First, burn it white. Boiled white is a dish that everyone in Chongqing knows, a must-have dish in every fly restaurant, and an indispensable dish on the dinner table of Chongqing New Year's Eve. Boiled white is also called "braised pork" in many places, and it is mainly divided into two flavors: salty boiled white and sweet boiled white. Boiled in salty water, the fat and thin pork belly melts in the mouth, and it is soft and oily. With a pair of chopsticks soaked in oil, the entrance has a different taste. Sweet boiled pork, also known as sand pork, still uses pork belly, but bean sprouts are replaced by bean paste sandwiched in meat slices. Steamed soft and sweet glutinous rice tastes like "satisfaction". Second, steamed pork with flour. Steamed pork with rice flour originated in Jiangxi and became one of the "Top Ten Famous Cuisine in Chongqing". There are fat and thin streaky pork, wrapped in rice flour, padded with sweet potatoes and taro, and steamed in a steamer. The fat and thin pork is soft and glutinous, crisp and tender, and the entrance of steamed sweet potato taro is oily and dry, rich and sweet. In Chongqing, steamed pork powder may also appear on the dining table with steamed ribs and fat intestines. Third, crispy meat. There is a custom of frying crispy meat for the New Year all over the country. In Chongqing, pot-wrapped meat is also one of the essential fried goods for the New Year. The pork is wrapped in batter and fried in a pot, and then it turns golden yellow. The air is filled with the fragrance of crisp meat. Crispy outside and tender inside, fat and thin, and the rich aroma lingers in the mouth for a long time. Chongqing's crispy meat can be called "the king of hilarity". In addition to cumin and Chili powder, it is very suitable for hot pot and soup. How can such charming crispy meat not appear on the menu of New Year's Eve? Fourth, preserved meat dumplings. In Chongqing, dumplings with bacon have become a special food that only Chongqing people can eat. Soak glutinous rice and steam it, cut the bacon into cubes and stir-fry, mix the glutinous rice with the fried diced bacon, chopped green onion and Jiang Mo, knead it into balls, and steam it in a pot. Bacon with glutinous rice, a mouthful of salty and soft glutinous rice, accompanied by a touch of onion fragrance, is "delicious" in Chongqing words. Chongqing people who haven't been home for a long time have a bite of bacon and glutinous rice balls, which means they have really gone home. Five, boiled fish. There must be fish in China's New Year's Eve dinner. Take the auspicious meaning of "there are more fish every year", so is Chongqing, not to mention the geographical advantage of the intersection of the three rivers. The lively fish in the river must be the "grand finale". Steaming, boiling and stewing are different. In a word, fresh fish is delicious. If you must choose the representative of Chongqing New Year's Eve fish, it is better to cook the fish in Chongqing Jianghu dishes. After all, Chongqing is a hot city. Although steamed and braised in brown sauce are delicious, they are also found in other places and cannot show the style of Chongqing. Boiled fish is bright in color, rich in fragrance, attractive in appetite, spicy and delicious in mouth, and drools at the thought. Sixth, taro chicken. As the saying goes, "no chicken, no fish, no feast". There must be fish and chicken on the New Year's Eve, and chicken has a good meaning of good luck and good luck. Chongqing people are also good at eating chicken, spicy chicken, taro chicken, Liangshan chicken, spring chicken and fat sausage chicken. It can be said that no chicken can walk out of Chongqing. At first glance, it's probably spicy chicken, a local rooster in China, fresh and delicious. The best peppers and Dahongpao peppers are selected to make the chicken pieces spicy and crispy, but the cooking temperature of spicy chicken is difficult to grasp. Compared with the ordinary taro chicken on New Year's Eve, the soft and glutinous taro and fresh chicken are fully stewed with spicy and fragrant soup, and the entrance is smooth and tender, and the flavor is rich.