Chongqing Hot Pot Articles Which kind of hot pot is the most authentic?
Generally come to Chongqing to eat hot pot, which refers to the old hot pot and the old Jiugongge hot pot. Of course, today's Chongqing hot pot has been modernized, and hot pot soup has also developed from traditional red soup to red and white soup, seafood soup, medicated soup, hot and sour soup and so on. The whole cow pot, whole sheep pot, dragon and phoenix pot, dog meat pot, fish head pot, duck hot pot, chicken hot pot, delicious pot, porridge bottom pot and cold hot pot appeared.
Seasoning appeared clear rape, sesame oil vegetable, dried rape, garlic rape, tea rape, egg white vegetable and so on. I think the most classic ones are Jiugongge and garlic rape. The sesame oil smells good, but the garlic in it is not spicy. Spicy ingredients wrapped in sesame oil are not so spicy.
What is the dining environment like?
There was a comment on the top 50 hot pot before. I asked a few friends in Chongqing, and they all said the same thing. Little swan, for example, is a little new and more suitable for foreigners. Hongyadong is mainly for tourists, and the price is relatively expensive. If it is authentic Chongqing, you can choose those small shops in the alley. And the dining environment should not be too particular. Because Chongqing hot pot originated from the extensive catering mode of boatmen and porters along Jialing River and Chaotianmen River in Chongqing in the late Ming and early Qing dynasties, most of the environment was relatively simple and the waiters were local, so it was not so particular.
Is Chongqing hot pot really cheaper than Beijing?
Eating hot pot in Chongqing is much cheaper than in Beijing. We chose Laoyang Ma 'er Hotpot Restaurant, which is close to Jiaochangkou, and the bottom of the pot is free (Jiugongge is free, Yuanyang 20 yuan), and the bottom of a pot in Beijing is at least 50 yuan+. We went at 17:30 and waited for about 30 minutes.
The family is full of people who can eat spicy food, at least those who don't use water for a long time. I ordered a slightly spicy pot bottom, which is already very spicy. The best way to relieve spicy food is to drink Wei Yidou milk or sour plum soup and beer.
What ingredients must I order?
The spicy beef at the bottom of the pot is really too spicy, and it tears.
Other must-have items include tripe (much cheaper than Beijing), yellow throat, crispy meat (you must eat fried meat, which is crispy, fragrant and hemp), brain flower, piranha (that is, the small fish is tender and there is a thick layer of ice outside), diving slippery meat (tender to the mouth), duck intestines, goose intestines and coriander balls (meat stuffing+coriander, coriander balls).
Kidney flower, fresh duck blood (very fresh, perfect match with spicy pot), powder, oil bean skin, etc. It is suggested to order some white vegetables to alleviate the spicy taste, such as radish, cucumber and lettuce. The feeling after eating is delicious, cheap and refreshing.
How to rinse Jiugongge?
We ordered nine squares, and the squares were strung together, but the sizes of the fires were different. Which grid is particular about what to do?
1. The up-and-down scroll center grid is suitable for scalding tripe, duck intestines, loin slices, beef liver and fat beef for 8~ 15 seconds, which is fresh and refreshing.
2. Slow fire in the cross is suitable for cooking spicy beef, yellow throat, county flower, coriander balls and piranha for 2~ 10 minutes to lock the original flavor of the ingredients.
3. Fine grinding with slow fire, suitable for stewing brain flowers, duck blood, eel, quail eggs and fat intestines, which will be soft and glutinous after more than 20 minutes.
Noodles are spicy vegetarian noodles seasoned with onion, garlic, vinegar and pepper. In the discourse system of old Chongqing, noodles with luxurious toppings such as beef fried sauce and ribs are also called small noodles, such as beef, fat sausage and peas. Chongqing people love Chongqing noodles as much as hot pot, and their intimacy is even worse.
We ate two noodles in three days, one was "Chongqing Enemy Noodles" downstairs in the sunshine and moonlight, and the other was "Qin Yun Old Lady Tantan Noodles". It is said that Qin Yun ranks first, but it doesn't make much difference. We ate Chongqing noodles, pea noodles, pea noodles, pork intestines noodles and chicken noodles. Noodles are counted as "two" Generally, two girls are enough to eat, and men can have three. It doesn't have to be spicy, because it's all upside down. A bowl of ordinary noodles is about 10 yuan, and the other pork intestines and chicken offal are about 15.
