Maoxuewang is a special snack in Chongqing and one of the three specialties of Ciqikou. It is made of beef tripe, blood slices, eel and duck blood. There is a folk saying that if you don't eat Mao Xuewang at Ciqikou, you don't eat "Ciqikou". Only in Ciqikou can you eat authentic Maoxuewang.

Every famous dish has a legend. Of course, Mao was invented by the poor. It is said that it was an accidental opportunity 70 years ago. The fat sister-in-law of Zhang, a stall owner, put the fresh pig directly in the chop suey soup, feeling that the more cooked, the more tender and the fresher the taste. Because this dish is very spicy, it is also eaten now, so it is named Maoxuewang. It is said that this is the first favorite of boatmen, because they have no money and can't afford meat, so they can only eat this chop suey. Because Maoxuewang has four flavors of spicy and delicious, the soup is bright, rich and unique, really delicious and popular, and has become a famous dish of Bashu in all walks of life.

Qianzhangpi

The production of the Millennium ancient town is very particular. Choose the best soybean, soak it in water in a deep well, grind it into soybean milk on a stone mill, and then filter out the juice with a fine white cloth; Then boil water in the pot with slow fire, without bile water; After the pulp is burnt, spread a layer of fine linen and filter it. After a day of squeezing, peel them off one by one. Thousands of them are made of this.

Soft stew thousands of slices, cut into two half-width and one-inch-long leek leaf-like filaments, add soda ash to boil, remove them from a crock and soak them in clear water to remove alkali until they turn white. Stir-fry with melted lard, add broth to boil, add soy sauce, monosodium glutamate and shredded pork, stir-fry with leek, add melted oil from 5 yuan, put the pot on a plate and sprinkle with pepper noodles, and serve. This is a thousand pieces of soft stew. This dish is served, one green and two white; Chopsticks are flexible and not easy to break; Instant in the mouth, delicate and refreshing, and popular with diners. Thousands of soft stews have also become the famous signboard of Ciqikou in Chongqing. Ciqikou ancient town's thousand pieces, with bean fragrance lingering on the tip of the tongue, have a long aftertaste, just like the story of an ancient town, which can be said endlessly.

Salt and pepper peanuts

Soju pot of salted peanuts. That is, salt and pepper peanuts. Use good red peanuts (also known as winter peanuts, small peanuts and small river peanuts). The seeds are bright red, small and full, and the seeds are broken into slag. Generally, a peanut has three or four seeds, which are mostly produced in Suining area in the upper reaches of Jialing River. Ciqikou was also planted in the past. Soak in salt water, take out and dry, and then fry with river sand. This is a good thing for drinking tea. In addition, Chongqing is humid and likes to eat Chili. Some people cook peanuts with pepper, salt and soy sauce, and the peanuts can be eaten after drying. It's called salted peanuts.

Chen Mahua

Ciqikou Twist refers to the twist produced in Ciqikou, Chongqing. There are eight varieties of porcelain twist: sweet, salt and pepper, spicy, honey, seaweed, spiced and scallion oil. Sweet and delicious, instant in the mouth, suitable for all ages; Salt and pepper twist, pure taste, crisp slag; Spicy twist, Chongqing flavor, combines sweetness, hemp and spicy, with endless aftertaste; Honey twist is pure in taste and rich in mineral elements. Because of its excellent selection of materials and pure hand-made, it has the characteristics of fragrance, crispness, crispness, coolness and durability. Men, women and children love to eat, and some people describe it as "chewing disturbs people for ten miles." For this reason, the ancient town of Chenmahua spread in Bayu in the late Qing Dynasty.

Cooked glutinous rice is mashed into paste.

Ciqikou ancient town Ciba is mainly made of glutinous rice, which is soaked in a steamer and steamed, and then quickly put into a stone spoon to make it soft and flexible. Rub the rice paste into a big or small ball while it is hot, and put it in a dish sprinkled with sesame fried noodles mixed with white sugar (or soybean fried noodles mixed with white sugar) for rolling. It tastes sweet.

Old town hotpot landmarks

Guzhen chafing dish bottom material refers to chafing dish bottom material produced by ciqikou ancient town (bottom material workshop). The bottom material of Guzhen hotpot is made of more than 20 kinds of pure natural spices, such as pure butter, pepper, Dahongpao pepper, Julia pepper, angelica dahurica, white button, Amomum tsaoko, dried tangerine peel, clove, licorice, fennel, cinnamon, kaempferia kaempferia, Adenophora adenophora, Amomum villosum and hawthorn. Boiled by hand, it has the characteristics of hemp, spicy, fresh and fragrant. The bottom material of the old hot pot can be divided into two flavors: slightly spicy and medium spicy. The bottom material of ciqikou ancient town hotpot has been circulating in Guzhen Wharf since the late Qing Dynasty.