Chongqing specialty food hot pot, spicy and delicious Chongqing hot pot, is also called hairy tripe hot pot or spicy hot pot. It originated from the extensive catering style of boat trackers on the banks of the Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing dynasties. The raw materials are mainly beef tripe,

Pig throat, duck intestines, beef blood, etc.

Since Bayu has a long-standing eating habit of using chili peppers, Sichuan peppercorns, peppers, etc. as seasonings, it has the characteristics of "numbing, spicy, and hot". This is the prototype of Chongqing hot pot.

Around the Daoguang period of the Qing Dynasty, Maodu hotpot began to appear at Chongqing banquets.

During the Anti-Japanese War, hot pot catering in Chongqing developed greatly, and hot pot restaurants were popping up in the streets and alleys.

On this basis, it evolved into modern Chongqing hot pot.

[52] Chen Mahua Chen Mahua adopts traditional handicraft technology, and every link is not relaxed. Every step is a pure handicraft operation. It uses natural high-quality flour, sesame, rock sugar, peanut oil, walnut oil, eggs, glutinous rice, etc. as ingredients

.

Its characteristics are: crispy and delicious, suitable for all ages, and endless aftertaste.

It can be divided into different flavors: spicy, sweet, salt and pepper, coconut milk, chocolate, etc., and its shape is divided into two types: large and small.

[53] Chongqing Hot and Sour Noodles Chongqing Hot and Sour Noodles is a traditional snack widely circulated in urban and rural areas of Chongqing. It is characterized by "numbing, spicy, fresh, fragrant, sour and oily but not greasy"!

Known as "the best fan in the world".

The Longmen Gorge, Bawu Gorge, and Dicui Gorge in the Daning River are known as the "Little Three Gorges". There are hanging coffins, boat coffins, and ancient villages of the Ba people that have survived through the ages.

The Tiansheng Sanqiao, Fairy Mountain, and Furong Cave in Wulong Karst Scenic Area are 2,000 meters above sea level and are popular resorts for cooling off in summer.

The Peach Blossom Spring in Youyang is the only 5A-level Peach Blossom Spring in China, leaving the Peach Blossom Spring written by Tao Yuanming in Youyang, Wuling Mountain.

Wansheng Black Valley, with a forest coverage rate of 97%, is the most well-protected natural ecological scenic spot in Chongqing and the youngest 5A-level scenic spot in Chongqing.

Dazu Rock Carvings are religious cliff carvings from the late Tang and early Song Dynasties. There are more than 4,600 carved statues in Taiwan. These are Taiwanese snacks with relatively local characteristics.

1. Taiwanese fish balls are already very popular in Taiwan.

Taiwanese milkfish balls, freshwater shark balls, Nanfangao ghost-head swordfish balls, and Kaohsiung swordfish balls are the four representative fish balls in Taiwan; fish balls have a longer history in Taiwan than Taiwan fish balls, and have gone through a long period of improvement and development.

, Taiwanese fish balls have formed their own characteristics, with delicious, nutritious and health-care food characteristics.

It has a good taste, white and exquisite color, tender, smooth and crisp texture, elastic, delicious taste and a special seafood flavor.

It includes stuffed fish balls and solid fish balls, among which stuffed fish balls are the most distinctive.

The more representative stuffed fish balls include sea urchin peach balls, seafood soup buns, deep-sea abalone balls, Mayflower balls, crab roe peach balls, crab roe fish balls, cod spinach balls, cod cheese buns, scallops and sea cucumber buns, etc.

.

The more famous solid balls include crab roe and lobster balls, cod and sea shrimp balls, crab roe and cuttlefish balls, etc.

The better ones on the market include Jiujiajiu and Yubo fish balls.

2. Keelung Miaokou Night Market - Tempura, Dingbianqi[1] Tempura is a fried food in Japanese cuisine. It is made of flour, eggs and water, and fresh fish, shrimp and seasonal vegetables are wrapped in the paste.

Put in oil pan and fry until golden brown.

When eaten, dipped in the juice made from soy sauce and radish puree, it is tender and delicious, fragrant but not greasy.

It is not the name of a specific dish, but a general term for fried foods. Specific types include vegetable tempura, seafood tempura, assorted tempura, etc.

3. Taipei Shilin Night Market - Big cake wrapped in small cakes There is a snack in Taipei Shilin Night Market called "big cake wrapped in small cakes".

It was originally a piece of crispy shortbread wrapped in a white pancake. It usually has different flavors such as sweet and salty. Now it has developed into peanut, shredded coconut, taro, curry, spicy, etc.

taste.

4. Hsinchu City God’s Temple-Hsinchu Gongwan Rice Noodles [2] Hsinchu Rice Noodles are as famous as Hsinchu Gongwan Rice Noodles and are famous products in Hsinchu City, Taiwan.

The reason why Hsinchu rice noodles are famous throughout Taiwan is mainly due to the special local climate.

Every year from the Mid-Autumn Festival to the Qingming Festival of the following year, the northeast wind drives straight into Hsinchu. Due to the influence of the topography, the wind changes sharply and turns into a dry wind. This has created Hsinchu's first famous product.

5. Taichung Night Market-Midou Bing. Because Taiwan is in the subtropics and has a hot climate, desserts are also particularly developed; today we are going to talk about Taichung’s legend-Midou Bing. Midou Bing has deep feelings for old Taichung people.

And memories, for many friends who grew up eating honey bean ice, it is a taste that will never be forgotten in their memories.

6. Changhua Night Market-Changhua Meatballs Changhua Meatballs are a specialty of Changhua County, Taiwan. It is said to have been created by Wu Xu Shuitao, a meatball stall owner in Changhua City.

The outer skin of the meatballs is mostly made of sweet potato flour, and the filling varies depending on the taste of each store. However, most stores use minced pork shank meat, mainly served with shiitake mushrooms.

The preparation method is to first put the meatballs and the container into a steamer to steam them, fix the shape, and then fry them when they are ready to be eaten.