When it comes to Chongqing cuisine and Chengdu cuisine, mainlanders may not understand it. Aren't they all Sichuan dishes? In fact, the big ones all look similar, and the varieties of dishes are similar. But in the eyes of the people in this province, it is very different. The food in Chongqing, like the geography of Chongqing, like mountains and rivers, has a tendency to swallow everything. Chengdu cuisine, like the gurgling stream in front of the bamboo grove yard, has the beauty of a small jasper. This connotation makes Chengdu chefs and Chongqing chefs very different even if they cook the same dish.
Compared with the first gold medal of Sichuan cuisine, Sichuan cuisine is softer, with moderate sugar, vinegar, pepper and noodle sauce, and the overall feeling is more palatable. Sichuan-style pork in Chongqing is a little crispy, but the seasoning is harder and the overall feeling is more pleasant. However, this smell is generally not felt by outsiders.
Chongqing people like excitement, and there is a lawless straightforward culture in it. The diet is unconventional, and chefs don't like to cook according to recipes, so they often indulge in all kinds of new dishes. These new dishes are generally created by Jianghu chefs without formal training.
Chengdu people like elegance in life, and there is a flowing petty bourgeoisie culture in it. Guests who eat should pay attention to authenticity, and the chef dare not neglect it. Chefs in Chengdu are very particular about meat selection, slicing, ingredients and cooking time. Every restaurant wants to claim that its chef is a formal graduate of Sichuan University. Chengdu cuisine is more elegant, refined and refined.
Chongqing cuisine is unique in flavor and orderly, characterized by hemp, spicy, fresh, tender and spicy, and has been constantly changing its application, eventually becoming a style with different flavors, which is widely loved by the public. Chongqing cuisine is an independent cuisine composed of old Chongqing cuisine and Jianghu cuisine, which is generally called Chongqing cuisine and has the characteristics of spicy and sour flavor, especially spicy. Chongqing Municipal Commission of Commerce took the lead in compiling Chongqing Food Standard System, Chongqing Food Terms and Definitions, and the first batch of Chongqing Food Cooking Technical Specifications 12, which have been reviewed and filed by the National Standards Committee and officially released.