1, Chongqing people love to eat hot pot, and they also eat hot pot. If they don't eat hot pot for three days, their mouths will flow forever. Walking on the streets of Chongqing, you can see all kinds of hot pot restaurants everywhere. There are nearly 3,000 hot pot restaurants in Yuzhong District alone, and even the air is filled with the smell of red pepper. That hot pot stirred the taste buds of many people and concentrated the love and hate of many Chongqing people. Chongqing is known as the "city of hot pot", which is by no means a hollow reputation.
Crispy meat is definitely a feature of Chongqing, Sichuan. You must choose the upper part of the pig, because the meat here is tender and thin, covered with starch and egg liquid, plus cooking wine, Jiang Mo, pepper powder and salt, and then fried in a pot. Although it is fried, the crispy meat tastes crisp and tender, and it is also mixed with the crispy skin of pepper.
When you arrive in Chongqing, you will experience the excitement of the market. Those Michelin-starred restaurants that need to be put on the shelves should be completely forgotten. Find a popular "fly restaurant" in a deep alley, pick thirty or fifty "strings" that you like to eat and throw them into the pot. Long bamboo sticks stretched out of the pot, and the pot was bubbling and rolling. Three or five friends outside the pot brag and roll.
There are many oil tea stalls in the streets and alleys of Chongqing. Whether in the morning or evening, a steaming bowl of camellia oleifera is the memory of Chongqing people's hometown since childhood. Camellia oleifera in Chongqing is completely different from that in Beijing. It is made by mixing rice paste and glutinous rice. Like small noodles, seasoning is the soul of camellia oleifera. Pour in two spoonfuls of sesame oil pepper and sprinkle with crispy peas, broken rice buds, chopped green onion and coriander. Camellia oleifera is indispensable.
Chongqing's pork intestines powder is just like Beijing's braised dishes, which can be seen in all the streets. Top-grade sweet potato powder, with all kinds of fat intestines and pig water as the main ingredients, and then sprinkled with dried prunes, mustard tuber, fried soybeans and chopped green onion. The vermicelli is crystal clear, spicy and delicious, with a meaningful aftertaste. The local authentic way of eating is hot and sour pork intestines powder with golden crispy pot helmet, which is a complete merit.