Maowangxue
Wool is made of duck blood, with exquisite cooking skills, mainly cooking, and spicy and delicious taste. Originated in Chongqing, it is a very popular dish in Chongqing and Southwest China. The famous dishes that Chongqing must eat are of course indispensable. Raw blood is eaten hot now, and there are some delicious side dishes, such as bean sprouts, cabbage, bean skin, ham and so on. , can be added according to your own preferences, so that the soup is red and bright, spicy and delicious, and full of flavor.
Geleshan spicy chicken
Spicy chicken is one of the famous dishes that Chongqing must eat. It has a traditional flavor. Because it originated in Geleshan, Chongqing, it was named. This dish is reddish brown with luster, soft and spicy. Salty with alcohol, the ingredients for this dish are particularly particular. The main ingredient must be a local rooster, which is cooked and eaten now. The spicy chicken is tender and fat, and the auxiliary materials are also very rich. It must be the first-class pepper from Sichuan. It tastes spicy and delicious. It is definitely a famous dish in Chongqing.
Chongqing Wanzhou grilled fish
Wanzhou grilled fish is a must-eat dish in Chongqing. Many people should know that this special dish has Chongqing flavor. The steps of making Wanzhou grilled fish are very complicated. Clean the fish, put it in an iron clip, barbecue with charcoal, pour butter, red oil, sugar, pepper, pepper and other seasonings, and stir-fry the bottom material. Authentic Wanzhou grilled fish tastes salty and spicy, and it combines three cooking methods: pickling, roasting and stewing. When eating, you can order spicy, sauce-flavored, pickled pepper, pepper, sharp pepper, oil consumption and spicy, which is very popular among the public.
Chongqing Qianjiang chicken offal
Chicken offal is actually chicken heart, chicken gizzard, chicken intestine and chicken liver. Chongqing people cooked these ingredients into a delicious dish, which is Qianjiang chicken offal. Qianjiang chicken offal is cooked with Tujia cuisine, which is an authentic Chongqing Jianghu cuisine. Stir-fry chicken offal with pepper, pickled pepper, onion, ginger, garlic and other ingredients, cook in hot vegetable oil, and add shredded radish. The prepared chicken offal is bright red, and the peculiar smell of chicken offal is gone. It also makes the finished dishes crisp, tender, fragrant and spicy, which greatly increases people's appetite.
Nanshan spring chicken
Spring chicken is a very popular Jianghu dish in Chongqing. If you have been to Chongqing, you should know Nanshan Spring Chicken. It was named because it originated in chongqing nanshan. It is a new dish and one of the famous dishes that Chongqing must eat. Spring chicken tastes spicy, rich in materials and full of color, flavor and taste. There are three ways to eat spring chicken, commonly known as "three meals and one chicken", that is, "spring chicken, chicken blood, fried chicken offal", which are generally eaten together and quite distinctive.
Chili oil fillets
Boiled fish and boiled fish fillets actually taste roughly the same, which originated from Cui Yun Township, Yubei District, Chongqing. Boiled fish is a representative dish in Sichuan cuisine and a special dish in Chongqing. The main ingredients are grass carp, bean sprouts, peppers and so on. Boiled fish is characterized by oily but not greasy, spicy but not dry, smooth and tender meat, and very delicious. In many restaurants in Chongqing, you can order this kind of boiled fish, which is characterized by "spicy on the head".
diced rabbit with orange peel
Chenpi Rabbit is also called Leng Tu in Chongqing. It was originally a special dish in Zigong, Sichuan, but it is also quite common in Chongqing. The dried tangerine peel rabbit has the special flavor of dried tangerine peel, spicy and crisp. The cooked food is bright red and has a strong orange peel flavor. The most important thing is that rabbit meat is delicious. The main reason is that dried tangerine peel is added to the ingredients and accessories. Don't underestimate dried tangerine peel, it adds a lot of color to the taste of this dish.