Chongqing hot pot, soybean sprouts, milk, black fungus, dog meat. Chongqing hot pot is one of the traditional cuisines in China, also known as hairy belly hot pot and spicy hot pot. It is rich in ingredients, including meat, vegetables, bean products and meatballs. Chongqing hotpot has rich soup bases, including clear soup hotpot, fat beef hotpot and spicy chicken hotpot. Auricularia auricula is a common food, which can be used to make cold auricularia auricula, scrambled eggs with auricularia auricula and other delicacies.

What specialties does Chongqing eat?

1, brochette hotpot

Chongqing string hotpot is second to none in the country.

There are many kinds of it, and the combination of meat and vegetables can satisfy people with different preferences. The ingredients are also fresh and visible to the naked eye, including fennel beef, coriander beef, pickled beef and so on.

Every ingredient can be pickled very tastefully, and the signature beef pieces are very big, and every bite is authentic Sichuan style. Beef tastes tender, too With a gentle bite, it will burst into juice in your mouth, and then dip it in the secret sauce, which will be memorable all day.

2. Special chicken

Special zhuazhua chicken is the signature of Sichuan, which is very delicious, especially the chicken skin is super fragrant, and with the signature hot sauce, it is even more delicious than the saliva chicken in the general Sichuan restaurant. The side dishes are peanuts, coriander, chopped green onion, garlic vinegar and millet spicy, which is simply human food.

Step 3 bake dry skin

Sweet potato skin is made of Nanchuan sweet potato powder. First of all, take a bite from the middle, and you will feel that small materials will come out and your happiness will burst.

The skin of Dioscorea zingiberensis is cooked, tender inside and soft and waxy in taste. Add sour beans, sour radishes, dried coriander and onion, and sprinkle sesame seeds on the outside. It tastes very fragrant, and all the small ingredients are squeezed out after a bite.

4. Braised pork intestines

Sichuan fat sausage can be said to be the best of all fat sausages, and it is also the favorite food of local people.

The fat sausage here is clean, boiled, soft and glutinous, and the stew is delicious and chewy.

It doesn't take a tooth to eat, and the fat intestines are now fished out. It is steaming and bitter. It is full of the fragrance of soybeans and has full stamina. It can't stop, and it will bounce its teeth after being eaten.

5. Braised meat pie with plum vegetables

Braised meat pie with plum vegetables baked by charcoal fire has a crisp skin and a thin layer, which is chewy and delicious with evenly wrapped dried plum vegetables. Dried prunes are moderately salty, sweet, crisp and soft, and can also be brought back to the home oven for baking.