Sichuan cuisine is spicy. There are 38 cooking methods of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, stewing, pasting and frying. In taste, it pays special attention to color, fragrance, taste, shape, and the length of both north and south, and is famous for its variety, breadth and thickness. There have always been seven flavors (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry-burned, sour, spicy, fish-flavored, dry-fried, strange-smelling, pepper-hemp and red oil). Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability of dishes. Chongqing cuisine is called Chongqing Sichuan cuisine by the outside world, and it is more focused on spicy taste. But Chongqing people prefer to call it "Chongqing Jianghu dishes".

As far as food is concerned, Chongqing is the base of Chongqing-style Sichuan cuisine (Chongqing Jianghu cuisine) and spicy hot pot, the birthplace of Jianghu cuisine famous all over the country, and even the ancestral home of hot pot chain stores such as Qin Cheng's mother, Dezhuang, Ba Jiangjun, Su Dajie, Qin Ma, Qiaotou and Little Swan. It's also Maoxuewang, Maoliangfen, Spicy Chicken, Beer Duck, Wujiang Fish, Tan Fish Head, Vegetable Root Fragrant, Spicy Crab, Beef Rabbit Soup Pot, Spring Chicken, Qianjiang Chicken offal, Carassius auratus, Laifeng Fish, chili pepper Snail, Mapo Tofu, Husband and Wife Lung Slices, Boiled (Fish, Frog, Meat Sliced, Waist Sliced? ), spicy crayfish, cumin beef, pickled bullfrog, spicy chicken with black bamboo shoots, Lai Tangyuan, Dandan Noodles, hot and sour rice noodles, wonton soup, taoranju, Waipoqiao? And so on, the origin of many famous snacks or large chain restaurants in China.

When it comes to Chongqing cuisine and Chengdu cuisine, people from other provinces may not understand them. Aren't they all Sichuan cuisine? In fact, the big ones look similar, and the varieties of dishes are similar. But it seems to the people of this province that it is very different. Chongqing's food is like the geography of Chongqing, like mountains and rivers, with a tendency to swallow everything. Chengdu cuisine, like a gurgling stream in front of a bamboo grove yard, has the beauty of a small jasper. Such a connotation makes Chengdu chefs and Chongqing chefs very different even if they cook the same dish. Compared with Sichuan cuisine's first gold medal, Sichuan cuisine's Sichuan cuisine's Sichuan cuisine's Sichuan cuisine is a little softer, with moderate sugar, vinegar, pepper and noodle sauce, and the overall feeling is more palatable. Chongqing's Sichuan style pork is a little crispy, but the seasoning is much tougher, and the overall feeling is more pleasant. However, this taste is generally not felt by outsiders.

Chongqing people like excitement, and there is a lawless straightforward culture in it. Eating is unconventional, and chefs don't like to cook according to recipes, so they often indulge in all kinds of new dishes. These new dishes are generally created by Jianghu chefs without formal training.

Chengdu people like elegance in life, and there is a flowing petty bourgeoisie culture in it. Eating guests should pay attention to authenticity, and chefs dare not neglect them. A Chengdu cook is very particular about the selection of meat, slicing, ingredients and cooking time. Every restaurant wants to claim that its cook is a formal graduate of Sichuan Cuisine University. Chengdu cuisine is more elegant, more exquisite and more refined.

if I invite a well-dressed friend, I invite him to eat Chengdu cuisine. More tasteful. If I invite my friend who is well dressed, I invite him to have a special celebration. It's more delicious.

Chongqing people unconditionally support innovative dishes. Since the 198s, a large number of Jianghu dishes have emerged in front of Chongqing people. Some of them have not stood the test of Chongqing people and gradually disappeared. However, those that have stood the test will generally spread to Chengdu first, and then to the north and south of the river. For example, there are more than ten kinds of famous Chongqing dishes.

Chongqing hotpot. Jianghu dishes with a long history are said to have been invented by Yangtze River trackers, fishermen and porters. There are many kinds of hot pots, the most famous of which is beef omasum hot pot, and then there are eel hot pot, seafood hot pot, fish head hot pot, mutton hot pot, dog meat hot pot, Yuanyang hot pot and so on.

Jiangjin fish with Chinese sauerkraut. From the roadside food shop of Zhu Erge in Jiangjinfu Town, Chongqing, it serves the drivers who come and go, and then the drivers spread all over Chongqing. It became popular in 1988. I am good at this dish.

