This dish originally came from the people, and it is popular among the people, with a Jianghu color. It is mainly red and bright, spicy heavy oil, which especially stimulates taste buds and belongs to a typical heavy-flavored dish. At best, it can only be regarded as a folk branch of Sichuan cuisine, and it has never been a representative of mainstream Sichuan cuisine. Named Chongqing cuisine, it is very narrow, awkward and ugly. It is completely much ado about nothing, so it is confusing and grandstanding. They are all Sichuan cuisine. Why do you want to divide them so finely? Lack of tolerance and narrow-mindedness. This is a bit neither fish nor fowl.
Administratively, Chongqing is directly under the central government, and Sichuan and Chongqing are divided. However, it does not mean that Sichuan and Chongqing will be completely different in traditional food culture, and they will completely go their separate ways and become strangers. The relationship between the two families is complex, and it has already penetrated into the bone marrow and is inseparable. They all live in the same Sichuan basin, and their customs and cultural heritage come down in one continuous line. It is impossible to completely separate and cut off the contact between the two sides. Even if it is the same representative dish, it should be clearly divided and unfamiliar. Is it necessary? Actually, it's gilding the lily.
As a Chongqing native, I object to the naming of "Chongqing Cuisine". I am not so narrow-minded, so haggle over every ounce, so petty.
Never change its original beliefs. I am from Chongqing, so there is no need to support me. It's a big Sichuan family.
Not supported. Chongqing cuisine is a branch of Sichuan cuisine and cannot be an independent cuisine. Spicy is the characteristic of Sichuan cuisine, and Sichuan cuisine cannot be separated just because Chongqing is zoned out.
Chongqing people
What's the difference between changing the name of kimchi and Koreans?
Nonsense. It turns out that Sichuan cuisine originated from Chongqing cuisine. Let's eat by ourselves and see if there are many places like Chongqing cuisine. It's just that Sichuan cuisine has a wide audience, and everyone only recognizes Sichuan cuisine and doesn't know Chongqing cuisine. It is popular to give Chongqing cuisine a new name now.
Why do Cheng Erwa and Yong Ha 'er always wear the aura of Sichuan cuisine on their heads and leave the special dishes around Yongcheng and Chongqing? The so-called Rong dishes made by your rabble can come up with a few things to serve, so the rabble like you can't face the existence of Chongqing dishes and Rong dishes at all. Do you dare to follow your own path and create your own world according to your own characteristics, like Chongqing men? Cheng Erwa, Rong, you can only swim behind Chongqing people and drink Chongqing people's foot washing water.
Can't change Sichuan cuisine is a kind of culture, Chongqing cuisine is just a branch, and only people with inferiority will think of changing their names. Why not replace Cantonese food in Hong Kong with steel?
I'm from the junction of Sichuan and Chongqing. I feel that Sichuan and Chongqing are brothers. There are always some people who sow discord. I haven't heard of Chongqing cuisine, nor has the official said it! Some people just want to use this topic to let the Sichuan and Chongqing brothers come in and attack each other. In the end, I benefited from it.
Not supported!
Chongqing and Sichuan are a family.
Sichuan cuisine is a kind of cuisine, and Chongqing cuisine also belongs to Sichuan cuisine. Why do you have to divide it so finely and identify it so much that a "Chongqing dish" is produced? Instead, I feel self-defeating