Hot and sour powder articles are all hot and sour powder in Beijing. Most of the flour is ordinary sweet potato flour, and it tastes a little spicy and sour. Chongqing's hot and sour powder is mostly made by hand, with sweet potato and pea starch as the main raw materials, and then made by farmers by traditional manual leakage. Generally, a bowl of 10 yuan is really delicious and tastes different. The vermicelli is spicy, sweet and sour, fragrant and appetizing, and is characterized by "hemp, spicy, fresh, fragrant, sour and oily but not greasy". You can often see people shouting while making powder in the street.
Boiled fish and pickled fish In Chongqing, boiled fish is also called spicy fish. Chongqing boiled fish tastes smooth and tender, oily but not greasy, spicy and delicious. In addition to the fishy smell, boiled fish can keep the fish fresh and tender. A dazzling array of red peppers make people shine, spicy but not dry, numb but not bitter, "numb on the head, spicy and enjoyable". Chongqing boiled fish uses a kind of dried pepper commonly known as bullet.
It is produced in the mountain city of Chongqing, and is made of fresh products collected around early autumn. At this time, the pepper is long, thick, fresh in color, with few seeds, spicy and sweet, with the best quality, and it will not turn black and scorch when cooked in high-temperature red oil. This time, I found that many Jianghu dishes restaurants changed boiled fish into pickled fish, and most of the signs were "drinkable pickled fish", which may be improved and reduced oil.
Chicken offal is the internal organs of chicken, namely, chicken heart, chicken gizzard, chicken intestine and chicken liver. Chicken offal smells like fish. Stir-fry pepper, pickled pepper with onion, ginger and garlic. Cooking red pickled peppers and tender shredded radish with hot vegetable oil can not only remove the fishy smell of chicken offal, but also make the finished dishes crisp, tender, fragrant and spicy, which greatly increases people's appetite. Ciqikou famous chicken offal, there are several shops in the middle of Ciqikou whole street, there is an ancient town chicken offal, the first ancient town chicken offal in Maozhuang, and the fat girl chicken offal.
The chicken offal we eat is the most popular if it is mixed with Mao Wangxue, but the chicken offal we eat is not double-spelled. Four people in the middle pot is enough to eat. Chicken intestines and liver are the best.
Mao Mao is one of the three largest porcelain mouths in China. There is a folk saying: don't eat porcelain mouth blood, don't go to porcelain mouth. Authentic Mao Wangxue should have duck blood, yellow throat, hairy belly, eel, bean sprouts, lunch meat, fungus and so on. It is spicy, spicy, fresh and fragrant. Spicy and delicious, juicy, appetizing and dehumidifying. Chongqing restaurants are everywhere. We eat under the Sun Moon Square, which is cheap and rich. A pot of talented 28 yuan needs at least 40 yuan+in Beijing.
The most famous place for spicy chicken is Gele Mountain. Geleshan spicy chicken is Geleshan spicy chicken, not a foreign spicy chicken or diced pepper. There are two theories about the original preparation of this dish. Suppose it's 20
At the beginning of the century, it was founded by two apprentices in a small restaurant in Geleshan. Another way of saying it is that similar time and the same place were just created by an old lady. Although there are differences between the two versions, this dish originated in Gele Mountain. Whether it was developed by mentoring or created by the old lady. The important thing is that this dish is really delicious.
Authentic practice, pepper is morning pepper from Sichuan or Guizhou, and chicken is native chicken from Geleshan. That taste is naturally much better than the chicken we usually buy on a large scale. Stir-fry chicken nuggets until the inside is crisp, stir-fry with pepper, dried pepper and finger pepper. The dish is ruddy in color, spicy and delicious, crisp and refreshing. In order to truly reflect the characteristics of this dish, it is best to cover the chicken with pepper.
Instead of a few peppers and peppers scattered in chicken nuggets.
