Finally, I wrote Sichuan food For me, Sichuan cuisine is like the enlightenment of food. I have been eating home food since I was a child, and the food just fills my stomach. There is no clear concept of food. The diet in Fujian coastal areas is weak. Suddenly, one day, Sichuan food spread to our hometown. Apart from plain home cooking, it also has a distinctive spicy taste. At first, everyone thought boiled fish was delicious and wanted to eat it again. When you go to college, Sichuan cuisine is also the most suitable for dinner.
Different from the low-key Shandong cuisine written before (eating travel notes | eating the best cabbage in my life in Qingdao), Sichuan cuisine is the most widely spread among the four major cuisines.
The spread of Sichuan cuisine is related to the massive migration of Sichuanese. Another reason is the prevalence of spicy food. According to the summary of reading the article "The Winning Logic with Emphasis on Taste", in the modern high-tempo and high-pressure life, spicy is a distinctive and prominent taste with low time cost and economic cost. Heavy-flavored food often masks the original flavor of the food, so the freshness of the ingredients is not the most important. Because of the decline in the cost of ingredients, Sichuan cuisine has become a more economical dining choice.
Although today's Sichuan cuisine is famous for its spicy taste, it was not spicy at the time of its origin. Because pepper was introduced into China in the late Ming and early Qing dynasties.
Sichuan cuisine originated in Bashu country more than two thousand years ago, because the land here is fertile, the two rivers meet and the products are rich. After Qin Shihuang's reunification, it brought immigrants from the Central Plains and eclectic development. By the Tang and Song Dynasties, it had developed into a major dish.
There are also records of related foods in many historical materials of poetry. For example, Li Bai likes to eat Taibai duck (stewed and steamed duck) specially used by Emperor Xuanzong of Tang Dynasty, Dongpo elbow initiated by Su Dongpo and so on.
However, during the war in the late Ming and early Qing Dynasties, Zhang's army carried out scorched earth on the whole Sichuan area, burning, killing and looting, which turned the whole plain into a wasteland, leaving almost no population and Bashu food culture.
Therefore, today's Sichuan cuisine is more formed from the immigration policy of "Huguang filling Sichuan" implemented after the Qing army took office. A large number of immigrants bring their own food and combine local product innovation. It was also at this time that I learned to use pepper as seasoning and gradually developed into today's Sichuan cuisine.
Born in the common people, it is easier to live among the people.
"Sichuan cuisine has also formed three gangs by region, namely Shanghe Gang centered on Leshan in Chengdu, Xiahe Gang centered on Chongqing in eastern Sichuan and Xiaohe Gang centered on Zigong in southern Sichuan. Shanghebang Sichuan cuisine tastes relatively light, Xiahebang Sichuan cuisine is generous and rough, and Xiaohebang Sichuan cuisine has a strange atmosphere "(Sichuan Daily 20 13).
Rough and bold, it is probably the name of "Jianghu cuisine" in Chongqing.
On the trip, because there is almost no strategy, I basically ate and ate. I didn't hurry or travel, so I spent a long weekend. I can't walk every day.
Friday: Snacks: Li Ji Brochette Head Store
Saturday: Flower Market Mixed Noodles-ciqikou ancient town-Guzhen Chicken Miscellaneous &; Shredded chicken tofu in Hongyadong snack street-Hongyadong-Ma Lao wonton soup &; Black sesame paste
Sunday: Tofu pudding rice-hot pot-Line 2 crosses Liziba-Jie Fangbei Pedestrian Street-Haoyoulai hot and sour rice noodles.
Monday: Wulong and Group Tour-Group Meal-Pangmei Noodles Restaurant
Tuesday: Shunshui Fishing Village-Zhongshan 4th Road-Chongqing Three Gorges Museum
It can be seen that in addition to going to Wulong, it is basically to eat this meal and then find the next meal. There is no time to play. ...
