The first course is hot and sour powder. Hot and sour powder is a traditional Chongqing snack with sour taste, which consists of rice flour, hot and sour soup, sesame oil, bean curd skin, peanuts and other ingredients. The production method is also relatively simple, just cook the rice noodles in the pot, add seasonings and mix well, and then add other ingredients. Hot and sour powder tastes soft and waxy, and is moderate in sour and spicy, so it is a good choice to cool off in summer.
The second course is Maoxuewang. Maoxuewang is a special ingredient in Chongqing hot pot, which is usually composed of duck blood, kidney flower, vermicelli, potato, lettuce, bean skin and other materials, and then cooked together in red soup. Maoxuewang has a rich and spicy taste and a smooth taste. The most important thing for Maoxuewang is soup, which is spicy and sweet, and it is very enjoyable to eat.
The third course is dry pot and fat sausage. Roasted fat sausage is a small stir-fry made of shredded tofu, pickled peppers, fat sausage, garlic leaves, peppers and various spices. Its characteristics are spicy, hemp and fragrant, fat intestines are not greasy, and shredded tofu tastes crisp and tender. This dish is relatively simple, but it needs to pay attention to the proportion of calories and seasonings to ensure delicious entrance.
These are several special dishes in Chongqing. Every dish has a unique taste and mouthfeel. You can not only taste the local characteristics, but also improve your taste experience.