Mixed crucian carp in Bishan seems simple, but the simpler the dishes, the purer the ingredients, and the most accurate and in-depth understanding of the ingredients. Taste Chongqing chooses local crucian carp from Bishan Farm, only 4-5 pairs of crucian carp are selected, carefully cooked to ensure the original flavor of crucian carp as much as possible, and the spicy taste of millet and the fragrance of leek are inhaled, and there will be a fresh and sweet litchi flavor after serving. This is the authentic cold mixed crucian carp in Bishan.
Bishan Jiaotu Bishan County is located in the humid monsoon climate zone in the middle subtropical zone, with humid climate, abundant rainfall and four distinct seasons. It has the characteristics of spring drought, hot summer, late autumn, warm winter, long frost-free period, low wind speed, high humidity, less sunshine and more rain and fog, creating an excellent natural environment in Bishan, and the ingredients produced are naturally the best choice. The most prominent pepper rabbit in Bishan has two flavors: pepper and fresh green pepper. The meat is tender, spicy, hemp and spicy, and the more hemp it is, the more you want to eat it. Taste Chongqing selects Bishan Rabbit, Bishan Pepper and Green Pepper, preserving the original flavor of Bishan Ximu Rabbit as much as possible, and then carefully cooking by Sichuan cuisine masters, which further highlights the freshness, fragrance and smoothness of rabbit meat.
Wuxi old bacon Wuxi people are hospitable. In the twelfth lunar month, every family kills pigs and sheep, entertains guests, eats meat and drinks. The meat that can't be eaten is salted, hung on your own earthen stove, and smoked day and night. However, the climate in mountainous areas is warm and cool, and most of them are adobe houses, which are ventilated and breathable. Bacon can be put on hold for a long time, and the longer it is put on hold, the more exotic it tastes. Bacon smoked on such a stove has a very special taste. When you come to Wuxi, you must have a good taste of the local old bacon, which is full of nostalgia. Huang Cancan, shiny, fat but not greasy, delicious old bacon will make you forget it. Wuxi old bacon is a famous brand agricultural product in Chongqing. Taste Chongqing chose the local alpine old bacon in Wuxi, but the pig is an alpine native pig, which is delicious, green and has higher nutritional value. When smoking bacon, use slow fire and incense wood, so that the color, fragrance and taste can be complete.
The fried duck in Tongnan tastes like the fried duck in Chongqing. We choose local rural ducks in Tongliang, plus local green peppers. The cooking technique is "stir-frying", which is different from our usual cooking. This "bombing" is closer to our understanding of "bombing" and "bombing". Although there is no "spicy" in the name of this dish, the color of this dish is not as "spicy" as hot pot and boiled pork slices, but its spicy degree is definitely many times higher than those. There are four kinds of peppers alone, among which Erjingtiao and Xiaomi Spicy are not vegetarians, and ginger is even more powerful. So it is absolutely unbearable not to eat spicy food. If you eat Chili, you may be able to taste it. If you can hum while eating, it must be a "spice girl".
Chongqing Maoxuewang It is said that in the early years of the Republic of China, there was a butcher named Wang in Ciqikou, Chongqing, who treated the leftovers at a low price every day. Zhang Wang, his daughter-in-law, felt it a pity, so she set up a stall in the street to sell chop suey soup, which was boiled with pig's head, pig's bones and peas, and put it in ginger, pepper and cooking wine. It tasted particularly good. Later, I cooked it with chop suey soup. Because this kind of "blood rush" is different from the square "Wang Zi" sold in the market, it is a rough chop suey made of fresh pig blood, so it is called "blood rush". "Mao" is Chongqing dialect, which means rough and sloppy.