The flight arrived in Chongqing on Friday night. I have an appointment with my best friend to eat hot pot together. As a result, that classmate missed her plane and signed a late one. I arrived at the hotel after midnight on 12. I clamored for a midnight snack. So there is a chain store in Li Ji opposite the building. This used to be a chain store, but it was criticized as a fake (there are genuine products nearby, which are easy to be confused). In fact, it is delicious. After eating for two days, we thought it was the best first meal. And it's still open in the middle of the night It was really touching. Eat from one o'clock to two o'clock. The environment is really a roadside stall.
Coriander balls, tripe slices, lettuce, bean skin and bamboo shoots are all delicious!
The sliced meat is cooked, so you can eat it by heating it down, which is very tender;
Coriander balls are very special;
We ordered bean skin and bamboo shoots again. The tenacity of bean skin, the crispness of bamboo shoots, the texture of ingredients and the fragrance of hot pot are very well matched.
The belly is crisp.
Dipped vegetables are classic sesame oil, garlic and coriander. Sesame oil is a mini-can, which is more sanitary. I almost thought it was Wang Laoji. This drink is a classic Wei Yidou milk.
In the middle of the night, I staggered back with food.
I got up late the next day. Straight to the flower market bowl to mix noodles. At noon, there was a long queue at the door. Behind me was a foreign friend who spoke fluent Mandarin and asked me: Is this famous?
Two people ordered the same bowl, both sides. Dried meat smells good, peas are soft and rotten, but they feel a little burnt.
Add brown sugar sorbet. Thick sweet red syrup, soft cake, especially spicy. I like this one so much that I ordered another one this afternoon.
Go straight to ciqikou ancient town after eating. Maybe today is Saturday, and the streets in the town are very narrow, but in short, it is crowded. It is still difficult to move forward. When you come to the end, be careful not to go back the same way, just walk from the side lane to the main road.
I heard of it for the first time, but it looks like a spicy pot. There are chicken hearts, chicken gizzards, chicken livers, chicken intestines, and a little Pleurotus ostreatus, cabbage and konjac. Because the smell of chicken offal is heavy, the treatment of this heavy taste is quite delicious. Different from spicy balsamic pot, pepper, pickled pepper, onion, ginger and garlic are added to the pot, which can remove fishy smell and increase freshness. I prefer chicken gizzards and chicken intestines, which are crisp and fragrant. At the end of the old street, there are several, and we seem to have taken the wrong road. I recommend the chicken offal from the ancient town. I can't help it The names are too confusing.
48 is just right for two people. Unfortunately, friends don't like to eat internal organs, so there are still some left.
In fact, it is tofu pudding mixed with seasoning and shredded chicken. But vegetarian tofu pudding tastes better because of its meat.
Fried potatoes and chicken rice can be seen along the way. It's very similar to the glutinous rice chicken I cooked before, but it won't fit in my stomach.
It's glutinous rice baked on an iron plate, with a little sugar and peanut stuffing in it. The crust is too hard and the stuffing is too little. It's not very delicious
In addition to snacks along the way, there are many shops that make hot and sour powder on the spot. It's quite novel
There is also a shop that makes hot pot bottom materials on the spot.
There is also a shop selling twisted dough twists. There are shops called Chen Changping Twist everywhere, but it is said that only Chen Changping Twist is the most authentic. You don't have to buy it on site. Large supermarkets have them, so just buy them nearby before you leave on the last day. I feel that the twist here is more delicious than that in Tianjin. It's not very hard, but it's brittle. There are many flavors. Spicy is very special. I bought it as a gift.
After passing the ciqikou, I went back to the hotel to rest. At about nine o'clock in the evening, I left for Hongyadong. Actually, it's only about ten minutes' walk from Jie Fangbei. We called a car and drove along the river. Although the driver made a detour, it was good to see the night view along the river.
The magic of Chongqing is in sight. The first floor of Hongyadong is a road, so is the 1 1 building. If Jie Fangbei comes, go to 1 1 building.
If you want to see the panoramic view of Hongyadong, you should walk to the first four-door bridge next to it on the 1 1 floor.
