"Fish flavor" is a complex compound flavor, which mainly comes from a small amount of white wine added in the cooking process, in which sour, spicy, sweet and salty flavors are intertwined, and sour taste comes from chopped pickled peppers. Choose three-part fat and seven-part cooked pork to shred and stir-fry in hot oil, and the shredded pork is still soft and tender after serving.

In addition, the auxiliary materials of this dish also have a head, and there must be black fungus. As for the other things, carrots, bamboo shoots or others are all related to different practices in different places.

2, Mao Xuewang

"Mao" is a Chongqing dialect, which means rough and sloppy. In addition, the raw materials for cooking are mainly chop suey such as beef tripe, and the name of "Maoxuewang" has also spread.

As one of the originators of Jianghu dishes in Chongqing, authentic Maoxuewang must be cheap, and it must be made with old oil, so that it has a thick and rough taste and a black and transparent color. A pot of hairy belly and yellow throat with big blades, plus a lot of fat intestines and blood, as well as old meat slices and eels, is complete.

3. Husband and wife lung slices

The origin of the couple's lung slices can be traced back to the 1930s. In Chengdu, there was a couple selling cold dishes. The husband's name was Guo Chaohua and the wife's name was Zhang Tianzheng. They used the leftover materials of cattle to make cold salad and set up stalls for sale, which was cheap and good, and gradually became famous.

Therefore, people named the cold salad with beef offal as the main material they sold as "husband and wife scrap". However, because the word "waste" is unpleasant and unlucky, and beef lungs are used in cold salad ingredients, the word "waste" is replaced by "lung" and renamed as "husband and wife lung slices".

But later, because the beef lung was not delicious, the ingredients were removed, and only beef scalp, beef heart, beef tongue, beef tripe and beef were selected, marinated and then sliced into cold salad. ?

4. Boiled fish

A large white porcelain bowl was served, full of glossy Wang, with fragrant peppers and prickly ash grains floating. Through the clarified oil soup, you could see the ups and downs of white fish in it, which was the best sumptuous food in the years.

You can eat several bowls of side dishes in boiled fish, such as bean sprouts and lettuce slices, whirring on rice, and then you can eat fish with soup, pick up the thorns bit by bit and then slowly eat them. That is real enjoyment.

5. Spicy chicken

Spicy chicken, as the name implies, must use good chili pepper to make a plate of excellent spicy chicken. Whether the pepper is dry and fragrant, whether the pepper particles are fried thoroughly, whether the chicken will come out of the water, and whether the bones are crisp and rotten are all hard criteria for judging the quality of a spicy chicken.

Many people think that the greatest pleasure of eating spicy chicken is the process of picking out small pieces of chicken from Chili.