Chinese cuisine of Chongqing ten classic dishes
Chongqing hot pot, also known as maw hot pot or spicy hot pot, is the local traditional dishes in Chongqing, belonging to the Yu cuisine, which originated in the late Ming and early Qing dynasties in Chongqing Jialing River, the dish is also Chaotianmen and other docks boatmen fiber workers of the rough catering way. Its main raw materials are beef tripe, pork yellow throat, duck intestines, beef blood, etc., this dish is fresh and spicy flavor, thick and mellow soup, diners can burn their own food, a unique flavor. Chongqing hot pot over the past hundred years to form a unique hot pot culture, spicy, unique aroma, color, beautiful taste, a wide variety of dishes, unique base material, etc. In 2016, "Chongqing hot pot" was elected as "Chongqing top ten cultural symbols" of the first. Chongqing maw hot pot is selected by the China Cuisine Association organized by the "world release of Chinese food activities and the national provinces and regions of the classic dishes" in Chongqing list list, was named "Chinese food" of Chongqing top ten classic dishes.
2, boiled fish
Chinese cuisine of Chongqing ten classic dishes
Boiled fish, commonly known as boiled fish, boiled fish, is a special dish of China's Sichuan and Chongqing region, the Department of Chongqing Jianghu cuisine on behalf of Chongqing, is a classic dish in Chongqing. Chongqing boiled fish is smooth and tender, not greasy, spicy and numbing flavor. "Boiled fish" is originally a traditional dish of Sichuan cuisine, small riverside salt dishes boiled technique, boiled technique by the lower river gangs of Sichuan cuisine to carry forward, in 1983 in the Chongqing area held a cooking competition, a Sichuan chef with the dish won the Grand Prize, so that it has been carried forward, and since then, the chef began to study the Since then, the chef began to study the "boiled fish", from the characteristics of the fish, spicy collocation to the color of the innovation and many other aspects of striving to achieve excellence, after more than a year of efforts to stereotypes, so that Chongqing boiled fish has become one of the Sichuan boiled series of high-quality dishes. Boiled fish was selected by the China Cuisine Association sponsored by the "World Release of Chinese food activities and the national provinces and regions of the classic dishes" in Chongqing list list, was named "Chinese food" of Chongqing's top ten classic dishes.
3, Mao Blood Want
Chinese cuisine of Chongqing top ten classic dishes
Mao Blood Want is a specialty of Chongqing City, originated in Chongqing, popular in Chongqing and Southwest China, this dish is the raw blood Want to eat now hot, and maw mash as the main ingredients, has been included in the National Standards Committee "Yu cuisine cooking standards system", is also one of the ancestors of Yu cuisine Jianghu dishes. Mao blood Wanton to duck blood as the main material for the production of cooking skills to boil vegetables, the taste belongs to the spicy flavor, and has a long history, according to legend, the 1940s, Shapingba, Chongqing Municipality, Magikou ancient town of the water dock there is a butcher surnamed Wang every day to sell meat leftover miscellaneous scraps, at a low price. Wang's daughter-in-law Zhang felt pity, so the street sells up miscellaneous soup stalls, with pork, pork bones into the ginger, peppercorns, cooking wine simmering on a small fire, plus peas boiled into soup, add pig lung leaves, fat intestines, taste especially good, and thus gradually become a classic specialty dishes in Chongqing. Mao Blood Want is selected by the Chinese Cuisine Association as "Chinese cuisine" of Chongqing's top ten classic dishes.
4, spicy chicken
Chinese cuisine of Chongqing ten classic dishes
Spicy chicken is a classic Sichuan and Chongqing region of the characteristics of the traditional dishes, but also the Sichuan spicy series of classic representative dishes, belonging to the Sichuan cuisine under the River Gang cuisine, generally the whole chicken as the main ingredient, together with green onions, dried chili peppers, peppercorns, salt, pepper, monosodium glutamate (MSG), a variety of materials and refined, but also Sichuan, Chongqing, a famous home-cooked Sichuan cuisine. It is also a famous homemade Sichuan dish in Sichuan and Chongqing. Spicy chicken because of the different production methods around the different characteristics, this dish is spicy and fragrant, spicy but, eat up sweaty but can not stop, so that diners linger, loved by people around the world. Chongqing spicy chicken, especially the Gele Mountain spicy chicken as a representative of the selection of domesticated soil boy rooster now killed now cooking, in order to maintain the tenderness of the fat, supplemented by non-Szechuan production of high-grade chili pepper, Sichuan production of Maowen Dahonggao pepper do not use, so that the dishes cooked, the aroma is overflowing, enticing appetite, spicy and crispy, fresh and tender dregs. Spicy chicken is selected by the Chinese Cuisine Association as "Chinese cuisine" of Chongqing's top ten classic dishes.
5, pickled fish
Chinese cuisine of Chongqing's top ten classic dishes
Sour pickled fish, also known as sour soup fish, is a classic dish originating in Chongqing, known for its unique seasoning and unique cooking techniques, popular in the 1990s, is one of the pioneers of the Chongqing rivers and lakes cuisine, is Chongqing cuisine. Sauerkraut fish is mostly made of grass carp, cooked with pickles and other ingredients, with a sour and spicy flavor. Its fish meat, which can provide people with rich protein, minerals and other nutrients, and lactic acid in its sauerkraut, which can promote the body's absorption of iron and increase people's appetite. As a very famous farming characteristics of the local dishes, pickled mustard fish is selected by the China Cuisine Association organized by the "world release of Chinese food activities and the national provinces and regions of the classic dishes" in Chongqing list list, was named "Chinese food" of the top ten classic dishes in Chongqing.