The whole of Hongyadong is mainly catering now, and there are all kinds of popular hot pots, including the paper salt river hot pot that we will eat the next day. There is a food street on the fourth floor with many snacks. Ma Lao wonton was recommended by my friend's colleague, but it was being decorated when we found it. I just ate next door. It tastes good, but the price/performance ratio is low.
The fragrance is fragrant, but the meat inside is really pitiful. I think the wonton in Sichuan is different from the wonton in Shanghai, but the wrapping method is different. The meat stuffing of the wonton is mashed and more delicate than the meat stuffing of the wonton. Add red oil to taste, spicy and delicious.
It should be peanut wine with black sesame sauce. Sesame is fragrant and sweet. I like it very much. But it's too real to eat alone.
After eating, go down to 1 building and walk to the river across the street.
Later, two boys were singing. The temperature is just right, the breeze is bright, the singer leans against the railing by the sea, and the girls listening to the song sit in a row on the railing of the road. Singing folk songs and love songs all the way, like in an open-air bar, but without the noise and impetuousness in the bar. Occasionally, someone can get up and ask for a song.
I sat there for a long time until the lights in Hongyadong went out.
Singing may not be the best, but it feels so good. The spring breeze is intoxicating, and the riverside is affectionate. There is a quiet and wonderful connection between the audience and the singer.
This experience is also a wonderful part of the trip.
On Sunday night, my little friend went back and got up late again. So I only ate two meals this day. I had tofu pudding for breakfast in Jiaochangkou night market downstairs. Looking at the crowded market, I think it should be good.
My first impression of tofu pudding rice came from Chengdu eight years ago. After eating mala Tang for several times in a row, I was taken to eat tofu pudding rice, which was really mellow, fresh and exquisite. It was the most impressive food in my trip to Chengdu. I haven't eaten anywhere else since.
I've been thinking about it for years. This time I ordered tofu pudding rice, one braised pork intestines and one eggplant.
The seasoning is good, but it may not be eggplant season. Eggplant is not delicious, hard and tasteless. The fat sausage is delicious, as always!
Tofu pudding rice is a bowl of white rice and a portion of tofu pudding with good seasoning. Mix tofu pudding well and pour it into white rice to eat. The seasoning is too mixed, a little salty, but it still smells good.
After eating, we went to Hongyadong to have a hot pot in the afternoon when there were few people. I went at four o'clock in the afternoon and waited for a while for two numbers. But it's really not worth queuing at all. I think it is the level of ordinary hot pot. It just gave us the location of the river view, and the scenery was very good.
I ordered tripe, crispy meat, duck blood, lotus root, kelp and piranha.
Crispy meat is full of crispy flavor, that is, half of it is full of fat. A whole piece of fat is also drunk.
Normal level of tripe, lotus root and kelp.
Piranhas are actually frozen. It is hard and has a thick layer of ice on it. After scalding, it is hard and fleshy. The meat quality of salted fish. I don't know if this is the case. It tastes good.
It is not recommended to order a mandarin duck pot. This kind of shop has been improved. The incense pot is not very spicy either. We didn't use white soup at all.
You can order ice powder to relieve the spicy taste. The ice is smooth and sweet, with a strong osmanthus fragrance.
The conclusion of this hot pot meal is that I regret wasting my only hot pot opportunity in this flashy online celebrity restaurant, because my friend left in the evening, so I should try Dongzi hot pot, or Deng Ji Mangzi hot pot (Luzu Temple Store) and Huang Spicy Ding hot pot sincerely recommended by friends in the circle later. For your reference.
I can't eat anything after tonight. I'll take subway line 2 and cross the subway at Liziba Building. If you don't want to take Line 2 during the trip, you can take a seat. Just go from Jiaochangkou to Liziba. The subway is strewn at random along the river and occasionally passes through buildings, which is the second wonder of Chongqing. It's a bit like Xiamen Huandao Road, looking at the scenery across the river.
