First of all, it must be, absolutely, absolutely hot pot! Chongqing is a hot pot restaurant in three steps, and nine times out of ten it is also a hot pot restaurant. This hot pot city is definitely not famous! There are many theories about the origin of hot pot, but the most grounded and probable thing is that people who used to do manual labor on docks and streets often ate "water", and the origin of Jiuge also means that many people share a pot and one person eats one, which is the so-called concept of "spelling hot pot". Later, this way of eating slowly entered the restaurant and became a folk hot pot. "Going into the water" also became a popular viscera. If you ask what hot pot to choose, it's better. It must be the hotpot in Chongqing. The smaller the restaurant, the more it looks like Chongqing. Now, I don't look at the brand but care about the authenticity. The materials used in the old hot pot are very particular, such as butter, stir-fried peppers and watercress. As long as you have these, the hot pot definitely tastes right! Since it's an old hotpot, don't be a mandarin duck. That's disrespect for Chongqing hot pot. The bottom line should be slightly spicy ~
Go to the ninth compartment, boil red oil, just kidding!
As for what to order, the "water" mentioned above is a must for Chongqing hot pot. Tripe, waist slice, county flower, yellow throat, duck intestine, county handle, beef liver, brain flower, blood flourishing, thousand layers of belly ... I can't breathe a sigh of relief. It is said that the daily consumption of tripe in Chongqing is recorded in tons, so many professionals are busy with the purchase and distribution of tripe, and only apply fresh tripe, which is why tripe in Chongqing is more delicious than tripe in other places, and it can be regarded as Chongqing.
Of course, in order to bring some innovative flavor, hot pot restaurants occasionally engage in dry ice special effects or combine strings to add some fun to the old hot pot.
I don't know when restaurants that cook "Jianghu dishes" became popular in Chongqing. What is Jianghu cuisine? It is the most authentic local folk food. Under the leadership of the local people, I punched in the "Chunyang Old Pub". In that small space, there are only a few crowded huts and tables and chairs. I still remember sitting in the warehouse next door, drinking wine and authentic Chongqing dishes ... now every time I go to Chongqing, I still punch in this small shop. Of course, the small shop has been renovated into a big shop and a heater has been set up, but it still smells authentic under the slope. Order a pot of refined rice wine, with a faint smell of rice wine and a sweet aftertaste. If it's sweet-scented osmanthus or peach blossom, it's also good wine, but friends don't like Huasan, so it's better to have the original flavor. And this pot of rice wine is the beginning of the whole Jianghu cuisine.
Stir-fried beef with double peppers is a must for Chongqing cooking, but it is also a dish that makes us doubt our life. We are not afraid of spicy food, so we should wash this beef before entering, but the beef is tender and tender, and there are bamboo shoots and dried beans as company.
Fresh pepper trotters, on the basis of tender boiled hooves, add fresh pepper, which is extremely fresh and tender.
Roasted brain flower should be regarded as a soul dish in Sichuan and Chongqing cuisine, but in view of the limited acceptance of brain flower by many people, this fresh and delicious food can only be tasted by us for many people.
Ordering braised chicken feet is entirely for serving as a side dish of small wine, but it is not the same as eating leisurely.
Spicy and cool, then a bowl of ice powder is the most refreshing moment, and the sweet and slippery ice powder is cold.
This little-known fly restaurant successfully attracted my attention with its fragrance! And the location surprised us. Walking into white elephant street 1 Baixiangju, I thought it was a residential building, but it was actually spicy. There are several tables and plastic stools on both sides of the corridor, and a shop runs here.
Different from the dry pot we understand, this is a cooking method similar to hot pot. The more soup you cook, the richer it will be. Soon, the pork ribs griddle will be eaten. It's a fly restaurant in the market, and the quantity is really delicious. This is still a magical experience.
Chongqing is mountainous and has many canyons. There are canyons and rivers. The delicious food in the river is fish. When it comes to fish, the last thing I want to miss is Wanzhou grilled fish. Fish is heated on an iron plate, which is full of peppers and various seasonings. This kind of fish is not only rich in flavor, but also very tender. Paired with some vegetables that are easy to taste, it is simply beautiful.
Speaking of pea noodles, there is no need to mention the signboard. You should be able to think of pea noodles in the flower market. This is the sign of street snacks. There were many popular streets when I went this time. Five years ago, it was just in the shabby little shop on Dongshuimen Bridge. Pea noodles are a kind of Chongqing noodles. The old flavor of snacks is about the heat of pea steaming and the blending of sauce flavor, supplemented by spicy oil, which is very refreshing to mix and eat!
At home, I argue with my friends every day to eat hot and sour powder, but it is difficult to meet the authentic taste. After all, the so-called "food varies from region to region". When you come to Chongqing, there is a strong sour and spicy smell on the street corner that attracts your attention. As a civilian snack, sitting on a small table on the street is absolutely enough to eat. Sweet potato vermicelli, hot and sour, is one of the must-have punch cards for Chongqing snacks.
It's the first time to see Chili ice cream after eating so many spicy Chongqing dishes. In Chongqing, where peppers are the foundation of survival, what is the taste of pepper ice cream? Perhaps, this is the biggest surprise that Chongqing cuisine finally gave me! No numbness paralyzes the taste nerve. Instead, it is wrapped in Chili sesame seeds and slowly melts on the tongue. Not surprising, but unexpectedly delicious. It is said that it is also carefully cooked with milk and pepper, and it may become a new network celebrity of Chongqing dessert ~