Chongqing Specialties

Bangbang Chicken

Spicy flavor. Use chicken breasts and chicken legs, cook them in fresh soup, loosen the meat, tear into shredded chicken, and pour the 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".

Rock sugar elbow

Salty and sweet. It is a common dish in residents’ family banquets. It is characterized by plump shape, bright red color, soft and tender interior, salty, sweet and fresh aroma and long aftertaste.

Crispy fish

Sweet and sour flavor. Use 800 grams of fresh fish, process and wash it, add water and soybean flour, then fry it in hot oil to set it, and pour it with sweet and sour sauce when it is cooked. It is characterized by sweet and sour taste, crispy skin, tender meat and long aftertaste.

Dry stir-fried shredded eel

Spicy flavor. "Dry stir-fry" is a unique cooking method of Sichuan cuisine. Mastering the heat is very important. The characteristics of dry stir-fry dishes are soft and fragrant, spicy and fresh, and endless aftertaste.

Dry-roasted rock carp

Home-style taste. A rock carp of about 600 grams is selected and cooked using the unique "dry roasting" method of Sichuan cuisine. The finished dish has the characteristics of complete fish shape, bright red color, tender meat, fresh flavor, slightly spicy and sweet.

Dry-roasted shark fin

Salty and savory. Use shark fin, chicken, duck, pork, and ham, add fresh soup, and grill to collect the juice. The characteristic is that the wings are bright, soft and refreshing, and the juice is thick and delicious. It is a delicacy for high-end banquets.

Kung Pao Chicken

Spicy flavor. According to historical records and folklore, this dish is related to Ding Baozhen, the governor of Sichuan in the Qing Dynasty. Ding was named Prince Shaobao (honored as Gongbao), hence the name. Its characteristic is that the diced chicken is tender and refreshing, with a moderate amount of spicy, sweet and sour taste.

Strange-flavored shredded chicken

Strange-flavored flavor type. It is a special dish unique to Sichuan cuisine. The characteristic of this dish is that it combines sweet, sour, spicy, salty and fragrant flavors.

Crisp pork slices

To cook this dish, you must control the heat properly and operate quickly. The characteristics are smooth and tender meat slices, crispy and fragrant rice crust, sweet and sour taste, and squeaky sound.

Poached fish maw

Salty and umami flavor. Take the processed yellow croaker belly, feed it with fresh soup, apply fish grits, and shape it with ham, melon lining, mushrooms, etc., and steam it in a cage. It is a high-end banquet dish with beautiful appearance, tender texture and clear soup.

Lotus Leaf Hosta

Salty and savory type. This dish is selected in season and is a delicacy for local residents to entertain guests. It is characterized by its fragrant aroma, soft and tender meat, salty and refreshing taste.

Twice-cooked Pork

Homestyle style. This is a special dish of Bashu, and every local resident can make it, and each has its own specialty. It is characterized by beautiful color, rich fragrance, slightly spicy and sweet, fat but not greasy. It is known as the "street fragrance".

Hot double crispy

Salty and umami type. This dish is made of chicken gizzards and pork belly and stir-fried. It is a fire-heated Kung Fu dish. It is characterized by distinct red and white colors, salty, fresh and crispy.

Lychee squid rolls

Select high-quality squid slices and cut flowers, then fry them in a pan to make them turn into rolls naturally. It is characterized by beautiful appearance, sweet and sour taste, softness and toughness. This dish shows the chef's skill with the knife, heat and seasoning.

Burned Longan

Salty or sweet. This dish is often seen on the dining tables of local residents and is commonly known as "braised pork". The characteristic is that the dish is beautiful in shape, tender and glutinous, fat but not greasy.

Graw beef

Five-flavored. This dish is not the meat of "mao cow", but the beef that has been cooked to become "mao". Due to the complicated cooking process, most families and restaurants do not cook this dish. It is characterized by amber-like color, soft meat that melts in the mouth, rich and delicious aroma, and endless aftertaste.

Stewed oxtail soup

Salty and delicious. When stewing oxtail soup, you have to pay attention to it. You must choose the middle part of the peeled oxtail and cut it from the bone seam. Soak in water before stewing, add seasonings when adding to the pot, bring to a boil to remove all the foam, then simmer slowly over low heat until soft and tender, with the meat separated from the bone without falling apart, and the soup clear and fragrant.

Steamed Jiang Tuan

Ginger flavor. Use Jiangtou fish (fathead fish), a specialty of the Jialing River, to steam it into a dish.

It has the characteristics of intact fish shape and fresh and tender taste. Considered top quality fish.

Fairy Duck

Salty and delicious. Choose a fat duck, add ham, magnolia slices, mushrooms and fresh soup, fry it and pour it into a dish. It is characterized by soft and tender meat and strong salty flavor.

Boiled beef

Spicy flavor. It is one of the special dishes of Sichuan cuisine. It has the characteristics of prominent spicy flavor and fresh and tender meat.

Garlic white meat

Garlic flavor type. It shows the skill of the chef's knife. It is characterized by juicy red meat and white meat, salty and slightly spicy, strong garlic flavor, and the slices are as big as the palm of your hand, thin and translucent.

Sweet and sour pork ribs

Sweet and sour flavor. This dish is a good dish to accompany with wine. It is difficult to prepare this dish well, and it requires high requirements on the preparation of the sauce and the cooking temperature. It is characterized by a crispy aroma, moderate sweetness and sourness, and a long and refreshing aftertaste.

Five-spice smoked fish

Five-spice smoked fish. The cooking process of this dish is complicated and requires multiple seasonings, frying, roasting, grilling and other cooking methods. The finished dish is fragrant, crispy, fresh and sweet, and is a delicacy to accompany wine and meals.

Crispy Pork Ribs

Salty and umami flavor. Choose pork ribs, pickle them for flavor, steam them until soft, and then fry them in oil. The characteristics are beautiful color, crispy, fragrant and tender. It is truly a delicacy to accompany a meal with wine.

Yipin sea cucumber

Salty and savory type. Use a large black ginseng, add fresh soup, add chicken, ham, scallops, winter bamboo shoots, mushrooms, etc., steam until soft, then add gravy to serve. It has the characteristics of beautiful appearance, tender texture, bright juice, salty and mellow taste.

Fish flavor shredded pork

Fish flavor type. It is one of the special dishes in Sichuan cuisine and a Kung Fu dish that tests the chef's seasoning skills. It is characterized by its bright color, salty, sweet, sour and spicy aroma, and strong flavor of ginger, onion and garlic.

Zhangcha duck

Smoke flavor type. Duck is a special dish in Sichuan cuisine. Therefore, duck has strict selection of ingredients, complex seasoning and exquisite cooking. In the past, it was rare among the people and was only used for palace meals. Its characteristics are salty, fresh and fragrant, crispy skin and tender meat, and refreshing taste.

Chongqing Hot Pot

Mainly spicy, with salty, sour and spicy flavors. It is divided into clear soup hot pot, red soup hot pot and mandarin duck hot pot with both. Chongqing hot pot is famous for its exquisite soup preparation, spicy and delicious food, diverse raw materials, meat and vegetable options, wide adaptability, unique style, and lively scenes.

Bamboo fungus and pigeon eggs

Salty and delicious. Using the top-grade bamboo fungus from the mountains and boiling pigeon eggs in stock, it is a very nutritious soup. The characteristic is that the soup is clear and fresh, tender and refreshing.