In the evening, I sent my friend away. I went for a walk in Jie Fangbei and ate a small bowl of hot and sour powder on the street. Dried meat is still very fragrant, but it is particularly spicy. No paper towels are given. Everyone squatted on the small flower bed at the door to eat. There's also a tissue seller.
This day is a one-day tour of Wulong, a travel agency. Because I checked, it's very troublesome to transfer many times by car. Facts have proved that travel agencies are indeed more convenient. It takes three hours to drive one way. Assemble at 7:30 in the morning and return to Jiefang North at 8:00 in the evening. The advantage of living here is that this place is also one of the fixed points for getting on and off. It's 388 yuan including round-trip bus and lunch. The seats are aviation seats, and there is a spacious sofa to lie down on. Thinking of getting up so early, I decided to have a comfortable sleep. It's more expensive than ordinary bus travel 100, but it's comfortable and stable, and it won't get carsick at all. There was no shopping during the whole trip. The tour guide is also quite good.
When we arrive, let's have a reunion dinner at noon. The quantity is small, but the taste is ok. Bacon in the middle. It smells good. I didn't take pictures because I just went to the bathroom and came back to find that there was not much food left. I have to try to eat more to cope with the afternoon walk.
One day's trip was tense, so I only went to the sinkhole to sew. Walking a lot, I feel that the safety precautions in the scenic spot are not very good. I felt it would be dangerous to take care of children, and I didn't see them all the way. Because some places are only one meter wide, there is no fence at the edge of the cliff, and you will fall if you are not careful.
The scenery is really beautiful. It is a place full of golden flowers and Transformers 4.
Transformers, here's a gossip. It is said that when the crew signed a contract with Wulong County, it was stated that the shooting location should be clear in the film. As a result, the crew only wrote China Wulong in a perfunctory way. In the plot, the mountains fought and went over a hill to Hong Kong, which made the audience mistakenly think it was a place in Hong Kong. Later, Wulong sued the crew and won the case. It's not a lot of money, but this tone still has to be contested.
Although summer is the most suitable time, it is also very satisfying to see spring in the mountains.
Go back to the fat girl noodle restaurant in the city where you eat at night. A friend recommended the fat girl noodle restaurant on Zhongshan Third Road, which did not appear in the public comments. Please look it up on Baidu map. It is said that there are many fake chain stores in this shop. I wonder if the food is right. It tastes good.
I ate a bowl of red oil wonton. This restaurant has a lot of meat stuffing and good seasonings. But after a hungry day, I didn't feel full, so I asked for another bowl of pork intestines powder.
The boss looked at me with incredible eyes and said, "Pack up and leave?"
"No, eat here ... and then ... just give me one or two."
Rice noodles are very similar to Hunan rice noodles eaten in Shanghai. It's wide and smooth. Delicious.
I basically only had one meal on the last day. I checked out and had brunch at the nearby Shunshui Fish Restaurant. Maybe because it was Tuesday, I was the first customer in 12. I ordered a Jiangtuan fish weighing more than a kilo, chose the hottest hot sauce, and added an egg to stir-fry Ciba.
I put a seasoning tray on the tip. I thought it was a side dish and ate a lot. Super delicious soybeans. Very crisp and delicious, and not too hard to bite.
Later, the fish pot was served, and the waiter put a spoonful of soup in it, only to know that it was a seasoning plate.
The bottom of the pot is also pickled pepper and sour radish, with pepper added, glutinous rice flour and konjac tofu. The paste ball is very smooth and delicious. If you weigh more than a kilo, you won't get much meat, and one person is completely dissatisfied.
The flour is very glutinous and delicious, and I like it very much.
It is this Baba who supports me. Wrapped in a layer of egg liquid, it tastes crisp outside and tender inside, and has a strong egg fragrance. Sprinkling bean powder adds a layer of flavor. The sticky rice thread inside is elastic and non-sticky, which is very delicious! I ate all six. I didn't eat anything for dinner and went straight to the airport.
