1, traditional Maoxuewang
Traditional Maoxuewang is a famous dish in Chongqing and one of the ancestors of Jianghu dishes in Chongqing. Duck blood is the main ingredient, cooking is the main cooking, and the taste is spicy. Originated in Chongqing, it is popular in Chongqing and Southwest China. This 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.
2. Fish in white sauce
Boiled fish, formerly known as Chongqing hot pot fish, was originally introduced to drivers and friends, also known as river boiled fish and boiled fish fillets, and was first popular in Cui Yun Township, Yubei District, Chongqing. Boiled fish is usually made of fresh grass carp, bean sprouts, peppers and other ingredients. It is characterized by "oily but not greasy, spicy but not dry, hemp but not bitter, and tender meat".
3, garlic white meat
White meat with garlic paste is one of the famous dishes in Chengdu. The choice of garlic paste and white meat requires careful selection of materials, suitable heat, good knife skills and fragrant seasoning. Generally, it is hot, because it is easy to taste when it is hot, and the fragrance spreads faster, and it is ruddy and bright when cooked. Accompanied by steaming, a thick fragrance went straight to the nose, which made people's appetite suddenly open.
4, aged carved braised pork
Carved wine is soft, bright orange, rich and fragrant, sweet and mellow, which can remove fishy smell, taste and enhance fragrance in dishes, making dishes more delicious. The aged carved braised pork with pork belly can make the meat fat but not greasy.
5. Kung Pao Shrimp Ball
Kung Pao Shrimp Ball is a seafood dish based on kung pao chicken and combined with local characteristics. Kung Pao shrimp balls not only highlight the sweet, sour, salty and spicy taste of Kung Pao dishes, but also reflect the delicacy of shrimp, which is a must-taste special delicacy.