Top Ten Classic Chinese Cuisine in Chongqing
Chongqing hot pot, also known as hairy belly hot pot or spicy hot pot, is a traditional dish in Chongqing and belongs to Chongqing cuisine. It originated from Jialing River in Chongqing in the late Ming and early Qing Dynasties, and this dish is also an extensive way of catering for dock boatmen such as Chaotianmen. Its main raw materials are tripe, pig's yellow throat, duck intestines and cow's blood. This dish is fresh and spicy, and the soup is thick and mellow. Consumers can burn it themselves and have a unique flavor. Chongqing hot pot has formed a unique hot pot culture after a hundred years, which has the characteristics of spicy, unique aroma, bright color, delicious taste, diverse dishes and unique ingredients. In 20 16, "Chongqing Hotpot" was elected as the first of the "Top Ten Cultural Symbols of Chongqing". In the "World Publishing Chinese Cuisine Activities and National Provincial Classic Cuisine" sponsored by China Cuisine Association, Chongqing beef omasum hotpot was selected as one of the top ten classic dishes in Chongqing.
2. Fish in white sauce
Top Ten Classic Chinese Cuisine in Chongqing
Boiled fish, commonly known as boiled fish fillets and boiled live fish, is a famous dish in China, Sichuan and Chongqing. It is a representative of Chongqing Jianghu cuisine and a classic dish in Chongqing. Chongqing boiled fish tastes smooth and tender, oily but not greasy, spicy and delicious. "Boiled fish" was originally a traditional dish of Sichuan cuisine. Salt was used as a side dish by the river, and the cooking technique was developed through the Sichuan pancake by the summer river. 1983 In a cooking competition held in Chongqing, a chef of Sichuan cuisine won the grand prize for this dish, which made it develop. Since then, the chef has devoted himself to studying "boiled fish meat", striving for the characteristics of fish, spicy collocation and color innovation. In the "World Publishing Chinese Cuisine Activity and National Provincial Classic Famous Cuisine" sponsored by China Cuisine Association, boiled fish was selected as one of the top ten classic famous dishes in Chongqing.
3. Mao Wangxue
Top Ten Classic Chinese Cuisine in Chongqing
Maoxuewang is a famous specialty dish in Chongqing, which originated in Chongqing and is popular in Chongqing and Southwest China. This dish is made of raw Wang Xue, which is a hot food now, and tripe is the main ingredient. It has been listed in the Chongqing Food Standard System of the National Standards Committee, and it is also one of the originators of Chongqing cuisine and Jianghu cuisine. Mao Xuewang takes duck blood as the main ingredient, and his cooking skills are mainly cooking. Its taste is spicy and delicious, with a long history. It is said that in the 1940s, Wang Xing of ciqikou ancient town Water Wharf in Shapingba, Chongqing, had a butcher who treated meat leftovers at a low price every day. Wang's daughter-in-law, Zhang, felt embarrassed and set up a stall selling chowder on this street. She used pig's head meat, pork bones with ginger, pepper, cooking wine, simmered on low fire, added peas to make soup, and added pork lung leaves and pork intestines, which tasted particularly good and gradually became a classic dish in Chongqing. Mao Wangxue is one of the top ten classic dishes in Chongqing, and was selected as "Chinese Cuisine" by China Cuisine Association.
4. spicy chicken
Top Ten Classic Chinese Cuisine in Chongqing
Spicy chicken is a classic traditional dish in Sichuan and Chongqing, and it is also a classic representative dish in Sichuan pepper series. It belongs to Xiahe cuisine under Sichuan cuisine, and generally takes whole chicken as raw material, with onion, dried pepper, pepper, salt, pepper, monosodium glutamate and other materials. It is also a famous home-cooked Sichuan dish in Sichuan and Chongqing. Spicy chicken has different characteristics because of different production methods in different places. This dish is spicy and delicious, but it is sweaty to eat, which makes diners linger and is deeply loved by people all over the world. Chongqing spicy chicken, especially Geleshan spicy chicken, is selected as the representative, and domestic local cocks are slaughtered and cooked to keep fresh, tender and fat. The auxiliary materials are not superior peppers produced in Sichuan, and Mao Wen Dahongpao peppers produced in Sichuan are not used. The dishes made in this way are fragrant, attractive, spicy, crisp and tender. Spicy chicken is one of the top ten classic dishes in Chongqing selected as "Chinese cuisine" by China Cuisine Association.
5. Fish with Chinese sauerkraut
Top Ten Classic Chinese Cuisine in Chongqing
Fish with pickled vegetables, also known as fish in sour soup, is a classic dish in Chongqing. It is famous for its unique seasoning and unique cooking technology. Popular in the 1990s, it is one of the pioneers of Chongqing Jianghu cuisine, which belongs to Chongqing cuisine. Pickled fish is mainly grass carp, cooked with pickles and other ingredients, and has a hot and sour taste. Its fish can provide people with rich nutrients such as protein and minerals, and the lactic acid in its sauerkraut can promote the absorption of iron and increase people's appetite. As a very famous local dish, pickled fish has been selected as one of the top ten classic dishes in Chongqing sponsored by China Cuisine Association.
