What spicy food is delicious in Chongqing?

It is said that mala Tang originated on the banks of the Yangtze River. At first, it was the boatman and the tracker who created the way to eat mala Tang. From Yibin, Sichuan to Wushan, the Three Gorges, due to the fast-flowing water, it is naturally an indispensable scenery for the trackers. While pulling fibers, they picked up a few stones by the river, set up a crock, scooped up a few spoonfuls of river water, lit a fire on the bucket, and put vegetables in the pot. If there are no vegetables, they took local materials, pulled some wild vegetables, added seasonings such as sea pepper and pepper, scalded them, and tasted them after eating. Convenient cooking custom is followed by riverside. This is the origin of mala Tang. In fact, there are not many mala Tang in Chongqing now, mainly because there are famous hot pots in Chongqing. Hot and sour powder is a traditional snack widely circulated in rural areas of Chongqing. Because of its low price and good quality, it has long been loved by people. Hot and sour powder is mainly made of sweet potato powder, which is divided into two types: one is "gouache", which is made of sweet potato starch; The other is "dry powder", that is, "dry powder strips" processed into vermicelli.

Because the hot and sour powder made of dry powder strips is simple and convenient, the production method of "dry powder" is widely used in China. Among them, Haoyoulai Hot and Sour Powder in Haochi Street on Bayi Road is the most famous. Dandan Noodles is the local snacks of Chongqing. It is said that Dandan Noodles has a history of 150 years. In the past, there were vendors selling spicy noodles in Chongqing, carrying burdens and knocking bamboo sticks to sell along the street. At one end of the burden is a stove and a square pot, which are divided into two compartments, one for cooking noodles and the other for cooking fresh soup. The other end is equipped with noodles, condiments and bowls and chopsticks. People call this kind of noodles sold along the street "Dandan Noodles". Features: Nutritional components: Duck blood has high nutritional value and is rich in protein and various trace elements, such as iron, copper and calcium. Flavor characteristics: spicy and delicious, juicy and full of flavor. Main efficacy: Duck blood has the functions of enriching blood, clearing away heat and toxic materials, and preventing and relieving iron deficiency anemia.