Not necessarily this store. Many stores have cooked this dish. I suggest you try.
After dinner, I went to Zhongshan 4th Road (Exit A of Zengjiayan Station on Line 2) as recommended by netizens. The buildings in the Republic of China are very similar to those near the French Consulate in Shanghai. There are still several former residences of celebrities that I haven't seen.
Take a short walk and then go to the Three Gorges Museum at Exit B. The first floor is the historical materials of the Three Gorges, and the second and third floors are the history of Chongqing, Sichuan. The exhibition hall is very small. But I think it is worthwhile to spend a little time in a place to learn about the local history.
I've always lived near Jie Fangbei, so it's convenient to travel, and I eat a lot around, and the geographical location is very good. Living in a homestay, the cleanliness is average and the facilities are average. Many local people around here have rented out some residential apartments. The first one is called Lange Hotel Apartment, which was opened by a local aunt. The service attitude is very good and the room is very big. Looks like a single apartment, 70-80 flat, 240 nights, one double bed. The star rating of the public is very high, 4.8 points, but the overall occupancy experience is very general. The toilet door is broken, the bed board creaks, the lampshade is stained with dust (although it reflects that it will be cleaned the next day), the sheets are rusty, and the kitchen is gray and not very clean. Very not recommended. I feel that I would rather add a little money to stay in a better regular hotel chain.
Later, a person didn't want to move, so he changed the apartment in that residential building. The room is a set of three rooms separated by several households and rented separately. The room is small, but the view is good. Small and fresh, with two big beds. 138 one night. Sanitary conditions are average. The floor is carpeted, but it is not clean or dirty. The boss is also amazing. I haven't seen anyone for two days. It is not safe to follow her instructions to get the key.
The whole journey is to buy a one-way subway ticket, which is more convenient except queuing at the airport and Ciqikou Station. Because it is very troublesome to ask if you want to return the card when you buy it and go to the designated place to return it. Moreover, we basically travel on foot, haven't been anywhere and haven't taken the subway much, so it doesn't matter if we buy a subway card.
If you take a taxi, it will be a detour. Often in the place where the straight line distance is very close, you have to take a taxi up the mountain, but it will take a long time. Because I'm lazy, I've never been across the river, and I've never been under a tree in Nanshan to see the night view. The tour guide in Long Xing recommends going to a tower in Elingshan Park to see the night scene. Each floor has a kind of scenery.
Generally speaking, many things still have rules to follow. The three spices (onion, ginger, garlic), three peppers (pepper, pepper) and three ingredients (vinegar, bean paste and mash) of Sichuan cuisine are used alternately in many dishes, creating a variety of flavors, especially spicy, hot and sour, pepper, sesame and red oil, which are also deeply fascinated by us.
But maybe it's because Sichuan cuisine is so popular that you can eat very authentic Sichuan cuisine not only in China but also in new york, so when you really come to the local area, it's still delicious, but there are not many surprises, which is expected. Strangely, I stayed for four days and couldn't walk every day, but I still didn't eat much.
But Chongqing is really special. Its magical structure, tolerant personality, casual lifestyle, friendly people and delicious food are very popular.
Such a complex terrain has such a rich life. Walking on the road, the phrase "hardworking and brave China people" often comes to mind. ...
Because of the mountain city structure and dense buildings, Chongqing is known as "Little Hong Kong", and there are some similarities in the equal treatment of the rich and the poor and the richness of food choices-standing on the roadside and eating noodles with bowls or benches (a famous noodle restaurant, tables and chairs built by benches one high outside), walking in the bustling center with big sticks (porters) and food hidden in streets and lanes. Everyone can find their own taste.
Compared with the alienation and avoidance of Hong Kong, Chongqing is obviously much more cordial and generous.
After all, heroism, frankness, tenacity and fierceness are the attributes of Jianghu people.
In the first part of the article, the origin of Sichuan cuisine refers to:
Sichuan Daily 20 13 07 12 Edition
Sichuan cuisine culture network
Sichuan food network