Chongqing cuisine is also called Chongqing cuisine. After Chongqing was restored as a municipality directly under the Central Government, the old Sichuan cuisine created in Chongqing and some newly improved Sichuan cuisine have the characteristics of spicy and sour aroma, especially spicy.

Representative dishes include: Chongqing hot pot, boiled fish, pickled fish, old duck soup, hot and sour noodles, spicy chicken, spring water chicken, etc.

Fish-flavored shredded pork and twice-cooked pork are the most popular dishes in Chongqing. Representative dishes. The fish-flavored shredded pork has moderate sweetness and sourness and a rich aroma. The raw materials are nothing more than vinegar, sugar, pickled ginger, pickled peppers and green onions. Although it is simple, it is not easy to make authentic fish-flavored shredded pork with a reasonable combination. I have ordered this dish in many restaurants, but it is either sour or sweet, which is unappetizing. So you want to test the skills of the chef in the restaurant. You don’t have to eat other dishes. Just order the fish-flavored shredded pork and try it to see the basic skills of the chef. In addition, when frying shredded pork or sliced ??meat in Chongqing cuisine, you must add gordon powder before frying, so that the meat will be tender enough. Twice-cooked pork is half-fat and half-lean pork cooked and then sliced ??and stir-fried (if it is not cooked but stir-fried raw, it becomes salt-fried pork). One of the keys to stir-frying twice-cooked pork is the heat: when frying, it must be just right so that it is oily but not greasy, otherwise If the heat is not enough, it will be oily, and if the heat is too much, it will be dry and hard; the second key is that if the bean paste is fragrant, you will have won half the battle. Chongqing people usually use Pixian douban for stir-frying twice-cooked pork, which is slightly salty. The third key is not to forget to put the sugar before putting the pot in the pot. Many people ignore this step and end up with less flavor. The authentic twice-cooked pork will be unforgettable for a long time! The most famous thing in Chongqing is hot pot. It is said that the origin of hot pot is due to the cold winter climate and the straightforward character of Chongqing people. The prosperity of the hot pot market can be seen from the rows of hot pot restaurants on the streets today. Chongqing hot pot is mainly divided into two types: red soup and clear soup. The red soup is mainly spicy and fragrant, while the clear soup is characterized by a clear color and fresh taste. Yuanyang hot pot is a combination of the two, that is, the hot pot uses S-shaped metal sheets divided into Tai Chi patterns, one clear and one red, with distinct colors. Foreigners like to eat Yuanyang hot pot in Chongqing. If you can’t resist eating red soup, ask for clear soup immediately. The local favorite is probably the small hot pot on the street (also known as Malatang), and Santuoyi is the representative of this kind of hot pot. The so-called "three for one" means three yuan for meat dishes (except for a few dishes) and one yuan for vegetarian dishes. After a meal, each person can eat and drink to their heart's content for only about ten yuan, which is really economical and affordable. Competition in the hot pot industry has become fierce recently, and two-for-one situations have emerged. However, you get what you pay for, so don’t be too cheap. Chongqing hot pot uses a wide range of ingredients. Meat can be taken from poultry, livestock and their internal organs and aquatic products, while almost all vegetables can be used as vegetarian dishes. As for the oil dish, Chongqing people like to mix sesame oil with mashed garlic, which not only clears away heat and reduces inflammation, but also adds seasoning and lubrication, so the dish has a longer aftertaste. I remember that when I was in college, a classmate from Jiangsu tasted hot pot for the first time one day and was immediately speechless by the spicy taste: "It's so spicy, it's so spicy...it's so spicy...so good" It's delicious! ...I want to eat it again..." This shows the endless charm of hot pot. No, he called me two days ago and asked me to send a few bags of hot pot base ingredients. Eating hot pot in Chongqing is no matter the season. It is natural to eat hot pot in winter, but the hot pot business is even more popular in summer. In the dog days of summer, sit in the open air on the street, topless (men only), the juice in the pot is boiling, the heat is steaming on the table, and you are sweating while eating, talking and laughing at the same time, drinking glasses of wine during the meal, and drinking a glass of cold beer. It is extremely refreshing! And this has become a well-known scene on the streets of Chongqing in summer. Even the foreigners I met at the Yongsheng Hotel in Zhongdian knew it. Compared with Chengdu hot pot, Chongqing hot pot is more masculine. If Chongqing hot pot is like "the big river flows eastward", then Chengdu hot pot is like "the small bridge flows along the water". Chengdu people are very particular about hot pot ingredients; Chongqing people are not so particular. Pigs and beef are all made into large thin slices, cabbage is torn into whole sheets by hand, and eel is poured into the pot with its blood and water on it without washing it at all. Recently, Chongqing’s Laozao hotpot has reappeared. The earthen stove and thick porcelain bowl make it even more bold! There are many famous hot pot restaurants in Chongqing, such as Qiaotou, Little Swan, Lu Ningxiang, Sister Su, etc. I like Qiaotou. At the main store in Nanping, the place is larger and the atmosphere is better. The menu is priced a la carte, and you can enjoy Jiang Tuan and other high-end dishes. There is also a singing and dancing fashion show during the meal. In contrast, I went more to the buffet hot pot at Danzishi branch, which cost 30 yuan per person, except for liquor, and you can eat the rest as you like. Generally, Yuanyang hot pot is used to blanch most meat dishes in red soup; blanch mushrooms, lettuce, vermicelli and other vegetarian dishes in clear soup. If you like to eat snails, be sure to ask the waiter for a plate of dried chili peppers. During the meal, there are waiters pushing trolleys to deliver snacks. Try some lettuce and fried bean paste cakes, but be sure not to eat them because the delicious ones are yet to come. When you’re almost done eating, you can order a bowl of iced white fungus soup, which is refreshing and moisturizing for your lungs. If you feel your belly still has potential, try a bowl of eight-treasure porridge with some snacks. Finally, I had a plate of fruit and left satisfied. If you are still satisfied with your hot pot experience in Chongqing, you can take some hot pot base ingredients back with you. The simplest method is to boil the base material with water and then scald it; if you want to be more particular, first fry the Pixian bean paste in oil until fragrant, add bone broth (chicken broth is also acceptable), then add butter, dried chili peppers, Sichuan peppercorns, garlic, Bring the ginger and base ingredients to a boil, then add seasonings according to the intensity of the taste.

