These diners, while agreeing that sloppy cooking is the "disease" of jianghu cuisine, but also believe that the characteristics of jianghu cuisine is based on this "root of the disease", and demand a cure for jianghu cuisine, that is, to its demise. Lake cuisine. However, the current said Jianghu Cuisine, is the restaurant dishes - that is, the real Jianghu Cuisine - a branch, and then exactly, is the restaurant dishes alternative practices, Jianghu called "wild dishes. We have a local brother dumplings, his cold mixed pork absolute.

Per our local people basically recognize this flavor, really delicious rice, the status of traditional Sichuan cuisine has been shaken by a little. Later on, there is a kind of not pay attention to the road number of Sichuan dishes came out of nowhere, characterized by no specific set of rules, how to eat how to, what is the common jianghu, jianghu is the human condition, jianghu is into the countryside. Walking in the jianghu can not be separated from the two words, adaptable. You see me not authentic, I laugh at you do not change. Even Kentucky Fried Chicken, McDonald's came to China, he had to adapt. In the same way, it is different from the traditional cuisine, refers to the dishes relative to the authentic cuisine.

Mainly originated in the Sichuan and Chongqing regions. Jianghu cuisine was the first to make its debut in large stalls and small restaurants. Because of its characteristics, flavors, new ideas, do not adhere to the rules, welcome is so dozens of collocation and derivatives of the product, feed nearly 10,000 rivers and lakes of Chongqing cuisine restaurant. The name of most of these restaurants sounds strange, unlike Beijing's "Yudefu" "Donglaishun", and not like Guangdong's "Zhangji", spicy chicken ding, a special traditional dishes, belonging to the Sichuan cuisine, a home-cooked dish, more spicy. It is a home-cooked, spicy dish that is a famous Chongqing jianghu flavor dish, originating from Gele Shan. Jin Yong novels in the martial arts school to compare, that Sichuan spicy good than the free school, moves elegant, striking, as the Sichuan cuisine's signature dish color Ma Po Tofu.

Dry chili is not the main ingredient is like the main ingredient, fully embodies the jianghu chef "heavy-handed" characteristics. Buy specialties to go to the big supermarkets, Wing Fai, New Century, OLE, etc. can be, store to buy, it is best to ask familiar with the locals, the end of the article there is a recommended list of companion gifts, are locals often buy their own, it is recommended that the collection.