1, Laifeng Fish Laifeng Fish is taken from Laifeng Post, which is a post station on Chengdu-Chongqing ancient post road. Along with Longquanyi, Shuangfeng Yi and Baishi Yi, it is one of the "Four Famous Yi" on the ancient Chengdu-Chongqing Road. 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 is also a delicious rattan pepper rabbit. 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. Just when he was in high spirits, it rained heavily and his 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. Kangxi suddenly became cheerful and ate rice wine and duck. When he was drunk, he accidentally poured the wine in his cup into the boiling duck pot, and it was filled with strange fragrance. 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. Charcoal-roasted pig's brain and pig's head meat have the effects of nourishing yin, nourishing blood and moistening dryness. Many people may not have heard of this dish. 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 Chongqing Geleshan. 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. After the demise of the Song Dynasty, the people of Bao Han rejoiced and held a banquet to celebrate the victory. Xia praised "spicy chicken", so it is very famous, and it 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.
6. Pickled peppers, bullfrogs, pickled peppers and pickled ginger are the secret weapons to improve the taste of Sichuan cuisine. Without the combination of sour and fragrant kimchi, many authentic Sichuan dishes can't be done. One of the most typical Jianghu dishes is bullfrog with pickled peppers. There are few introductions about the rise and development of pickled bullfrog. It can be seen from the limited data that pickled bullfrog plays an extremely important role in Sichuan cuisine. Bullfrog is very rich in nutrition, with protein19.9g per 100m and fat of 0.3.
Mung bean is a kind of food with high protein, low fat, extremely low cholesterol and delicious taste. Boiled bullfrog with pickled peppers is simple to make, spicy and delicious, and is deeply loved by people.
7. Mao Mao takes duck blood as the main ingredient, and its cooking skills are mainly cooking, with a spicy taste. Originated in Chongqing and popular in Chongqing and Southwest China, it is a famous traditional dish. This dish is made of raw blood and eaten while it is hot. The main ingredient is tripe, hence the name. According to legend, during the period of War of Resistance against Japanese Aggression, there was a butcher named Wang Xing at ciqikou ancient town Waterfront in Shapingba, who sold leftovers at a low price every day. Wang's daughter-in-law Zhang felt it was a pity, so she set up a stall selling chop suey soup in the street. She used pig's head meat, pig's bones with ginger, pepper and cooking wine, simmered on low fire, added peas to make soup, and added pork lung leaves and pork intestines, which was particularly delicious. By chance, Zhang put the fresh pig blood curd directly into the chop suey soup, and found that the more boiled the pig blood curd, the more tender it became, and the more delicious it became. This dish is boiled with raw blood and eaten now, hence the name Maoxuewang. "Mao" is Chongqing dialect, which means rough and sloppy. Today, Mao has been included in the "Chongqing cuisine standard system" of the National Standards Committee. After the improvement and innovation of the catering industry, the characteristics of Maoxuewang soup, such as red and bright, spicy and delicious, and heavy taste, have been carried forward.