Chongqing is a super cool modern city, famous for its beauty, delicious food and beautiful scenery. It is a well-known tourist city among online celebrities at present. Everything here has a profound charm of Bashu culture. Here is a detailed food guide for you.

Chongqing hotpot pian

Which hot pot is the most authentic?

Generally, eating hot pot in Chongqing refers to old hot pot and old Jiugongge hot pot. Of course, hot pot in Chongqing has been modernized today, and hot pot soup has also developed from traditional red soup to red and white soup, seafood soup, medicated soup, hot and sour soup and so on. The whole cow pot, whole sheep pot, dragon and phoenix pot, dog meat pot, fish head pot, duck hot pot, chicken hot pot, delicacies pot, porridge pot and cold hot pot appeared.

Condiments appeared clear oil rapeseed, sesame oil vegetables, dried rapeseed, garlic moss, camellia oleifera, egg white vegetables and so on. I think the most classic ones are Jiugongge and young garlic shoots. Sesame oil is very fragrant, the garlic inside is not spicy, and the spicy ingredients wrapped in sesame oil are not so spicy.

What is the dining environment like?

There have been comments on the top 50 hot pots before. I asked several friends in Chongqing, and they all said the same thing. Like cygnet, it is a little more fresh and more suitable for outsiders. Hongyadong is mainly eaten by tourists, and the price is relatively expensive. If it is authentic Chongqing, you can choose those small shops in the alley. And the dining environment should not be too particular. Because Chongqing hot pot originated from the extensive catering methods of boatmen in Jialing River and Chaotianmen area of Chongqing in the late Ming and early Qing dynasties, most of the environment was relatively simple and the waiters were local, so it was not so particular.

Is Chongqing hot pot really cheaper than Beijing?

Eating hot pot in Chongqing is much cheaper than in Beijing. We chose Laoyangma Hotpot Restaurant, one is near Jiaochangkou, and the other is free of charge (Jiugongge is free, Yuanyang 20 yuan). The bottom of the pot in Beijing is at least 50 yuan. We went at 17:30 and waited in line for about 30 minutes.

The family is full of people who can eat spicy food, at least those who don't use water for a long time. I ordered a slightly spicy pot bottom, which is already very spicy. The best way to relieve pungency is to drink Wei Yi Dou milk or sour plum soup and beer.

What ingredients do you need?

The spicy beef at the bottom of the pot is too spicy, which leads to tears.

Other dishes that must be ordered are tripe (much cheaper than Beijing), yellow throat, crispy meat (fresh fried, crispy and hemp), brain flower, giant salamander (that is, the fish is tender and there is a thick layer of ice outside), fish jumping and slippery meat (tender meat will be integrated into the mouth), duck intestines, goose intestines and coriander balls (the coriander is stuffed with meat and tastes good).

Kidney flower, fresh duck blood (very fresh, perfect match with spicy pot), fennel powder, oil bean skin, etc. It is suggested to order some white vegetables, such as radish, cucumber and lettuce. I feel delicious, cheap and great after eating it.

How to rinse brother gong?

We ordered nine squares. The squares are strung together, but the size of the fire is different. Which grid is particular about what to do?

1. scroll up and down, suitable for scalding tripe, duck intestines, loin slices, beef liver and fat beef for 8~ 15 seconds. Fresh and refreshing.

2. Slow fire in the cross is suitable for spicy beef, yellow throat, county flowers, coriander balls and giant salamander. It takes 2~ 10 minutes to lock the original flavor of the ingredients.

3. The four corners are finely ground with slow fire, which is suitable for simmering brain flowers, duck blood, eel, quail eggs and fat intestines. It takes more than 20 minutes, and the taste is soft and glutinous.

facet

Noodles are spicy ordinary noodles seasoned with onion, garlic, soy sauce, vinegar and pepper. In the discourse system of old Chongqing, even the luxurious noodles such as beef fried pork ribs are called small noodles, such as beef, fat sausage and peas with rice noodles. Chongqing people love Chongqing noodles as much as hot pot, and their intimacy is even worse.

