Compared with Sichuan cuisine's first gold medal, Sichuan cuisine's Sichuan cuisine's Sichuan cuisine's Sichuan cuisine is a little softer, with moderate sugar, vinegar, pepper and noodle sauce, and the overall feeling is more palatable. Chongqing's Sichuan style pork is a little crispy, but the seasoning is much tougher, and the overall feeling is more pleasant. However, this taste is generally not felt by outsiders.
Chongqing people like excitement, and there is a lawless straightforward culture in it. Eating 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. Eating guests should pay attention to authenticity, and chefs dare not neglect them. A Chengdu cook is very particular about the selection of meat, slicing, ingredients and cooking time. Every restaurant wants to claim that its cook is a formal graduate of Sichuan Cuisine University. Chengdu cuisine is more elegant, more exquisite and more refined.
If I invite a well-dressed friend, I invite him to eat Chengdu food. More tasteful. If I invite my friend who is well dressed, I invite him to have a special celebration. It's more delicious.
Innovation of Chongqing cuisine
Chongqing people unconditionally support innovative dishes. Since the 1980s, a large number of Jianghu dishes have emerged in front of Chongqing people. Some of them have not withstood the test of Chongqing people and gradually disappeared. However, those who have withstood the test generally have to spread to Chengdu first, and then to the north and south of the river. For example, there are more than ten kinds of famous Chongqing dishes.
Chongqing hotpot. Jianghu dishes with a long history are said to have been invented by Yangtze River trackers, fishermen and porters. There are many kinds of hot pots, the most famous of which is beef omasum hot pot, and then there are eel hot pot, seafood hot pot, fish head hot pot, mutton hot pot, dog meat hot pot, Yuanyang hot pot and so on.
Jiangjin fish with Chinese sauerkraut. From the roadside food shop of Zhu Erge in Jiangjinfu Town, Chongqing, it serves the drivers who come and go, and then the drivers spread all over Chongqing. 1988 became popular. I am good at this dish.
Geleshan spicy chicken From Geleshan Town, Shapingba District, Chongqing, a roadside shop named Lin Zhongle was first launched. 1990 became popular. Diners' pleasure is to search for crispy diced chicken as big as soybeans in a large pot of peppers. The shop is located in Geleshan, a forest park in Chongqing, close to the famous official residence of Chiang Kai-shek in Chongqing-Linyuan (it is said that if you don't visit the Linyuan, it is not counted as Chongqing, but the place is not open), and tourists and diners form the current spicy chicken street. I am good at this dish.
Beer duck. It comes from a roadside food store 7 kilometers away from Nan 'an District of Chongqing. It is said that the inventor was inspired by Guizhou. 1992 became popular. The practice is to stew a duck with a bottle of beer, which is more spicy and delicious. At its peak, the store used thousands of ducks a day, but now it is in decline.
Spring water chicken From Nanshan Town, Nan 'an District, Chongqing. 1993 became popular. The method used is to kill the live chicken quickly, and then burn it fiercely, and the time from killing the chicken to cooking can not exceed 5 minutes. This dish comes from Nanshan, known as the "Corolla of Mountain City". Therefore, a street of spring chicken was formed, and a spring chicken festival was held.
Taianyu From Taian Town, Tongnan County, Chongqing. 1994 became popular. It is also spread by drivers and popular. But this dish is more skillful, and it is not easy to counterfeit, so it is not as popular as other dishes. My wife is good at this dish.
Hotpot fish From Lianglu Town, Jiangbei District, Chongqing. At first, it was also aimed at drivers' friends. 1996 became popular. Hotpot fish is also particularly fierce. Fish should be fat fish that is about 10 kg, and sliced into palm-sized pieces. Burn a large iron pot like a jar like iron. Serve it with a big footbath after it is cooked, and it is red and hot. A circle of people gathered around this big basin and fished for fish with beer bottles. After eating, cook some green vegetables and tofu, which is especially crisp and neat.
Boiled fish. In fact, the predecessor of boiled fish is hot pot fish. After the hot pot fish spread, many restaurants in the city began to imitate it, but the kitchens of these restaurants could not get a big iron pot and burn the fire like iron. Besides, it was not convenient for diners to eat 10 catty of fish. Therefore, it is made into a small pot, a small fire and a small fish. It is called boiled fish. But personally, I don't feel as happy as hot pot fish like wide soup, fierce fire and fat fish.
Spicy crab. This dish should have been invented by a restaurant in Chongqing. Because Jianghu restaurants do not involve such high-end things as crabs. However, spicy crabs are still like spring snow in Chongqing, and they are not successful in rivers and lakes. 1996 became popular.