Tofu pudding is one of Chongqing people's favorite breakfasts. A bowl of warm tofu pudding is a good start to the day. Come back for tofu pudding rice at noon. Whether it is breakfast, lunch or dinner, tofu pudding can bring warmth to Chongqing people. What is tofu pudding rice? Generally, it is rice+tofu brain+dip+a bowl of meat (steamed meat or ribs). Dip sauce can be spicy or not, simple and delicious.
Stir-fried prickly heat with wheat flour in the northwest of Camellia oleifera chapter must stir-fry rape; The rice paste boiled with northeast rice and northeast glutinous rice is scooped out of the pot with hot air; That bowl of rice paste must be hot; There must be no less green and red pepper powder in Maoxian county; Butter secret ginger and garlic sauce is smeared on the rice paste and slowly melts; Throw mustard tuber, chopped green onion, coriander and crispy peas into a bowl and add a spoonful of Chili oil. This is Chongqing Camellia oleifera.
When serving, rice paste and prickly heat are separated, which can keep the best taste of camellia oleifera. A bowl of camellia oleifera is cheap, but the seasoning will not be less than the noodles. The ratio of rice to glutinous rice in rice paste is very important. Too much rice can't be pasted, and too much glutinous rice can't be stirred evenly, which affects the taste. The production of prickly heat is also a test of heat. It is fried until crisp every day, and it will peel off in a day. Sprinkle some crispy peas, broken rice buds, chopped green onion ... and hook a gourd ladle of oil pepper, which is spicy and fragrant, and the taste of the day will wake up. Recommend the online celebrity shop of Ciqikou King Camellia oleifera.
Twist magnetic mouth twist is famous everywhere. The eight most common varieties include: sweet, salt and pepper, spicy, honey, laver, spiced and scallion oil. Sweet and delicious, instant in the mouth, suitable for all ages; Salt and pepper twist, pure taste, crisp residue; Spicy twist, Chongqing flavor, combines sweetness, hemp and spicy, with endless aftertaste; Honey twist, pure taste.
The most famous are Chen Jianping and Chen Changyin. There are many people waiting in line in Chen Jianping, so Chen Changyin doesn't have to wait in line. Chen Jianping is cheaper, and Chen Chang's silver seaweed is delicious. It is unknown which one is the real Chen Mahua, and there are different opinions. Opposite is summer twist, which many people also say is delicious, and it feels like there are almost several flavors. The price is not expensive, honey and the original flavor are cheaper, ranging from 15 to 18 yuan, while others are more expensive, and there are still quite a few in their early twenties.
Spring chicken is usually eaten by a chicken: spring chicken, chicken blood, fried chicken offal, really big meat, very spicy. In order to better promote the spring chicken culture, the Nan 'an District Government of Chongqing hosts the Nan 'an Spring Chicken Culture Festival every year. It is about 7 kilometers away from Nanping Ping. On Nanshan, not far from a tree is the best place to watch the night view of Chongqing. Above the mountain, the scenery and air are good, and the scenery and food are endless. There is also a Spring Chicken Street.
Thousands of pieces of ancient town, three treasures, Maoxuewang, thousands of pieces of skin, salted peanuts, extending in all directions. The production of the ancient town is very particular. Select the best soybean, soak it in deep well water, grind it into soybean milk on a stone mill, and then filter out the juice with a fine white cloth; Then boil water in a pot and cook with slow fire, without bile water; After the pulp is burnt, spread a layer of fine linen and filter. Squeezed for a day, peeled off one by one. Thousands of them are made of this.
Soft stew 1,000 slices, cut into two-and-a-half wide, inch-long leek-like filaments, add soda ash to boil, take them out of a crock, soak them in clear water to remove alkali until they turn white. Stir-fry with melted lard, add broth to boil, add soy sauce, monosodium glutamate, shredded pork and leek to stir-fry, add 5 yuan melted oil, take out the pan and sprinkle with pepper noodles, and serve. This is a thousand pieces of soft stew. This dish is served, one green and two white; Chopsticks are flexible and not easy to break; Instant in the mouth, delicate and refreshing, and popular with diners.