We ate noodles twice in three days, once in the moonlight downstairs, and once in the Qin Yun old woman's noodle stall. It is said that Qin Yun ranks first, but it doesn't make much difference. We ate Chongqing noodles, pea noodles, pea noodles, pork intestines noodles and chicken noodles. Noodles count as' two' Generally, two girls are enough, and three men are enough. It doesn't have to be spicy, because it's all upside down.

Hot and Sour Rice Noodles

Hot and sour powder is everywhere in Beijing. Most of the flour is ordinary sweet potato flour, which tastes hot and sour. Hot and sour noodles in Chongqing are mostly hand-made, with sweet potato and pea starch as the main raw materials, and then made by farmers by traditional hand. Generally, a bowl of 10 yuan is really delicious and tastes different. The vermicelli is full of vigor, spicy and sour, rich in aroma, appetizing and refreshing, and has the characteristics of "hemp, spicy, fresh, fragrant, sour and oily but not greasy". You can often see people shouting while making flour in the street.

Boiled fish and fish with Chinese sauerkraut

In Chongqing, boiled fish is also called spicy fish. Chongqing boiled fish tastes tender and smooth, oily but not greasy, spicy and delicious. Boiled fish can not only smell fishy smell, but also keep fresh and tender. Full of peppers are bright and eye-catching, spicy but not dry, hemp but not bitter,' spicy and enjoyable'. Chongqing boiled fish is a kind of dried pepper commonly known as' bullet'.

It is produced in the mountain city of Chongqing and is made of fresh products collected around early autumn. At this time, the pepper is long, thick, fresh in color, with few seeds, spicy and sweet, and the quality is the best. They won't turn black when cooked in hot red oil. This time, I found that many restaurants in the Jianghu do not cook boiled fish, but pickled fish, and most of the signs are' drinkable pickled fish', which may have been improved with less oil.

chicken giblets

Chicken offal is the internal organs of chicken, namely, chicken heart, chicken gizzard, chicken intestine and chicken liver. Chicken offal has a strong smell. Stir-fry peppers and pickled peppers with onion, ginger and garlic. Cooking red pickled peppers and tender shredded radish with hot vegetable oil can not only remove the smell of chicken offal, but also make the finished dishes crisp, fresh and spicy, greatly increasing people's appetite. More famous is the chicken offal in Ciqikou. There are several shops in the middle of Ciqikou Street, including an old town chicken offal, the first old town chicken offal in Maozhuang, and the fat sister chicken offal.

We ate the chicken offal of Fat Sister. The hottest things are chicken offal and hairy blood. We don't have to fight for chicken offal. There is enough food for four people in the pot. Chicken intestines and liver are the best.

Mao Wang Xue pian

Maoxuewang is one of the three unique names of porcelain. There is a folk saying: don't eat porcelain mouth blood, don't go to porcelain mouth. Elvis Presley should have duck blood, yellow throat, hairy belly, eel, bean sprouts, lunch meat, fungus and so on. It is spicy and delicious. Spicy and delicious, rich in juice, appetizing and dehumidifying. Chongqing restaurants are everywhere. We eat in the basement of Riyue Square, which is cheap and abundant. A pot of 28 yuan, Beijing at least 40 yuan.

trash

The most famous place for spicy chicken is Gele Mountain. Geleshan spicy chicken is Geleshan spicy chicken, not foreign spicy chicken or chili pepper diced chicken. There are two theories about the first making of this dish. First, it was created by two teachers and students in a small hotel in Geleshan in the early 20th century. Another way of saying it is that the same place at the same time was created by an old woman. Although there are differences between the two versions, this dish originated in Gele Mountain. Whether it was developed by mentoring or created by the old lady. The important thing is that this dish is really delicious.

The authentic way is that pepper comes from Sichuan or Guizhou and chicken comes from Geleshan. That taste is naturally much better than the popular chicken we usually buy. Fry chicken pieces until crisp, add pepper, dried pepper and pepper and stir fry. The dishes are ruddy, spicy and delicious, crisp and refreshing. In order to reflect the original flavor of this dish, it is best to cover all the chickens with peppers, rather than a few peppers and peppers in the chicken nuggets.