6, Qianjiang chicken mixed
Chinese cuisine of Chongqing ten classic dishes
Qianjiang chicken mixed is Chongqing Qianjiang simmering pot series of representative dishes, the use of native cooking, chicken intestines, chicken liver, chicken heart chicken offal as raw materials, and the chicken cut into thin slices, supplemented with potato pieces, sharp pickled peppers, fresh green onions, etc. Cooking, the taste of spicy and spicy, colorful, fresh and mellow, becoming a famous rivers and lakes dish. Chongqing a famous Jianghu dish. This dish chicken miscellaneous fishy taste heavy, it will be with chili peppers, pickled peppers and green onions, ginger and garlic with frying, hot vegetable oil cooking red pickled peppers, pink tender pickled radish silk, can remove the chicken miscellaneous odor, but also to make the dish crispy and fresh, spicy people appetite. Qianjiang chicken is selected by the Chinese Cuisine Association organized by the "world release of Chinese food activities and the national provinces and regions of the classic dishes" in Chongqing list list, was named "Chinese cuisine" of Chongqing top ten classic dishes.
7, Chongqing grilled fish
Chinese cuisine of Chongqing ten classic dishes
Chongqing grilled fish, is a kind of Chongqing originated in Chongqing Wanzhou Chongqing characteristics of traditional dishes, belonging to the Yu faction of the Sichuan cuisine, also known as the Wanzhou grilled fish, in the process of circulation, the fusion of marinated, grilled, stewed three cooking process technology, draw on the characteristics of the traditional Szechuan cuisine and Szechuan hot pot with materials, tastes fantastic, rich in nutrition. Wanzhou grilled fish after dissecting and washing the fish flat on the iron folder, placed on the stove with charcoal barbecue, served in a special iron plate, poured with butter, red oil, sugar, pepper, chili and other seasonings fried base, put celery, bean sprouts and other crisp vegetables, taste salty and spicy. Chongqing grilled fish is selected by the Chinese Cuisine Association as "Chinese cuisine" of Chongqing's top ten classic dishes, food editorial recommended Chongqing on the list of "Chinese cuisine of Chongqing's top ten classic dishes" and: steamed pork, back to the pot meat, bean flowers, and so on.
8, Laifeng fish
Chongqing "jianghu dishes" ancestor
Laifeng fish is a special dish in Chongqing, belonging to the Yu faction of Sichuan cuisine, Chongqing "jianghu dishes" ancestor, after the spicy chicken, taro chicken, After that, there are spicy chicken, taro chicken, posting crucian carp, Tai'an fish and so on, and later these popular "Jianghu dishes", in the cooking method, have not got rid of the influence of "Laifeng fish", which can be called the representative dish of Chongqing Jianghu dishes. Chongqing Laifeng fish through the historical development, gradually formed hemp, spicy, sweet, sour, Li flavor, orange flavor, cinnamon flavor, pineapple flavor, such as more than a dozen flavors, there are pearl fish, amber fish, salt and pepper fish fillet, pickled fish soup, white jade fish, onyx fish intestines, tiger fish, fish, fish, fish, fish, dipping fish, fish, steamed fish, roasted white fish, crispy fish, as well as eggs, fish, fish, fish, fish, fish paste, fish soup, and other hundreds of fish dishes.
9, Beer Duck
Beer Duck is a unique flavor of Chongqing specialties, is the next river gang Chongqing Jianghu cuisine dry burn series representative dishes, belonging to the渝 faction of the Sichuan cuisine, but also by the majority of diners favorite dishes. Beer duck, according to legend, originated in the Qing Dynasty, is a classic traditional dishes in Chongqing, its practice has a variety of ways, its main ingredients for the duck, beer, duck and beer stewed together into a dish, so that the nourishing flavor of the duck meat is more intense, the duck not only the mouth of the fresh and fragrant, but also with a beer aroma.
10, pickled bullfrog
Bullfrog with pickled peppers is a representative dish of Chongqing Jianghu dish pickled peppers under the river gang of Sichuan cuisine, is a colorful and flavorful Sichuan and Chongqing region's famous dishes, belonging to the Yu faction of the Sichuan cuisine system, in Sichuan and Chongqing area are quite famous dishes, this dish has a spicy and fresh, tender and smooth meat characteristics. Pickled bullfrog is also a classic home cooking in Sichuan, Chongqing and other places, common and easy to cook, after the dish taste salty and fresh, tender meat, bright red color, pickle aroma. This dish is the bullfrog slaughtered head peeled gutted and washed, chopped into pieces, with salt, pepper, dry bean powder, cooking wine sizing flavor. Pickled red pepper de-tipped and seeded and cut into knots, scallions cleaned and cut into knots, pickled ginger cut into ginger rice. Frying pan oil burned to seventy percent heat, the bullfrogs under the pan slippery break raw fish up. Frying pan under a little oil hot, under the bubble ginger rice, bubble pepper section fried flavor, under the bullfrog, cooking wine, put monosodium glutamate, scallion section bumps turn up the pot to plate.