First, boiled fish.
Chongqing boiled fish is one of the representatives of Chongqing Jianghu dishes, which originated in Yubei area of Chongqing and has a unique flavor. Although the practice is simple, it is very particular. Fish fillets need to be cooked quickly in boiling water, and then ingredients such as peppers and peppers are poured on them. Chongqing boiled fish tastes tender and smooth, oily but not greasy, spicy and delicious. Boiled fish not only has fishy smell, but also keeps the fish fresh and tender. A dazzling array of peppers are bright and dazzling, spicy but not dry, hemp but not bitter. Chongqing boiled fish, commonly known as boiled fish fillets and boiled live fish, is the representative of Chongqing Jianghu dishes with unique flavor. The method is simple and primitive, and the workmanship is also very elegant. The key point of firing is to put the fish fillets into boiling water and cook them quickly, then put them into a pot and pour boiling oil containing spices such as pepper and pepper.
Second, Geleshan spicy chicken
At the end of 1980s, Lin Zhongle Restaurant under the tree of 300 steps in Geleshan, Chongqing introduced a spicy chicken fried with domestic cock, Mao Wen Dahongpao pepper and Sichuan pepper. Spicy chicken has good color and taste. Looking for the novelty of diced chicken in a plate full of peppers and sea peppers and waiting for the stimulation of taste buds is the most prominent feature of spicy chicken. Once the spicy chicken was introduced, it was sought after by the world and became the big brother in Chongqing cuisine. After the appearance of spicy chicken, it also brought out a large number of dishes, forming a unique Chili cuisine and becoming the most influential dish in Chongqing Jianghu cuisine. Therefore, it is no exaggeration to call spicy chicken the big brother of Chongqing Jianghu cuisine. Today we mainly introduce boiled fish and spicy chicken. If you are still interested in the Jianghu dishes in Chongqing, you can go to Chongqing.