Steps

1

Mala Tang

It is said that Mala Tang originated from the banks of the Yangtze River. In the beginning, it was boatmen and trackers. Created the way to eat Malatang. From Yibin in Sichuan to Wushan in the Three Gorges, due to the rapid water flow in this area, trackers are naturally an indispensable sight. After pulling fiber, they picked up a few stones by the river, set up earthen jars, scooped a few ladles of river water, and Make a fire with dry firewood, add vegetables to the pot. If there are no vegetables, use local materials. Pull some wild vegetables, add sea pepper, Sichuan pepper and other seasonings. Rinse and eat them. After eating, the taste is indescribable. It can not only satisfy your hunger, but also ward off cold and The custom of cooking to remove dampness and make food easily was followed along the riverside. This is the origin of Malatang. In fact, there are not many Malatang restaurants in Chongqing now, mainly because Chongqing is famous for its hot pot.

2

Hot and Sour Noodles

Hot and Sour Noodles are a traditional snack widely spread in the countryside of Chongqing. They have been loved by people for a long time due to their low price and high quality. . Hot and sour noodles are mainly made from sweet potato flour and are divided into two types: one is "water noodle", which is made from sweet potato starch; the other is "dry noodle", which is processed into "dry vermicelli" packed with vermicelli. ". Since hot and sour noodles made from dry vermicelli are relatively simple and convenient, the "dry vermicelli" production method is mostly used across the country. Among them, Haoyoulai Hot and Sour Noodles from Bayi Road Haochi Street is the most famous.

3

Dan Dan Noodles

"Dan Dan Noodles" is a snack in Chongqing. It is said that Dan Dan Noodles have a history of more than 150 years. In the past, there were hawkers selling spicy noodles in Chongqing. They would carry a load on their shoulders and beat bamboo bangs to sell it along the street. At one end of the load was a stove and a square pot. The square pot was divided into two compartments, one for cooking noodles and one for boiling fresh soup. . The other end contains noodles, condiments, bowls and chopsticks. People call this kind of noodles sold along the streets "Dan Dan noodles".

4

Maoxuewang

Features: Nutritional content: Duck blood has high nutritional value and is rich in protein and various trace elements, such as iron. , copper, calcium, etc. Flavor characteristics: spicy and fragrant, juicy and full of flavor. Main functions: Duck blood can replenish blood, clear away heat and detoxify, and can prevent and alleviate iron deficiency anemia.

5

Chen Twist

Features: Specifications: Each twist is 10 cm long, the strands are evenly twisted and beautiful, and each twist has five twists and a twist. Neat, 25 grams per twist. Color: goose yellow. Tissue: loose and crisp, no adhesion or hardening. Taste: crispy, with outstanding MSG flavor and moderate saltiness.

6

Laoma Chaoshou

The Laoma brand originated in Fuling District and was founded in August 2003 by Tian Chuan, the founder. In just one year, branches have spread all over the municipalities. Xiushan, Youyang, Qianjiang, Pengshui, Wulong, Shizhu, Fengdu, Wanxian, Changshou, Nanchuan and other districts and counties. Lao Ma Chao Shou is divided into 6 flavors: clear soup, slightly Ma, slightly Ma, medium Ma, Lao Ma and Extra Ma. In addition, the store uses fragrant bone soup and chicken soup to mix Lao Ma Chao Shou. When you finish eating Lao Ma Chao Shou, there will be no drop of soup at the same time. Leftover.

7

Strange-flavored beans

The product was originally produced in Beibei District, Chongqing in 1958. It has now become one of Chongqing’s traditional famous foods and a major manufacturer. There are more than 30 companies with annual production and sales of more than 12,000 tons. They are deeply loved by consumers all over the country and have been exported to Southeast Asia, North America and other countries and regions.

8

Salivating Chicken

Salivating Chicken! My mouth watered when I heard this name. What impressed me the most was the pile of seasoning jars on the countertop of the Saliva Chicken stall. They were filled to the brim one by one. Buy one or half a boiled chicken, chop it up, and then pour a bunch of seasoning on it. The aroma immediately penetrates your nose, stimulating your taste and salivation. It just can't stop...

9

Pickled pepper chicken feet

Chicken feet with pickled peppers is one of the famous snacks in Chongqing. It tastes sour and spicy and is easy to make. It can be eaten as a snack or as a cold dish

10

"Water Float" "Beancurd"

In Luoqi, a thousand-year-old town in Chongqing, there is a delicious dish - "floating beancurd".

Our common bean curd is ordered in a pot, while "water float" is ordered directly in a porcelain bowl. The bean curd melts in your mouth, with a faint sweetness and strong bean aroma. Coupled with the various condiments that entangle in your mouth, it is a feast for the tongue with both sound and color.

11

Hechuan peach slices

Features: Specifications: smooth cut surface, uniform thickness, rectangular slice, 9.2 cm long and 3 cm wide. More than 440 pieces per kilogram. Color: jade white, shiny. Texture: Soft slices, easy to spread, easy to roll, no sticking, no peeling of peach kernels, no sugar or impurities. Taste: sweet and moist, with peach kernel and rose aroma, and a refreshing aftertaste.

12

Wanzhou Grilled Fish

Grilled fish originated from Wanzhou in the Three Gorges reservoir area of ??the Yangtze River. Many years ago, there were countless people on the Yangtze River. The trackers in China make boats their home, and naturally cook three meals a day on the boat. They rely on water to draw water, and the fish raised by the Yangtze River water naturally become the delicacies of the trackers. It is said that the method of grilling fish by trackers in Wanzhou on the upper reaches of the Yangtze River was very simple, using only firewood, iron fork, oil and salt.

13

Wanzhou Mutton Gege

Many mountain people breed goats, and there is a dish called Mutton Gege. Many diners think that the word "gege" must be The dishes in the palace are actually a local name. This dish is very unique. It is steamed with chili residue mixed with other main ingredients. This is another unique way of eating that is different from braised mutton and hot-boiled mutton. It is spicy and delicious, has a long aftertaste, is mellow and kind, and the meat is fresh but not greasy, tender but not sour.

14

Spicy Chicken

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 contain dried chili peppers. The oily fragrance is sweet and salty. The advent of spicy chicken has brought out a large number of dishes and formed a series of spicy dishes, such as: spicy snails, spicy sausages, spicy hoof flowers, spicy fish dices, and spicy bamboo shrimps.

15

Konjak roasted duck

Konjak roasted duck is made from konjac and duck. The finished dish is bright red in color, the konjac is soft and delicate, the duck meat is fat and crispy, and the taste is salty and fresh, spicy and fragrant. Konjac, because it is poisonous, must be boiled in lime water before eating. Preparing poison and then turning it into gourmet ingredients is a major contribution of Sichuan and Chongqing people to Chinese food. And making it into konjac roast duck is the best of konjac dishes

16

Sour radish and old duck soup

Chongqing sour radish and old duck soup is delicious It's delicious, the soup is clear, and it's said to be good for removing autumn dryness. It can also be regarded as a home-cooked dish suitable for the occasion. This dish is simple to make, but the selection of ingredients cannot be careless. Of course, you have to choose old ducks for old duck soup, which makes it easier to remove the smell of duck. Generally, ducks that are more than one year old are used; pickled radish is also particular. The number of pickled radish depends on the size of the duck. The radish is brewed with different sizes. The time also needs to be different, because it is the main seasoning ingredient of this dish, so the requirements will be higher.