A guide to Chongqing food on the tip of your tongue
Speaking of Chongqing food, the first thing you think of must be the hot and red hot pot. There are hot pot restaurants all over Chongqing. It is definitely no problem to go around the border of Chongqing. In addition to hot pot, Chongqing also has many unique and delicious food. This article specially collects and organizes the Chongqing food guide for everyone. I hope you will like it!
1. Chao Shou
With so many noodle dishes competing in Chongqing, Chao Shou still occupies an important place. This kind of snack has a thin skin and a large filling, which is moist, smooth, tender and delicious. In addition, Chaoshou can be divided into red oil, clear soup, and chicken juice. The red oil is spicy and fragrant, the clear soup is thin-skinned and the meat is fragrant, and the chicken juice is rich in aftertaste. They all taste good. Once you taste it once, the taste will make you miss it for a long time.
2. Shredded chicken tofu brain
Guanyinqiao Emei Xianshan tofu brain is made from soybean pulp. When eaten, cooked chicken shreds and various seasonings are added. It is characterized by spicy and delicious flavor that melts in your mouth and has a unique flavor.
3. Liaoji Bangbang Chicken
It is mainly spicy, using chicken breast and chicken legs, cooked in fresh soup, loosen the meat, shredded, and poured over Flavor sauce. The specialty is spicy, salty and delicious, and the shredded chicken is tender and refreshing. Because during the cooking process, the chicken is beaten with small wooden sticks to make it soft, hence the name "Bangbang Chicken".
4. Fried potatoes
Peel and cook the potatoes (potatoes), then fry them in an oil pan. Remove them from the oil pan when the potatoes are cooked through. , of course, it would be better if there are yellow-orange-orange rice crackers. Let cool for a while, and when it becomes crispy, add condiments prepared with chili powder, pepper powder, refined salt, etc. and serve.
5. Roasted brains
After picking the crisp and delicious radishes, rinse them in running water, cut them into evenly thin slices, mix them with the seasonings, and put them on the Soaked in pink sour water, taken out overnight, and mixed with fragrant spicy oil, it is the famous sour radish.
6. Haoyoulai Hot and Sour Noodles
This is a well-known hot and sour noodle dish in Chongqing, with 5 branches in Jiefangbei alone. Still, no matter when you go, there's bound to be a long line.
7. The sweet potato skin of Ah Kun Dessert
The sweet potato skin is the sweet potato noodle. The ingredients are the same as the hot and sour noodles, but the texture of the sweet potato skin is more glutinous and chewy. Ordering a serving of spicy sweet potato skin and a serving of turtle paste at Akun’s will satisfy your taste buds for the day. Akun's stores are usually very small, and you have to wait a lot for a table or eat standing up.
8. Sesame Rice Cake
9. Chen Mahua
Chen Mahua is a well-known traditional Han snack in Chongqing. At the end of the Qing Dynasty, Chen Mahua from the ancient town has been spread throughout the land of Bayu with its unique taste. Because of its high-quality selection of materials and handmade production, it has the characteristics of fragrant, crispy, refreshing, and does not become cottony after being stored for a long time. Salt and pepper twists have a pure taste and are crispy; Spicy twists, Chongqing flavor, combine sweet, numbing and spicy, with endless aftertaste; Honey twists have a pure taste and are rich in mineral elements.
10. Geleshan Spicy Chicken
About 12 years ago, a roadside shop in Sanbaiti, Geleshan, Chongqing, launched spicy chicken that is mainly spicy. The ingredients used in this dish are particularly particular. The main ingredient must be freshly killed and cooked from home-bred native roosters to keep it fresh, tender and plump. The auxiliary ingredients are not the best chili peppers from Sichuan or the Maowen Dahongpao pepper from Sichuan. The dishes cooked in this way are full of aroma. Overflowing, tempting appetite, spicy and crispy, fresh and tender. Although it sounds easy to say, making it will test the chef's skills, especially the control of the heat. The best spicy chicken must be bright in color, complementing the chili peppers, and not blackened. The chicken pieces must be crispy in the mouth and seasoned with dried chili peppers. The fragrance of the oil is sweet and salty. It is very difficult to control the heat. It can be said that "one minute more will be burnt, and one minute less will be undercooked".
