One difference is that Chongqing cuisine is spicy, heavy hemp and heavy oil. Chengdu cuisine is hemp, light, spicy and less oily (compared with Chongqing cuisine).
The second difference: Caicai in Chongqing, like Chongqing people, is rude, overbearing and powerful. Chongqing cuisine pays attention to taste, not image. Hotel cooking, only delicious, regardless of appearance. Chongqing is rich in food, but not delicious enough. For example, Mao Wangxue, prominent hair, represents numbers.
Chongqing has a lot of spicy heavy oil, while Chengdu's spicy dry frying is not so spicy. The food in these two cities is similar. Chengdu's Hele Chicken Mapo Tofu is a must. Chongqing's hot pot and Chongqing's noodles have a special and unique side, and Chongqing's barbecue is also very good. Besides, Jiucun Braised Brain Challenge in Jiangbei District challenges your taste and courage, mainly due to historical reasons and regional differences.
Maowangxue
Like Sichuanese, Sichuan food is gentle, meticulous and gentle. Sichuan cuisine pays more attention to color, aroma and taste on the basis of taste. Sichuan cuisine is exquisite and delicious. Sichuan cuisine can be said to be "both beautiful and fragrant". Sichuan cuisine is large and refined. For example, the couple's lung slices highlight the color and emphasize the taste.
Pork lung with Chili sauce
The third difference: Sichuan hot pot and Chongqing hot pot are both important dishes in the two regions. Chongqing hot pot bottom material uses recycled old oil (hogwash fat or saliva oil); Sichuan hot pot bottom material adopts disposable clear oil, which is clean and refreshing.
Sichuan style hotpot
Sichuan-style hot pot not only tastes good, but also has noble tableware and pattern.
Chongqing hot pot
Chongqing hot pot is stuttering, whether elegant or not. Eat first, eyes second.
The hot pot in Chongqing is more spicy than that in Chengdu. The bottom of the pot must be butter, spicy and direct, spicy and refreshing. Butter is mellow and smells like sweat. However, the hot pot in Chengdu is slightly light, mainly pure oil hot pot. The bottom of the pot is generally slightly sweet, spicy and delicious, with a long aftertaste. Eat comfortably.
The representative of Chongqing spicy chicken is Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing Chongqing
Chengdu cuisine is represented by Sichuan-style pork. Two pieces of meat are cooked and sliced, then added with lobster sauce, bean paste and sweet noodle sauce, and fried with green garlic or pepper. Full of color and flavor, fat but not greasy, and fragrant at the entrance.
In the early years of Chongqing, represented by Chongqing Xiao noodles, a bowl of noodles was made of dozens of ingredients.