of eating in China, which originated from the extensive catering mode of boatmen along Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing dynasties. The main raw materials are beef tripe, pig's yellow throat, duck intestines and cow's blood.
20/KLOC-In May of 0/6, "Chongqing Hotpot" was elected as the first of the "Top Ten Cultural Symbols of Chongqing". The selection was conducted according to seven criteria: cultural content, popularity, reputation, representativeness, uniqueness, regionality and times.
4. Chongqing hot and sour powder is a widely circulated local traditional snack in Chongqing and has always been one of Chongqing people's favorites. The main flour made by hand is mainly sweet potato and pea starch, and then it is made by farmers by traditional manual leakage. Local snacks, Chongqing, which is deeply loved by people all over the country, is full of hot and sour, spicy and appetizing, and full of fragrance. "Chongqing hot and sour powder" is a pure natural green food. For a long time, Chongqing hot and sour powder is appetizing because of its unique taste and acidity, which is deeply loved by Chongqing people. Its characteristics are "hemp, spicy, fresh, fragrant, sour and oily but not greasy". Known as "the best powder in the world."
5. Dandan Noodles in Dandan Noodles is local snacks in Chongqing. It is said that Dandan Noodles has a history of 150 years. In the past, there were vendors selling spicy noodles in Chongqing, carrying burdens and knocking bamboo sticks to sell along the street. At one end of the burden is a stove and a square pot, which are divided into two compartments, one for cooking noodles and the other for cooking fresh soup. The other end is equipped with noodles, condiments and bowls and chopsticks. People call this kind of noodles sold along the street "Dandan Noodles".
6. Chongqing is a native of Chongqing. Pasta and Chongqing noodles, which grew up together, are simple and affectionate. Come to a bowl when you are wronged, cry while eating spicy and runny nose, and feel that everything is over. When we meet for the first time, we will also eat a bowl of noodles. Noodles have many flavors, including peas, miscellaneous sauce, sauerkraut, beef jerky and so on. Please try this first.
7. Ma Lao Chaoshou Ma Lao brand originated in Fuling District and was founded by Lany in August 2003. In just one year, branches have spread all over municipalities directly under the central government. Xiushan, Youyang, Qianjiang, Pengshui, Wulong, Shizhu, Fengdu, Wanxian, Changshou and Nanchuan. Laoma wonton is divided into clear soup, slightly hemp, slightly hemp, medium hemp, old hemp and special hemp. In addition, the store uses fragrant bone soup and chicken soup to make wonton, and there will be no soup left after eating.
8. Wanzhou grilled fish grilled fish originated in Wanzhou, the Three Gorges reservoir area of the Yangtze River. Many years ago, countless trackers took boats as their home on the vast Yangtze River. Naturally, they cook on the boat for three meals a day, and the fish raised in the Yangtze River naturally become delicious for the trackers. It is said that the method of grilled fish in Wanzhou in the upper reaches of the Yangtze River is very simple, using only firewood, iron fork, oil and salt.
9. The konjac roast duck is made of konjac and duck. The dishes are red and bright, the konjac is soft and tender, the duck is fat and crisp, the taste is salty and fresh, and it is spicy and fragrant. Konjac, because it is poisonous, must be boiled in lime water before eating. Sichuan and Chongqing people make food after making drugs, which is a great contribution to food in China. And made of konjac roast duck, which is a fine product in konjac dishes.
10, Yanggege is one of the special dishes in the hilly and mountainous areas in the hinterland of the Three Gorges reservoir area, and it is also the most famous dish in Xuanhan, Sichuan, which best represents the customs of Xuanhan. Whether adults, children or women go to restaurants, they all order mutton, which shows their popularity. Originated in Wanzhou, Chongqing and Enshi, Hubei, and spread widely. In the local dialect, the steamer is called Gege, with mutton as the main material and coriander, so it is called "Yanggege".