Tofu pudding slices

Tofu pudding is one of Chongqing people's favorite breakfasts. A bowl of tender tofu pudding is a good start to the day. Come back to eat tofu pudding rice at noon, which will bring warmth to Chongqing people no matter in the morning, noon and evening. What is bean rice? Usually a bowl of meat (steamed meat or ribs) dipped in rice and tofu pudding. Dip sauce can be spicy but not spicy, simple and delicious.

tea-oil tree

Northwest wheat flour must be fried to produce prickly heat, and rape must be fried; The rice paste of northeast rice and northeast glutinous rice is scooped out of the pot with hot air; That bowl of rice paste must be hot; Maoxian green pepper powder must not be less; The secret ginger and garlic sauce of butter is smeared on the rice paste and slowly melts; Throw mustard tuber, chopped green onion, coriander and crispy peas into a bowl and add a spoonful of Chili oil. This is the camellia oleifera in Chongqing.

When serving, the rice paste and pepper are separated and can be baked immediately, which can maintain the best taste of camellia oleifera. A bowl of camellia oleifera is cheap, but the seasoning is no less than noodles. The ratio of rice to glutinous rice in rice paste is very important. Too much rice will not paste, and too much glutinous rice will be stirred unevenly, which will affect the taste. The generation of prickly heat also tests the heat. It's crisp when fried every day, and it will be peeled in one day. Sprinkle with crispy peas, broken rice buds and chopped onions. ..................... recommended Ciqikou King Camellia online celebrity shop.

Torsion piece

Ciqikou Twist is famous, and there are old twists everywhere. The eight most popular varieties include: sweet, salt and pepper, spicy, honey, laver, spiced and scallion oil. Sweet and delicious, instant in the mouth, suitable for all ages; Salt and pepper twist, pure taste, crisp residue; Spicy twist, Chongqing flavor, combines sweet, hemp and spicy flavor, with endless aftertaste; Honey twist, pure taste.

The most famous are Chen Jianping and Chen Changyin. There are many people waiting in line in Chen Jianping, so Chen Changyin doesn't have to wait in line. Chen Jianping is cheaper, and Chen Changyin's laver is delicious. At present, it is not clear which is the real Chen Mahua, and opinions vary. Opposite is the turning point of summer. Many people also said it was delicious, and they all felt the same way. None of them are expensive. Honey and the original flavor are cheaper, ranging from 15 to 18 yuan, while others are more expensive. Early twenties, a kilo is still quite a kilo.

A young and inexperienced person

Spring chicken is usually eaten by three chickens: spring chicken, chicken blood and fried chicken offal, which are really big pieces of meat and extremely spicy. In order to better promote the spring culture, the Nan 'an District Government of Chongqing hosts the Nan 'an Spring Culture Festival every year. It is about 7 kilometers away from Nanping, on Nanshan, not far from the best place to see the night view of Chongqing, where a tree is named after it. On the high mountain, the scenery and air are good, beautiful and delicious, and there is a spring chicken street.

Thousands of leather products

The ancient town's three treasures "Maoxuewang, Qianzhangpi, Zanthoxylum bungeanum and Peanut" are well known. The ancient town of Zhang Qian is beautifully made. Choose the best soybean, soak it in deep well water, grind it into soybean milk on a stone mill, and then filter out the slurry with a fine white cloth; Then boil the water in the pot and simmer it with low fire, without bile water; After the juice is cooked, spread a layer of fine linen and filter it, squeeze it for a day, and then peel it off one by one. Thousands of works are composed of this.

Stew thousands of slices, cut them into leaf-like filaments with a width of one-half inch, add soda ash, boil them, put them in a crock, and soak them in clear water to remove alkali until they turn white. Stir-fry lard, add broth to boil, add soy sauce and monosodium glutamate, add shredded pork, stir-fry leek, add 5 yuan to melt oil, put it in a pot, sprinkle with pepper noodles, and serve. This is a thousand pieces of soft stew. This dish is green and white; Chopsticks, flexible and not broken; Mouth, delicate and refreshing, deeply loved by diners.