In Chongqing, Jianghu dishes became popular in 1980s and 1990s. It was originally a spicy chicken introduced by a roadside shop named Lin Zhongle in Geleshan Town. After that, Nanshan Spring Chicken, Cui Yun Boiled Fish, Spicy Shrimp, Pickled Pepper Rabbit, Post Office Crucian Carp, Roasted Chicken and other Jianghu dishes took the lead for a year or two, and now eel segments are popular. Other places have also mentioned Jianghu dishes, but after all, they can't give people a vigorous and hearty feeling in vision and taste like Jianghu dishes in Chongqing.
In fact, Jianghu dishes existed long before the style of Chongqing cuisine was formed. Only at that time, it was not called Jianghu dishes, but called street dishes, such as hairy belly hot pot and Maoxuewang in Ciqikou, which fully reflected the characteristics of street culture. The appearance of Jianghu dishes only changed the name of street dishes in1990s.
There are many legends about food and drink. For example, in the1990s, a boss made millions by selling pickled fish, but now he is heavily in debt and wandering around. Hu Jingui, the founder of pigsty hot pot, was originally a farmer on Nanshan Mountain. At that time, he rented several pigsty around Huangjueya old factory, cleaned it and made a shop named "pigsty". Unexpectedly, it suddenly caught fire, so that there is a legend in the Jianghu that his shop is next to the pigsty, and the hot pot ingredients have been killed and washed, so it is particularly fresh. Later, I probably thought the name "pigsty" was indecent, and the pigsty hot pot was renamed Gu Yue Spring Hot Pot. However, on the signboard of Nanshan Head Office, a bracket was specially added behind the store name, indicating "commonly known as pigsty hot pot".
Nowadays, restaurants that started with Jianghu dishes are no longer grassroots and humble when they were first established, but have become exquisite. For example, SF 123, which started with Jianghu dishes, has changed from a street shop to a magnificent chain restaurant in just six years. They have learned to make concepts and packages, and they have also learned to play some poems: "Going to the Tiger Mountain/Drinking with the Wind/Crossing Rivers and Lakes with swords/Watching One, Two and Three". This is not plain Jianghu dishes, but fashionable Jianghu dishes.
Chongqing people are greedy cats and delicious dogs. People in Chongqing like Jianghu dishes best, and they can't hear anything delicious somewhere near Chongqing. As long as they know, they must not let go, and they must try every mountain and water. A few years ago, there was a "spring chicken" in Nanshan, and as a result, Nanshan became a base for eating spring chicken; Ciqikou was first famous not because it was a thousand-year-old town, but because of its hairy blood and salted peanuts. Later, spicy chicken, fish soaked in water, fish with pickled vegetables, spicy crab and rabbit with pickled peppers became popular ... The year before last, it was also popular to eat Qiuxi catfish, and last year it was popular to eat post office crucian carp. Jianghu dishes in Chongqing are said to be the first dish in January. If you are still remembering the good memory of the taste of a dish last month, it means you are OUT. It's just that these dishes have never left it, and they still have a close relationship with spicy food. According to a gourmet, Jianghu dishes are not spicy or delicious! Perhaps it is such a complex and contradictory Chongqing city that can attract Chongqing locals and foreigners who come to Chongqing. Imagine how many people can stand the rolling enthusiasm of a city?
The "Jianghu dishes" in Chongqing originated from the dock culture in Chongqing. Chongqing is surrounded by the Yangtze River and Jialing River, and there are many docks along the river. With the dock, dock workers are naturally indispensable. Dockers work hard, sweat a lot every day, and naturally taste heavy. Chongqing's "Jianghu dishes" are formed by heavy taste. For example, a rabbit with pickled peppers is full of red and bright pickled peppers, spicy, hemp and fresh, but it doesn't work. There are also pepper fish whiskers, pickled cuttlefish larvae and so on. Which ones really have Chongqing characteristics. Jianghu cuisine can form its own system, with its geographical scope, social soil and catering culture atmosphere. Chongqing's unique geographical environment and climate characteristics have created the eating custom of "respecting taste and being spicy" for Chongqing people. Jianghu dishes were first developed in food stalls and small restaurants. Because of its characteristics, flavor, novelty, unconventional, it caters to the consumption psychology of urbanites, and the price is low, which is also suitable for the mass consumption demand, and soon became popular in Bayu.