When you arrive in Chongqing, the first thing you should try is spring water chicken. Authentic Quanshui Chicken can be found in Huangjueya, Nan'an District. Choose a villa with an elegant appearance (such as Tabao Garden) on Quanshui Chicken Street. First, weigh your appetite and choose live chickens, and then choose whether one chicken is more than enough according to your taste preferences. eat. Then you can order fried bacon with garlic sprouts, cold pleurotus leucophylla, seasonal mountain side dishes, and finally a plate of corn tortillas.

After a while, the spring water chicken was served, and the aroma suddenly hit the nostrils. The floating oil in the basin was red and dazzling, and once the sense of smell and vision were stimulated, it immediately aroused the impulse of the taste. Try it now, it’s spicy and delicious! Due to the stimulation of chili pepper, the blood circulation in the body is intensified, and then all the pores in the body relax and cause slight sweating. At this moment, all the feelings reveal the word "pleasure". Let’s order the green vegetable and chicken blood soup to taste the tenderness of the chicken blood and the light vegetable aroma of the soup. Stir-fried chicken offal allows you to experience ordinary Sichuan-style home cooking, how about it? The old bacon is transparent and slightly rolled, fat but not greasy. It exudes the aroma of cypress branches and feels like a farm life. After dinner, it’s getting dark. Let’s go to a tree not far away to have a bird’s eye view of Chongqing’s night scene. The buildings in Chongqing are located near two rivers and built along the mountains, so they appear to be ups and downs and well-proportioned. At night, thousands of lights are bright and charming, with a strong sense of three-dimensionality. You will feel that there is a beautiful and dazzling big flower basket in front of you, close at hand but out of reach. The feeling of being in the scene is really amazing! There are many ways to eat chicken in Chongqing: saliva chicken, which combines the advantages of braised chicken and white-cut chicken; spicy chicken, which has a lot of diced chicken buried in a lot of dried chili peppers, which is not only good for the eyes but also good for the stomach; roasted chicken, which is both delicious and delicious. Quanshui Chicken has the style of hot pot (the two white eggs are very flattering! :-)

In Chongqing, you can eat beer duck, mushroom and taro roasted duck, braised duck, etc. Duck is the main ingredient. As for raw material dishes, here I would like to introduce you to a common home-cooked dish: pickled radish and duck soup. The method is very simple. Stew the duck meat until cooked (don’t forget to add the old ginger), add an appropriate amount of pickled radish cut into long strips and continue to stew (note: the sour the pickled radish, the better, preferably aged). I think it’s almost done. Add more salt and you're done! This soup is very appetizing and increases appetite. The usual situation is that there is a lot of duck meat left and the pickled radish has been salvaged. If you find it troublesome to make it, there are similar sour radish and duck soup pots on the street, except that it has more oil and is seasoned with tomatoes, yellow flowers, and shiitake mushrooms. It can also be used to scald other vegetables. I have to share good things with you, and let me introduce my family’s special dish - Tomato Kujian (transliteration) Pork Ribs Soup. As the name suggests, it is a soup made by putting these three things together. The soup is slightly white in color, bitter and fragrant, and the tomatoes are sour and delicious. When added with pork ribs, it creates an excellent taste. Try it, it will blow your mind!

Chongqing’s Wujiang fish is generally made from silver carp, not from the Wujiang River. The way of eating is inspired by hot pot. Don't light the fire first, scoop a small spoonful of the oil floating on top into your own bowl as dipping water, and put the fish meat in the bowl to soak before eating. The fish is cut into thin slices and is coated in starch before being put into the pot. This makes the fish very tender and full of flavor. The Wujiang fish is not too spicy, and the soup is rich and flavorful, which is very suitable for the taste of outsiders. After the fish and meat are finished, light the fire and order the dishes. At this time, the eating method is the same as hot pot, but the taste is quite different. Also famous in Chongqing is Douhua Fish. The authentic Douhua Fish is served on a boat moored along the Jialing River in a nice environment. The exquisiteness of the fish with tofu is similar to the "Twenty-Four Bridges of the Moon" cooked by Huang Rong in "The Legend of the Condor Heroes". There is also a kind of pumpkin fish, which has the same principle: take a tender flat pumpkin, remove the flesh and cut it into cubes, put the fish head in the pot first to taste, then add the fish fillets and pumpkin in turn, cook (without adding salt), and remove from the pot. . In addition, take dry chili noodles (it is best to stir-fry until fragrant, especially if slightly paste), salt, and sesame seeds to make a dry chili dish for dipping. Since the essence of the fish flavor has been absorbed by the pumpkin, you can put the fish aside and enjoy the pumpkin first.

This kind of pumpkin fish is not sold in restaurants, so if you want to eat it, be diligent! There are countless ways to eat fish in Chongqing. In addition to the above, there is also the Youting crucian carp, which is now popular in the mountain city, as well as braised fish, spicy fish, boiled fish, fatty fish...