Bullfrog with pickled peppers. 1996 became popular. First it was bullfrog, then it was cuttlefish with pickled peppers. And derived a variety of pickled pepper series. This dish was also handed down from restaurants.
Stewed duck with sour radish. Use very sour pickled radish, which is specially brewed and not available in other provinces. It usually takes half a year to soak, and the longer the better. This dish has many varieties, such as sour cowpea stew, pickled mountain pepper stew, mutton stew, chicken stew and so on. 1996 became popular.
Carassius auratus in postal kiosk. From Youting Town, Dazu County, Chongqing. 1997 became popular. There are many seasonings, and the way to eat is exquisite.
Wujiang fish From Fuling area of Chongqing. Wujiang River runs through Fuling and Qianjiang areas in Chongqing, with many tributaries, which can produce all kinds of wild fresh fish. The practice of Wujiang fish is to pay attention to the freshness of fish, but it is generally farmed fish in cities, so catfish (sticky fish) is generally used to make Wujiang fish in cities. 1998 became popular.
Mao xuewang From Ciqikou Town, Shapingba District, Chongqing, a small town that has preserved the ancient dock culture of Chongqing. Boil beef omasum, blood slices (eel) and duck blood curd together. It was also spread from poor dock laborers. These years have been quite hot.
Above are some typical and popular innovative Chongqing dishes. In addition, there are many kinds of Laifeng fish, Qiuxi catfish, Chengkou roasted bacon, Qianjiang sour soup fish (also available in Guizhou), Nanchuan bamboo shoot meat, Wulong mountain mushroom roasted pheasant, bandit chicken and so on.
Generally, after an innovative dish comes out, the first few stores are first circulated by drivers and friends, and then they are crowded, and then they are popular in the city like a gust of wind. All you know, you have to taste it according to your impatience.
These dishes in Chongqing have some similarities, that is, they are generally created by Jianghu chefs, and the raw materials and production are more popular. Unlike Chengdu, which has to be steamed and smoked several times, ordinary people can't afford it and can't do it. The cooking methods of Chongqing cuisine are generally big oil, strong ingredients (some dishes have more peppers than vegetables), fire, cauldron and big basin, and pay attention to killing and cooking now. In the way of eating, it is also rude, such as spring chicken, chicken head, chicken neck and chicken liver mixed into a big pot, and sometimes chicken feathers can be seen, which is more in line with Chongqing people's lawless psychology and rude and straightforward personality.
Improvement of Chengdu cuisine
Chengdu cuisine is far from being innovative. It seems that Feng fish head is the most famous and popular dish in China, but it is actually an improvement of fish head hot pot. Therefore, there are few dishes that are popular in Chengdu, and Chongqing cuisine often maintains a leading position. For example, boiled fish is popular in Beijing now, and even the small restaurant in Northeast China downstairs has grandly launched their boiled fish. It makes people feel that boiled fish is too lethal like a strong influenza.
However, Chengdu cuisine has been excavating the ancient treasure house of Sichuan cuisine and constantly summarizing and improving it. From material selection, cooking, service and management, all-round continuous improvement. This improvement is not an improvement of a cook's personal consciousness, but a continuous improvement based on the continuous accumulation of national consciousness.
Since the Han Dynasty, Chengdu's diners have been paying attention to the artistic conception, experience and perfection of eating. Drinking Alone with the Moon of Li Bai (Jiangyou people, Jiangyou is 0/50km away from Chengdu/KLOC-,and he seldom travels to Chengdu) has a feeling of Ying Chengsan, which Chongqing people who like to drink heavily in the street will not have. Dongpo pork invented by Su Shi (Meishan, 80 kilometers south of Chengdu) needs to be simmered for three hours, and Chongqing people who like to eat it alive will not have this patience.
If you want to eat authentic Sichuan-style stir-fry, the restaurants in Chengdu are not too bad, and they are all consistent, and the cleanliness is one order of magnitude higher than that in Chongqing. But in Chongqing, it will be full of tricks. Stir-fried pork, some restaurants in Chongqing put dried tofu, some put lettuce heads, and some put cabbage. Anyway, the cook puts whatever he likes. As for the choice of seasonings, it is even more varied. And all the restaurants in Chengdu are green garlic seedlings. If there are no green garlic seedlings, he will tell you that Sichuan style pork can't be fried. This will surprise Chongqing people.
