First of all, it must be, absolutely, absolutely hot pot! Three ports hot pot restaurant Chongqing, nine times out of ten 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 most likely 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 each person eats one, which is the so-called concept of "spelling hot pot". Later, this way of eating slowly entered restaurants and became a folk hot pot, and "going into the water" became a popular viscera. If you ask what hot pot to choose, it is better. It must be the hotpot in Chongqing. The smaller the restaurant, the more it looks like Chongqing. Now I don't look at brands, but care about genuine products. The materials used in the old hotpot are very particular, such as butter, stir-fried peppers and watercress. As long as you have these, the taste of hot pot will not be wrong! 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 ~
Put on nine compartments, boiling red oil, just kidding!
As for what to order, the "water" mentioned before 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 consumption of tripe in Chongqing is recorded in tons every day, so many professionals are busy with the purchase and delivery of tripe, and only use 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 skewers, which adds some fun to the old hot pot.
I don't know when restaurants that make "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 Tavern". In that narrow space, there are few crowded cabins with 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 at this small shop. Of course, this small shop has now been renovated into a big one with a heater, but it still smells authentic under the slope. Order a pot of refined rice wine, with a faint fragrance of rice wine and a sweet aftertaste. If it's sweet-scented osmanthus or peach blossom, it's also a good wine, but friends don't like Huasan, so it's best to keep 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 must wash this beef before entering, but the beef is tender and tender, and there are bamboo shoots and dried beans as companions.
Fresh pepper trotters, based on fresh pepper, are tender 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 stewed chicken feet is entirely for serving as a side dish of small wine, but it is different from eating leisurely.
It's spicy and cool, and then a bowl of ice powder is the most refreshing moment, and the sweet and slippery ice powder is cool in your mouth.
This nameless 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 I didn't expect it to be spicy. Several tables and plastic stools are simply placed on both sides of the corridor, and there is also a shop running 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 finished. 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 filled with peppers and various seasonings. This kind of fish is not only rich in flavor, but also very tender. With some delicious vegetables, it is simply beautiful.
Speaking of pea noodles, there is no need to mention the signboard. Everyone should 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 only in the shabby shop of Dongshuimen Bridge. Pea noodles are a kind of Chongqing noodles. The old taste of snacks is about the heat of pea steaming and the deployment 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 is improved according to the 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. Hot and sour sweet potato vermicelli is one of Chongqing snacks that must be punched.
After eating so many spicy Chongqing dishes, it's the first time to see Chili ice cream. What is the taste of Chili ice cream in Chongqing, where Chili is the foundation of survival? Perhaps, this is the biggest surprise that Chongqing cuisine finally gave me! There is no numbness that paralyzes the taste nerve. Instead, it is wrapped in Chili sesame seeds and slowly melts on the tongue. This is not surprising, but it is unexpectedly delicious. It is said that it is also carefully cooked with milk and pepper, and it may become a new online celebrity in Chongqing dessert industry ~