Geleshan spicy chicken. From Geleshan Town, Shapingba District, Chongqing, a roadside shop named Lin Zhongle was first launched. It became popular in 199. Diners' pleasure is to search for crispy diced chicken as big as soybeans in a large pot of peppers. The shop is located in Geleshan, a forest park in Chongqing, close to the famous official residence of Chiang Kai-shek in Chongqing-Linyuan (it is said that if you don't visit the Linyuan, it won't count as Chongqing, but the place is not open), and tourists and diners form the current spicy chicken street. I am good at this dish.

beer duck. It comes from a roadside food store 7 kilometers away from Nan 'an District of Chongqing. It is said that the inventor was inspired by Guizhou. It became popular in 1992. The practice is to stew a duck with a bottle of beer, which is more spicy and delicious. At its peak, the store used thousands of ducks a day, but now it is in decline.

spring chicken. From Nanshan Town, Nan 'an District, Chongqing. It became popular in 1993. The method used is to kill the live chicken quickly, and then burn it fiercely, and the time from killing the chicken to cooking can not exceed 5 minutes. This dish comes from Nanshan, known as the "Corolla of Mountain City". Therefore, a street of spring chicken was formed, and a spring chicken festival was held.

Taian fish. From Taian Town, Tongnan County, Chongqing. It became popular in 1994. It is also spread by drivers and popular. But this dish is more skillful, and it is not easy to counterfeit, so it is not as popular as other dishes. My wife is good at this dish.

hotpot fish. From Lianglu Town, Jiangbei District, Chongqing. At first, it was also aimed at drivers' friends. It became popular in 1996. Hotpot fish is also particularly fierce. The fish is about 1 kg of fat fish that is about to flow oil, and it is sliced into palm-sized pieces. Burn a large iron pot like a jar like iron. Serve it with a big footbath after it is cooked, and it is red and hot. A circle of people gathered around this big basin and fished for fish with beer bottles. After eating, cook some green vegetables and tofu, which is especially crisp and neat.

boiled fish. In fact, the predecessor of boiled fish is hot pot fish. After the hot pot fish spread, many restaurants in the city began to imitate it, but the kitchens of these restaurants could not get a big iron pot and burn the fire like iron. Besides, it was not convenient for diners to eat 1 Jin of fish. Therefore, it is made into a small pot, a small fire and a small fish. It is called boiled fish. But personally, I don't feel as happy as hot pot fish like wide soup, fierce fire and fat fish.

spicy crab. This dish should have been invented by a restaurant in Chongqing. Because Jianghu restaurants do not involve such high-end things as crabs. However, spicy crabs are still like spring snow in Chongqing, and they are not successful in rivers and lakes. It became popular in 1996.

pickled bullfrog. It became popular in 1996. First it was bullfrog, then it was cuttlefish with pickled peppers. And derived a variety of pickled pepper series. This dish was also handed down from restaurants.

stewed duck with sour radish. Use very sour pickled radish, which is specially brewed and not available in other provinces. It usually takes half a year to soak, and the longer the better. This dish has many varieties, such as sour cowpea stew, pickled mountain pepper stew, mutton stew, chicken stew and so on. It became popular in 1996.

Carassius auratus. From Youting Town, Dazu County, Chongqing. It became popular in 1997. There are many seasonings, and the way to eat is exquisite.

Wujiang fish. From Fuling area of Chongqing. Wujiang River runs through Fuling and Qianjiang areas in Chongqing, with many tributaries, which can produce all kinds of wild fresh fish. The practice of Wujiang fish is to pay attention to the freshness of fish, but it is generally farmed fish in cities, so catfish (sticky fish) is generally used to make Wujiang fish in cities. It became popular in 1998.

Mao xuewang. From Ciqikou Town, Shapingba District, Chongqing, a small town that has preserved the ancient dock culture of Chongqing. Boil beef omasum, blood slices (eel) and duck blood curd together. It was also spread from poor dock laborers. These years have been quite hot.

These are some typical and popular innovative dishes for celebrating the New Year. In addition, there are many kinds of Laifeng fish, Qiuxi catfish, Chengkou roasted bacon, Qianjiang sour soup fish (also available in Guizhou), Nanchuan bamboo shoot meat, Wulong mountain mushroom roasted pheasant, bandit chicken and so on.

generally, after an innovative dish comes out, the first few shops first spread it through drivers and friends, and then it became popular in the whole city like a gust of wind. All you know, you have to taste it according to your impatience.