Chengdu people carefully sum up the frying method of each side dish. A Chengdu cook can sum up a frying method of Sichuan style pork, which can write 10,000 words and teach you for 30 days, and then pass it on from master to master. A Chongqing cook summed up the method of frying pork in Sichuan style, which is three words: meat, pepper, watercress, and everything else. You eat a dried spinach in a casual street shop in Chengdu, which is so crispy and refreshing with a long aftertaste. And leaving Chengdu and traveling all over the country, you can't eat such good fried vegetables. Chengdu people say that it is difficult to stir-fry green vegetables, and no one in Chongqing agrees, because they have not studied as deeply as Chengdu people. Fried vegetables in Beijing are even less worth mentioning.
When I was still studying in Chengdu, I had to walk twice a week to eat the boiled white food in a small restaurant. Frontispiece in a small restaurant is not big, and there are not many people. A shy girl from western Sichuan stood in the counter, then came up gently and asked what she wanted. I usually want a boiled rice, a bowl of rice, a bowl of bean curd and a dish of pickles. Then the girl gently brings you food, and then gently walks away. The white cooking is very good, and the meat and sprouts are carefully selected, not to mention the steaming temperature. Zhenzi rice (a method of steaming rice in Chengdu, which puts rice in a wooden barrel and has a special fragrance) is always hot and soft. And I enjoy it quietly by myself, and the feeling of leisure is very drinking Alone with the Moon-like. Similarly, eating in Chongqing, the pungent tension is like eating in prison.
I don't like crispy rice and sliced meat very much. Put crispy rice and sliced meat together, what's there to eat? But I am in Anren Town, Chengdu (that is, the hometown of Liu Wencai, the big landlord, 60 kilometers away from Chengdu), and the crispy rice slices made in the small restaurant there are really perfect. The restaurants there are very small, and the storefronts of the wooden houses in western Sichuan along the ancient bluestone slabs are very clean. The shopkeeper put the prepared raw materials on a big table, as fresh as if they were still growing in the field an hour ago. What do you want to eat? If you don't have a menu, just look at this case and choose. When they make crispy rice slices, they carefully choose magnolia slices and shiitake mushrooms (mainly relying on these two things to enhance the flavor) to make fresh soup. The cooking temperature of crispy rice and sliced pork is just right. After pouring the soup oil, after the roaring fire, the rest is the aroma of the house. On a rainy evening, after a 60-kilometer ride, we enjoyed the wonderful crispy rice slices. It was really wonderful and unforgettable. After that, I rode my bike three times in a row. It's a pity that such a famous dish tastes like chewing wax when you go outside Chengdu. Because no one studies the hardness of rice crust, the tenderness of meat slices and the delicacy of soup oil as carefully as Chengdu people do. Even the serving method plays a key role in the quality of crispy rice slices.
Therefore, compared with Chongqing people, Chengdu people are really a heaven and an underground. Every dish, Chengdu people should carefully summarize, what ingredients to choose, what pot to use, what fire to burn, how to set the plate, how to serve, how to arrange the table, etc., all of which are carefully and thoughtfully scrutinized. On the other hand, no matter what dishes Chongqing people cook, they always serve you a big basin with the waiter's thumb soaked in the soup. Although generous, the hidden carelessness can be imagined.
The basis of Chengdu cuisine's Excellence in improvement is actually a summary. Therefore, the advantages of Chengdu cuisine are reflected in some small home-cooked dishes and snacks. Speaking of snacks in Chengdu, it is true that Chengdu people have come to this appearance after decades of improvement and summary. For example, the pork intestines powder in Qingshiqiao, the couple's lung slices/bell dumplings in Tudor Street, the dragon wonton soup in Chunxi Road, and Mapo tofu have all been improved through the patient summary of several generations. The Xue Tao dried bean curd method of Jiuyanqiao is said to have been handed down by dissatisfied female poets in the Tang Dynasty, which is very suitable for vinegar girls who like to gnash their teeth. There are many kinds of snacks handed down from generation to generation in Chengdu. If you want to eat them once, it is estimated that it will take 1 month. Chongqing snacks, on the other hand, are much inferior, that is, a few things, all brought by foreigners during the Anti-Japanese War, such as Lingtangyuan and Hangzhou steamed buns, are not as good as they used to be and are gradually disappearing. Because the traditional methods have been lost by the Chongqing people who took over. Chongqing people don't have the patience to sum up these experiences. It is said that Zhu Erge, who created the fish with pickled vegetables, is still guarding his three old tile houses by the roadside, expecting customers who have no passion to visit him, although he has enjoyed a prosperous life for several years.