Chongqing cuisine, also known as Chongqing cuisine, belongs to the four major cuisines of Sichuan cuisine. It has the characteristics of spicy and sour aroma, with spicy food being the most important.

Chili pepper, pepper, Sichuan peppercorns, bean paste, etc. are the main condiments. Different ratios create various flavors such as spicy, sour, peppery, sesame paste, garlic paste, mustard, red oil, sweet and sour, fishy, ??strange, etc.

The dishes are all thick and mellow, and all the dishes are popular. The ranking is in no particular order, it’s just my personal experience.

1. Malatang. It is said that Malatang originated from the banks of the Yangtze River. In the beginning, it was boatmen and trackers who created the way to eat Malatang.

From Yibin in Sichuan to Wushan in the Three Gorges, due to the rapid water flow in this area, trackers are naturally an indispensable sight. After pulling fiber, they pick up a few stones by the river, set up earthen jars, ladle a few ladles of river water, and

Make a fire with dry firewood, add vegetables to the pot. If there are no vegetables, use local materials. Pull some wild vegetables, add sea pepper, Sichuan pepper and other seasonings. Rinse and eat them. After eating, the taste is indescribable. It can not only satisfy your hunger, but also ward off cold.

The custom of cooking to remove dampness and make food easily was followed along the riverside.

This is the origin of Malatang.

In fact, there are not many Malatang restaurants in Chongqing now, mainly because Chongqing is famous for its hot pot.

2. Chongqing Chuanchuan Chongqing Chuanchuan is a famous street snack. You can eat as much as you want. There is a saying that goes, “You don’t count your signatures when you eat hot pot, you count your signatures when you eat Chuanchuan.” Friends from Chongqing.

The most lively class reunions are when a group of people come to the street to eat skewers. There are no words to describe the taste. You can eat whatever you want. My favorite is skewers and chicken offal.

3. Chongqing hot pot, also known as tripe hot pot or spicy hot pot, is a traditional Chinese way of eating. It originated from the extensive catering style of boat trackers on the banks of the Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing dynasties. The raw materials are mainly beef tripe and pork.

Yellow throat, duck intestines, beef blood, etc.

In May 2016, "Chongqing Hot Pot" was elected as the first of the "Top Ten Cultural Symbols of Chongqing". This selection was based on seven criteria: cultural content, popularity, reputation, representativeness, uniqueness, regionality, and contemporaryness.

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4. Chongqing Hot and Sour Rice Noodles is a popular local traditional snack in Chongqing and has always been one of the favorites of Chongqing people.

The hand-made main flour is made from sweet potato and pea starch as the main raw materials, and is then made by farmers using traditional manual methods.

Chongqing Hot and Sour Noodles are chewy, spicy, sour, and appetizing. It is a local snack in Chongqing that is loved by people all over the country.

"Chongqing Hot and Sour Noodles" is a pure natural green food. Due to its unique taste and appetizing sourness, Chongqing Hot and Sour Noodles have long been loved by Chongqing people. Its characteristics are "numbing, spicy, fresh, fragrant, sour and oily".

But not greasy."

Known as "the best fan in the world".

5. Dan Dan Noodles "Dan Dan Noodles" is a snack in Chongqing. It is said that Dan Dan Noodles have a history of more than 150 years.

In the past, there were hawkers selling spicy noodles in Chongqing. They would carry a load on their shoulders and beat bamboo bangs to sell it along the street. At one end of the load was a stove and a square pot. The square pot was divided into two compartments, one for cooking noodles and one for boiling fresh soup.

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The other end contains noodles, condiments, bowls and chopsticks.

People call this kind of noodles sold along the streets "Dan Dan noodles".

6. Chongqing noodles. For the locals who were born and raised, Chongqing noodles are the pasta that they have grown up with since childhood. Chongqing noodles are simple noodles with strong emotions. When you feel wronged, you can have a bowl of it and make your nose runny while crying.

After eating, I felt like everything was over. I had a bowl of noodles for the first time when we met. There are many flavors of noodles, such as pea paste, sauerkraut, dry noodles, beef, etc. Please be the first to try this.

7. Laoma Chaoshou Laoma brand originated in Fuling District, founded in August 2003 by Tian Chuan, the founder.

In just one year, branches have spread all over the municipalities.

Xiushan, Youyang, Qianjiang, Pengshui, Wulong, Shizhu, Fengdu, Wanxian, Changshou, Nanchuan and other districts and counties.

Lao Ma Chao Shou is divided into 6 flavors: clear soup, slightly Ma, slightly Ma, medium Ma, Lao Ma and Extra Ma. In addition, the store uses fragrant bone soup and chicken soup to mix Lao Ma Chao Shou. When you finish eating Lao Ma Chao Shou, there will be no drop of soup at the same time.

Leftover.

8. Wanzhou grilled fish Grilled fish originated from Wanzhou in the Three Gorges Reservoir Area of ??the Yangtze River. Many years ago, countless boat trackers made their home on the mighty Yangtze River. Naturally, they cooked three meals a day on the boat, relying on the water.

The fish raised by the water of the Yangtze River have naturally become a delicacy for trackers.

It is said that the method of grilling fish by trackers in Wanzhou on the upper reaches of the Yangtze River was very simple, using only firewood, iron fork, oil and salt.

9. Konjac roasted duck is made from konjac and duck.

The finished dish is bright red in color, the konjac is soft and delicate, the duck meat is fat and crispy, and the taste is salty and fresh, spicy and fragrant.

Konjac, because it is poisonous, must be boiled in lime water before eating.

Preparing poison and then turning it into gourmet ingredients is a major contribution of Sichuan and Chongqing people to Chinese food.

And making it into konjac roast duck is the best of konjac dishes. 10. Mutton Gege is one of the special dishes in the hilly mountains in the heart of the Three Gorges Reservoir area. It is also the most famous dish in Xuanhan, Sichuan and the most representative dish of Xuanhan.

Dishes with local customs.

Regardless of whether you are an adult, a child, or a woman, you must order mutton Gege when you go to a restaurant, which shows its popularity.

Originated and widely spread in Wanzhou, Chongqing and Enshi Prefecture, Hubei.

The local dialect calls the steamer "Ge Ge", and it uses mutton as the main ingredient and garnishes with coriander, so it is called "mutton Ge Ge".