1 Fish-flavored shredded pork
Fish-flavored shredded pork is a famous Sichuan dish, which is spicy, salty, fresh, sweet and sour, with a strong onion, ginger and garlic flavor. Its fish flavor is made by seasoning without fish. This method originated from the unique method of cooking fish in Sichuan and has been widely used in Sichuan cuisine.
2. Hot and sour rice noodles
Hot and sour rice noodles originated in western Sichuan, which is a traditional snack in Sichuan, Chongqing and Guizhou provinces. Its characteristics are hemp, spicy, fresh, fragrant, sour and oily but not greasy.
3. Boiled pork slices
Boiled sliced pork is a famous local dish with pork tenderloin as the main raw material. It originated in Sichuan and spread in southwest China. It is a famous home-cooked dish in Sichuan cuisine. Because the sliced meat is not oiled, it is boiled in water, hence the name "boiled sliced meat".
4. Young and inexperienced people
Spring water chicken is unique in materials, spicy, crisp and refreshing. It is said that the store took the spring water with a bamboo pole, led it to the kitchen, washed the chicken, chopped it into small pieces, put it in a crock, mixed it with the spring water, and simmered it on the fire. Without them, red pepper, purple pepper, green garlic, turmeric and a handful of black mushrooms were all thrown away to make spring chicken.
5. Spicy chicken
Spicy chicken is a classic home-cooked dish. Generally, the whole chicken is the main material, and it is refined with onion, dried pepper, pepper, salt, pepper, monosodium glutamate and other materials. Although it is the same dish, different places have their own characteristics. Spicy chicken has its own characteristics because of different production methods in different places, and it is deeply loved by people everywhere.
6. Fish with Chinese sauerkraut
Fish with pickled vegetables, also known as fish with sour soup, is a classic dish in Chongqing, which is famous for its unique seasoning and cooking skills. Popular in the 1990s, it is one of the pioneers of Chongqing Jianghu cuisine.
7. Sichuan style pork
Sichuan-style pork belly is one of the representative dishes in Sichuan traditional cuisine and belongs to Sichuan cuisine. Its raw materials are mainly pig hind leg meat, green pepper, garlic seedlings and so on. Unique taste, bright red color, fat but not greasy.
8. Fish in white sauce
Boiled fish, also known as Jiang boiled fish and boiled fish fillets, is a famous dish in China, Sichuan and Chongqing, and belongs to Sichuan cuisine. It was first popular in Cui Yun Township, Yubei District, Chongqing. Boiled fish is usually made of fresh grass carp, bean sprouts, peppers and other ingredients. It is characterized by oil but not greasy, spicy but not dry, hemp but not bitter, and tender meat.
9, Mao
Maoxuewang takes duck blood as the main ingredient, cooking skills are mainly cooking, and the taste is spicy. It originated in Chongqing and is popular in the southwest of China. This is a famous traditional dish. This dish is made of raw blood and eaten while it is hot. It is mainly made of tripe, hence its name.
10 Chongqing hotpot
Chongqing Hot Pot, also known as Maodu Hot Pot or Spicy Hot Pot, is one of the traditional ways to eat in China. Its taste is spicy, hemp, salty, fresh, fragrant and crisp, and it has the characteristics of diverse dishes, unique seasoning and bold eating method.