11. Wanzhou Grilled Fish
Wanzhou Grilled Fish adopts the unique method of "grilling first and then stewing", which combines the essence of grilling and stewing. It is said that the origin of Sichuan-style grilled fish came from Africa. An African native who caught the fish grilled it for a long time before it was cooked, so he added the soup and seasonings to the fish and ate it while grilling it. He found that it was more delicious than ever before. Delicious, this delicacy has been around since then. It is said that grilled fish has a history of more than a thousand years. Wanzhou Grilled Fish is a Sichuan specialty. Wanzhou Grilled Fish: Clean the fish and put it flat in iron clips, grill it on the stove with charcoal, put it in a special iron plate, add butter, red oil, white sugar, Sichuan pepper, chili and other condiments and fry it Take out the base and add celery, bean sprouts and other refreshing vegetables. The taste is salty and spicy.
12. Maoxuewang
Maoxuewang is one of the Sichuan recipes, using duck blood as the main ingredient. The cooking technique of Maoxuewang is mainly cooking, and the taste is Spicy. Maoxuewang is a special dish in Chongqing. This dish is boiled and eaten right away, so it was named Maoxuewang. The reputation of Maoxuewang has led the army of Sichuan cuisine and swept across the country.
Spicy Temptation has improved and innovated the traditional Maoxuewang, and continues to carry forward its characteristics of bright red soup, spicy and fragrant aroma, and rich flavor. It is a famous Bashu dish worth trying. Xuewang, originated in Chengdu, is a famous snack in Chengdu. Maoxuewang is also called "Maoxuewang". It tastes numb, spicy, fresh and fragrant. The word "Xuewang" refers to blood tofu, usually duck blood is used, and sometimes pig blood is used. The main ingredients include eel fillet, tripe, squid, large intestine, luncheon meat, etc. It tastes spicy.
13. Qianjiang chicken offal
Qianjiang chicken offal generally refers to the internal organs of chicken, namely chicken heart, chicken intestines, chicken intestines and chicken liver. Chicken offal with stir-fried pepper is an authentic Sichuan-style dish. The chicken offal has a strong fishy smell. Stir-frying it with chili peppers, pickled peppers, onions, ginger and garlic can not only remove the peculiar smell of the chicken offal, but also make the finished dish crisp, tender, fragrant, spicy and appetizing. Big increase. The place where you eat the most chicken offal in Chongqing is undoubtedly Shapingba Ciqikou, which can be said to be a chicken offal street. Mix the chicken offal with secret ingredients, marinate it to add flavor, then put it into the pot and add the secret soup to cook, then add some xuewang, mushrooms, bean skins, bamboo shoots, sea cabbage, winter melon, potatoes, etc. You're done.
14. Cuiyun Boiled Fish
The predecessor of Cuiyun Boiled Fish is actually hot pot fish from Chongqing. Cuiyun boiled fish is unique, with secret ingredients, a large handful of Sichuan peppercorns, a large scoop of chili peppers, the main dish hidden under the chili shell, and fish fillets floating in the red oil soup. The food is tender, the smell is strong, spicy but not dry, and the taste is rich and mellow. All eaters praise it!
15. Nanshan Spring Chicken
In the mid-1980s, Nanshan Most people mainly grow flowers. In addition to growing flowers and vegetables, a villager named Li Renhe also opened a Yaodianzi (meaning a ready-to-eat restaurant in Chongqing dialect) to provide snacks for tourists traveling from north to south. Fill your belly with home-cooked food. Because there is a deep well in the backyard of the restaurant and the water comes from a mountain spring, it was named "Spring Water Restaurant". The shop opened in 1993. One day while chatting with a friend about how to eat chicken, he tried to catch a male chicken from the cage. He slaughtered it, washed it, cut it into small pieces, sprinkled it with salt and ginger, and mixed it with 80% hot chicken. Fry kilograms of rapeseed oil. After a few minutes, pour out some of the rapeseed oil, add a certain proportion of spring water and dozens of seasonings such as Sichuan peppercorns, dried chili peppers, garlic, tempeh, rock sugar, etc. that have been fried in advance and continue to fry and simmer for about 20 minutes. Finished in minutes. In order to confirm the name of the dish and the location of the store, Li Renhe simply named the dish after the name of the store. In this way, a dish with "numbing, spicy, hot, fresh, fragrant and tender" came out.
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