6. Qianjiang chicken offal
Top Ten Classic Chinese Cuisine in Chongqing
Qianjiang chicken offal is the representative dish of Chongqing Qianjiang braised pot series. Using Tujia cooking method, chicken sausage, chicken liver and chicken heart are used as raw materials, and chicken is sliced, supplemented by potato pieces, pickled peppers and fresh onions. Spicy and delicious, mellow and delicious, it has become a famous Jianghu dish in Chongqing. This dish of chicken offal has a strong fishy smell. Stir-fry pepper and pickled pepper with onion, ginger and garlic. Cooking red pickled peppers and tender shredded radish with hot vegetable oil can not only remove the fishy smell of chicken offal, but also make the finished dishes crisp, tender, fragrant and spicy, which greatly increases people's appetite. In the "World Publishing Chinese Cuisine Activities and National Provincial Classic Cuisine" sponsored by China Cuisine Association, Qianjiang Chicken offal was even selected as one of the top ten classic dishes in Chongqing.
7. Chongqing grilled fish
Top Ten Classic Chinese Cuisine in Chongqing
Chongqing grilled fish, which originated in Wanzhou, Chongqing, is a traditional famous dish with Chongqing characteristics. Sichuan cuisine with Chongqing flavor is also called Wanzhou grilled fish. In the process of spreading, three cooking techniques of pickling, roasting and stewing were combined, and the characteristics of traditional Sichuan cuisine and Sichuan hotpot were fully used for reference. It is delicious and nutritious. Wanzhou grilled fish slices the fish clean, put it flat in an iron clip, barbecue it with charcoal on the stove, put it in a special iron plate, pour butter, red oil, sugar, pepper, pepper and other seasonings, and add celery, bean sprouts and other refreshing dishes, which are salty and spicy. Chongqing grilled fish is one of the top ten classic dishes in Chongqing selected as "Chinese cuisine" by China Cuisine Association. The top ten classic dishes of Chinese cuisine in Chongqing recommended by Bian Xiao are: steamed pork with rice flour, cooked meat, bean curd, etc.
8. Laifeng fish
The originator of "Jianghu cuisine" in Chongqing
Laifeng fish is a famous specialty of Chongqing, belonging to Chongqing Sichuan cuisine. It is the originator of Jianghu dishes in Chongqing, followed by spicy chicken, taro chicken, post office crucian carp and Taian fish. These well-known Jianghu dishes have not got rid of the influence of Laifeng fish in cooking techniques, and can be called the representative dishes of Chongqing Jianghu dishes. After historical development, Chongqing Laifeng fish has gradually formed more than a dozen flavors such as hemp, spicy, sweet, sour, plum, orange, osmanthus, pineapple, etc., including pearl fish, amber fish pieces, salted fish slices, pickled fish soup, white jade fish pieces, agate fish sausage, tiger fish, mouth-opened fish, soaked fish, steamed fish with powder, boiled white fish, crispy fish and fish eggs.
9.beer duck
Beer duck is a special dish in Chongqing with a unique flavor. It is the representative dish of Xiahebang Chongqing Jianghu Cuisine Series, which belongs to Chongqing Sichuan Cuisine Department and is also deeply loved by diners. Beer duck, said to have originated in Qing Dynasty, is a classic traditional dish in Chongqing. There are many ways to make it. The main ingredients are duck and beer. Duck and beer are stewed together to make the nourishing duck taste stronger. Duck is not only delicious, but also smells like beer.
10, pickled bullfrog
Bullfrog with pickled peppers is a representative dish of Xiahebang Sichuan cuisine and Chongqing Jianghu cuisine with pickled peppers. It is a famous dish in Sichuan and Chongqing, belonging to Chongqing School of Sichuan cuisine. It is quite famous in Sichuan and Chongqing. This dish is spicy, delicious and tender. Bullfrog with pickled peppers is also a classic home-cooked dish in Sichuan and Chongqing. It is very common and easy to do. After cooking, the taste is salty and fresh, the meat is tender, the color is red and bright, and the kimchi has a strong aroma. This dish is made by slaughtering bullfrog, peeling its head, cleaning its internal organs, cutting into pieces, and sizing with salt, pepper, dried bean powder and cooking wine. Soak red peppers, remove pedicels, remove seeds and cut into sections, wash green onions and cut into sections, and soak ginger in Kamikiri ginger rice. Heat the oil in the wok to 70% heat and take the bullfrog out of the wok. Heat a little oil in a wok, add ginger rice and pickled pepper, stir-fry until fragrant, add bullfrog, cook wine, add monosodium glutamate and scallion, turn to a wok, and plate.